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snackEasyAmerican

Spiced Maple Pumpkin Seeds

Crispy roasted pepitas coated in maple syrup and warm autumn spices

⏱️ Prep: 5min🍳 Cook: 25min⏰ Total: 30min👥 Serves: 16🌡️ room_temp
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free

Ingredients

  • 2 cupsraw pepitas(hulled pumpkin seeds)
  • 3 tbsppure maple syrup
  • 1 tbspolive oil
  • 1 tspcinnamon
  • 0.5 tspground ginger
  • 0.25 tspground allspice
  • 0.25 tspcayenne pepper
  • 0.75 tspkosher salt
  • 1 tbspbrown sugar

📝 Make Ahead

Store in airtight container at room temperature up to 2 weeks. If they lose crispness, re-toast at 300°F for 5 minutes.

Instructions

  1. Preheat oven to 325°F and line baking sheet with parchment paper
  2. Toss pepitas with olive oil, maple syrup, and brown sugar
  3. Add cinnamon, ginger, allspice, cayenne, and salt; toss to coat evenly
  4. Spread in single layer on prepared baking sheet
  5. Bake 20-25 minutes, stirring every 8 minutes, until golden and fragrant
  6. Seeds will be wet when done but will crisp as they cool
  7. Let cool completely on pan - do not touch until cooled
  8. Break apart any clumps and transfer to serving bowls

💡 Pro Tips

Watch carefully in the last few minutes to prevent burning. The seeds will look wet but that's normal - they crisp as they cool. For extra crunch, add an egg white to the coating. Fresh seeds from a carved pumpkin can be used - clean thoroughly and dry overnight first.

📜 History

Pumpkin seeds have been consumed in the Americas for thousands of years, with Native Americans roasting them as an autumn harvest food. The maple and spice coating adds a distinctly New England twist to this ancient tradition.

🍸 Pairs Well With

Also pairs well with:

bourbonwhiskeyciderwinebeer