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READY IN 50 mins

Spiced Maple Pumpkin Seeds

Read Reviews (20)

"Roasted seeds that don't splinter as much and have a deep rich flavor. A great snack!" — ekgjester

Ingredients Edit and Save

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All about Cinnamon

Original recipe makes 2 cups Change Servings

1/4 cup butter
2 cups raw whole pumpkin seeds, washed and dried
1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg
2 tablespoons maple syrup

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Directions

Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
In a large skillet over medium-low heat, melt the butter, then stir in the seeds. Cook, stirring constantly, until the seeds turn slightly brown in color, about 10 minutes. Remove from heat. Drain off any excess butter, and stir in the cinnamon, nutmeg, and maple syrup until the seeds are thoroughly coated with spices. Spread the seeds out onto the prepared baking sheet.
Bake in the preheated oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time.

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 50 mins

Footnotes

Cook's Notes
Salt, brewer's yeast, brown sugar, or the flavoring of your choice can be substituted.
Cooking times vary to taste; some like them "extra crispy" while others might prefer them "lightly toasted."

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I'm a pumpkin seed purist (roasted w/ sea salt & EVOO) so I enjoyed trying out new recipes this afternoon, after some goopy, messy jack-o-lantern carving. I chose this recipe (for the sweet) and another one that was more spicy. Truth be told, after they cooled, I mixed the 2 batches together for a co-minglng of savory and sugary. However, as this recipe stands, I enjoyed it, but really recommend going 300 deg. instead of 350, b/c some of my seeds got sticky and burnt. The smell wafting through my house while these roasted -- DEEEEEVINE!

—Rock_lobster

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Most Helpful Critical Review

Nov 03, 2010

Ended up burnt, and I only had the oven on 325. Did make the apartment smell lovely, though.

—ecerta

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22 Ratings

Oct 13, 2010

This was a nice different recipe.I liked the sweetness, instead of the regular saltyones I make. I doubled everything in the ingredients, except the butter. And I only had to bake it for 20 minutes, but that may be because I used a pie pumpkin instead of a regular sized pumpkin, so the seeds were smaller and cooked faster.

—iamapril79

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Nov 02, 2010

Addictive. They pass the kid test. These will go fast at our house. I may make another batch and include them in a granola mix.

—juliem

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Nov 05, 2011

It was pretty good flavor. Sweet but not rich. I used 2 tablespoons of brown sugar instead of maple syrup and because others were saying there was too much butter I only used 2 tablespoons and it was perfect. I baked at 300, as suggested by another, for 30 minutes and it could have been a bit longer because I would have liked them a little more crispy.

—angie c

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Nov 01, 2010

Pretty good. I didn't do any of the extra prep though, just mixed up the seasonings and seeds and baked.

—Boesie

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Oct 29, 2010

The BOMB!! These are awesome!!!!

—Mrs. V

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Nov 11, 2011

Awesome! Kids love it!

—DeepScapeNine

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Nutrition

Calories
136 kcal
7%

Carbohydrates
12.2 g
4%

Cholesterol
15 mg
5%

Fat
8.9 g
14%

Fiber
0.8 g
3%

Protein
3 g
6%

Sodium
44 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spiced Maple Pumpkin Seeds

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 136
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 4.3g 21 %
Cholesterol 15mg 5 %
Sodium 44mg 2 %
Potassium 161mg 4 %
Total Carbohydrates 12.2g 4 %
Dietary Fiber 0.8g 3 %
Protein 3g 6 %
** Sugars 3g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 2 %
Iron 6 %
Thiamin < 1 %
Niacin 6 %
Vitamin B6 < 1 %
Magnesium 15 %
Folate < 1 %

* 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.