Maple Cinnamon Pumpkin Seeds

Save your seeds after carving your pumpkin and make this fun and easy recipe. You'll have a healthy alternative to candy to snack on and you won't waste those wonderfully nutritious seeds!

Makes 8 - 1/4 cup Servings

Ingredients:

  • 2 cup Raw Pumpkin Seeds (rinsed and dried)
  • 2 Tbsp Coconut Oil
  • 1/4 cup Maple Syrup, Grade B
  • 1 tsp Sea Salt or Himalayan Salt
  • 1 tsp Cinnamon, Ground

Directions:

  1. Preheat oven to 300 and line a baking sheet with parchment paper.
  2. Add all ingredients to a mixing bowl and mix well. Spread seeds evenly across the baking sheet.
  3. Place in the oven and bake for 40 - 50 minutes or until golden brown, stirring halfway through.
  4. Remove pumpkin seeds from the oven and let cool. Break into pieces and enjoy!

Variations:

  • Best Results: This recipe was created and tested using fresh pumpkin seeds, but you can use leftover seeds from any type of squash.
  • No Fresh Seeds: Use store-bought raw pumpkin seeds instead. Since they have already been dried, cut the time in the oven down to 30 minutes.
  • Storage: Once completely cooled, store in an air-tight container at room temperature.
Jeannie Oliver Wellness, LLC

Jeannie Oliver is a Functional Nutrition & Wellness Coach specializing in mindset and metabolic health. During her decade+ in practice, she has helped hundreds of high performing women and men enjoy more fulfilling lives by reducing stress, increasing energy, and creating a healthy mindset & metabolism.

https://www.joliverwellness.com
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