Mexican-Spiced Pumpkin Seeds

Mexican-Spiced Pumpkin Seeds

Kristin Cragg

"Mexican-spiced pumpkin seeds provide a nice alternative to the sweet/salty standard. Optional: Soak pumpkin seeds overnight in salt water."
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Ingredients

35 m servings 189 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
  2. Spread pumpkin seeds onto the prepared baking sheet; sprinkle with salt, cumin, chili powder, cayenne pepper, and oregano; toss to coat evenly.
  3. Bake seeds in the preheated oven for 5 minutes; stir seeds. Return to oven and bake until seeds are toasted, about 15 more minutes.

Footnotes

  • Cook's Notes:
  • I don't measure the spices - I sprinkle them on and eyeball it. Using more spices (especially the pepper and chili powder) will make your seeds have more of a kick; using fewer spices will make the flavor more of a hint. It's up to you.
  • You don't need to spray the seeds with cooking spray. The spray at the bottom of the pan is plenty. Since I presoak my seeds, they are wet when I put them on the sheet and the spices stick without the help of extra calories like butter or oil.

Reviews

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I loved this recipe! I have roasted pumpkin seeds annually for years, but always the same way. This year I decided to try something new! Great flavor!

I used a nonstick pan so I opted out for the oil and be very careful with how much salt you add because mine turned out a tad bit salty but they're still so good! I will use this recipe again an...

Okay so I changed it up a little. I used butter instead of cooking spray and added Worcestire. Also I didn't measure the spices and cooked them much longer (40min) at 300 bc another recipe I wa...

Near perfect! A bit heavy on the cumin and they were too spicy for the kids due to the cayenne. I ended up mixing them with a sweet cinnamon pumpkin recipe from this site and the result was ph...

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