Spiced Maple Pumpkin Seeds Recipe - Allrecipes.com
Spiced Maple Pumpkin Seeds Recipe
  • READY IN 50 mins

Spiced Maple Pumpkin Seeds

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
  2. 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.
  3. Bake in the preheated oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time.
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  • 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."

Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2010

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!

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.


29 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.

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.

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.

Oct 29, 2010

The BOMB!! These are awesome!!!!

Nov 11, 2011

Awesome! Kids love it!

Oct 31, 2011

I made these for a Halloween party. Lots of people loved them; the bowl was gone at the end of the night. I would use less butter next time. I had to drain some off then patted them off with a paper towel.


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  • 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.

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