Pumpkin Spiced Roasted Pumpkin Seeds
Easy pumpkin spiced roasted pumpkin seeds are a great fall vegan snack, last a long time and are Top 8 Allergen Free. Zero waste food idea.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Snack
Cuisine: American
Servings: 8 ¼ cup servings
Calories: 134kcal
- 2 cups pumpkin seeds, cleaned and dried
- 2 tablespoon coconut oil (can sub with another neutral oil - see post for oil free version)
- 2 tbsp maple syrup (can sub with agave)
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
Open the top of a pumpkin and remove all the seeds.
Add all the seeds and stringy parts to a colander and rinse well. Most of the strings should separate on their own but remove any that stay.
Lay in a single layer on a kitchen towel and get as much moisture off as possible. Can leave to sit overnight as well to dry completely.
Preheat oven to 325 degrees F.
In a bowl, mix all ingredients together.
Spread in a single layer onto an ungreased cookie sheet and bake for 35-45 minutes, stirring every 15 minutes until seeds have a browned color.
Let cool before eating.
Can be stored in an air tight container for 3 months.
Serving: 4tablespoon | Calories: 134kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Sodium: 2mg | Potassium: 141mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg