Cinnamon Maple Roasted Pumpkin Seeds
Just the right amount of sweetness, these cinnamon maple roasted pumpkin seeds are the perfect fall snack.
  • 3 Cups fresh dried pumpkin seeds
  • ¼ C butter melted (4 Tbsp)
  • 4 TBSP pure maple syrup
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • Pinch of salt
  1. Preheat oven to 275 degrees.
  2. Put the dried seeds in a bowl and pour the melted butter and the maple syrup over the seeds. Stir to coat well.
  3. In a separate small bowl mix all the spices together (Can add 2-3 Tbsp. white or brown sugar to dry spice mix if you want them sweeter). Dump the spices over the seeds and mix well.
  4. Spread the seeds onto parchment lined baking sheets and sprinkle lightly with salt. Put in 275 degree oven for 30-45 mins (or until the seeds look golden brown), stirring every 15-20 mins. After the seeds have cooled, break up with hands.
  5. Store the seeds in an airtight container at room temperature.
Recipe by Mom Endeavors at