Maple-Roasted Pumpkin Seeds Recipe

Introduction

Maple-roasted pumpkin seeds offer a deliciously sweet and smoky twist on a classic snack. Coated with warm spices and real maple syrup, these crunchy bites are perfect for autumn snacking or holiday gatherings.

Ingredients

• 1 cup pumpkin seeds (raw with shell on)
• 1 teaspoon olive oil
• 2-3 tablespoons real maple syrup
• 1/2-1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1-2 tablespoons sesame seeds
• A pinch Aleppo chili flakes or cayenne pepper

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Soak the pumpkin seeds in a bowl of water. Gently massage them to loosen any pulp and strings, which will sink to the bottom. Scoop out the seeds, discard the pulp, and pat the seeds dry. Alternatively, you can spread them on a sheet pan and dry them in the preheating oven.
3. Step 3: Once the seeds are dry, spread them on a parchment-lined sheet pan. Drizzle with olive oil and maple syrup, then sprinkle the smoked paprika, cumin, cinnamon, salt, sesame seeds, and chili flakes. Stir well to ensure even coating.
4. Step 4: Place the pan on the middle rack of the oven. Stir the seeds every 5 minutes to toast them evenly. Between 10 and 15 minutes, watch carefully to prevent burning. The maple syrup should caramelize and harden, creating a crackly texture when cooled.
5. Step 5: Remove the seeds from the oven and fluff them gently with a spatula. Let them cool completely, about 20 minutes, until they are golden and crispy.

Tips & Variations

• Soaking the seeds helps remove excess pulp, ensuring they roast evenly and get crispy.
• Adjust the amount of maple syrup depending on how sweet and sticky you like your seeds.
• For a nutty flavor, try swapping sesame seeds with pumpkin seed kernels or chopped nuts.
• If you prefer less heat, omit the Aleppo chili flakes or cayenne pepper.

Storage

Store cooled pumpkin seeds in an airtight container at room temperature for up to one week. To maintain crispiness, avoid refrigeration. If they lose crunchiness, reheat briefly in a 300°F oven for 5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw pumpkin seeds without shells?

Yes, you can use shelled seeds if you prefer. Adjust roasting time slightly, as shelled seeds may cook faster.

What if I don’t have maple syrup?

You can substitute honey or agave syrup, but keep in mind the flavor will be different. Maple syrup adds a unique sweetness and caramelization.

Maple-Roasted Pumpkin Seeds Recipe

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★★★★★

4.7 from 61 reviews

This Maple-Roasted Pumpkin Seeds recipe offers a deliciously sweet and smoky twist on traditional roasted pumpkin seeds. Coated with real maple syrup and a blend of warming spices like smoked paprika, cumin, and cinnamon, these crunchy seeds are perfect as a healthy snack or a flavorful salad topper. The roasting process caramelizes the maple syrup, creating a crackly, golden coating that adds a satisfying texture and depth of flavor.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 35 minutes
• Yield: Approximately 1 cup of roasted pumpkin seeds 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Main Ingredients

• 1 cup pumpkin seeds (raw with shell on)
• 1 teaspoon olive oil
• 2–3 tablespoons real maple syrup
• 1/2–1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1–2 tablespoons sesame seeds
• A pinch Aleppo chili flakes or cayenne pepper

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the pumpkin seeds.
2. Clean Seeds: Soak the pumpkin seeds in a bowl of water and gently massage them to loosen and remove any attached pumpkin pulp. The pulp and strings will sink to the bottom. Scoop out the clean seeds, discard the pulp or compost it, then pat the seeds dry using a towel or spread them on a sheet pan to dry in the preheating oven.
3. Season Seeds: Once the seeds are dry, place them on a parchment-lined baking sheet. Drizzle with olive oil and maple syrup, then sprinkle all the spices (smoked paprika, cumin, cinnamon, salt), sesame seeds, and a pinch of Aleppo chili flakes or cayenne pepper on top. Stir well to ensure all seeds are evenly coated with the seasoning.
4. Roast Seeds: Place the baking sheet on the middle rack of the oven. Roast the seeds for about 12-14 minutes, stirring every 5 minutes to ensure even toasting. Keep a close eye on them from minutes 10-15, as the seeds should become golden and toasty without burning. The objective is to allow the maple syrup to caramelize and harden, creating a crackly coating once cooled.
5. Cool and Serve: Remove the roasted seeds from the oven and fluff them gently with a spatula to separate any clumps. Let the seeds cool completely on the baking sheet, which should take about 20 minutes. Once cooled, they should be crisp, beautifully golden, and ready to enjoy as a snack or garnish.

Notes

• The soaking step helps remove any residual pumpkin pulp to ensure the seeds roast evenly and crisply.
• Adjust the amount of cayenne or Aleppo chili flakes to suit your preferred spice level.
• Store cooled pumpkin seeds in an airtight container at room temperature for up to one week.
• You can experiment with other spices such as nutmeg or ground ginger for different flavor profiles.
• This recipe works best with raw pumpkin seeds still in their shells for maximum crunch.

Keywords: maple roasted pumpkin seeds, roasted pumpkin seeds, maple syrup pumpkin seeds, healthy snack, autumn snacks, spiced pumpkin seeds