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Fall is here! I love the cooler weather, the crisp air and delicious pumpkin seeds. That’s my favorite part of carving our pumpkins; in fact, it’s the only part I love. I let the kids go crazy on the gutting and hubby cleans the seeds, but I eat them. Sometimes, I’ve been known to share, but not often.
Pumpkin seeds are tiny packages of powerful benefits for your body. Magnesium, Zinc, Omega-3 fats, anti-diabetic and anti-inflammatory agents are just a few of the benefits of these seeds.
These Maple Sugar Roasted Pumpkin Seeds are a sweet alternative to the traditional, very salty seeds we all love. They’re a perfect sweet treat that are far healthier than other snacks.
You can either purchase or make the maple sugar for this recipe. It’s easy to find online on Amazon, or you can mix 2 teaspoons of real maple syrup with 1 cup white granulated sugar.
Preheat your oven to 400° F. Make sure your seeds are free of any pumpkin bits and are completely dry by patting them with a paper towel.
Add your dried seeds and 2 teaspoons of coconut oil to a bowl and toss. Sprinkle 2 teaspoons of the maple sugar onto the seeds and roast until the seeds take on a golden taupe color, about 5-10 minutes. Stir halfway through to ensure even roasting.
If you decide to add salt for a pop of flavor, sprinkle it on after you’ve removed the seeds from the oven.
- Pumpkin Seeds
- 1 cup pumpkin seeds, cleaned
- 2 teaspoons coconut oil
- 2 teaspoons maple sugar
- 1/4 teaspoon salt, optional
- Maple Sugar
- 1-2 teaspoons maple syrup
- 1 cup white granulated sugar
- Preheat your oven to 400F.
- Clean and dry seeds with a paper towel.
- Add seeds and oil to a bowl and toss to coat.
- Sprinkle the maple sugar onto the seeds and roast for 5-10 minutes.
- Stir halfway through to ensure even roasting.
- If adding salt, sprinkle it on after you've removed the seeds from the oven.