Maple-Cinnamon Roasted Pumpkin Seeds
Maple-Cinnamon Roasted Pumpkin Seeds balance caramelized maple sweetness with warm cinnamon and a hint of nutmeg, creating a crisp, lightly buttery crunch in every bite. They’re an inviting snack for fall gatherings, movie nights, or an after-school treat, and make a tasty topping for salads or yogurt. Enjoy the cozy flavors of Maple-Cinnamon Roasted Pumpkin Seeds whenever you crave something sweet and toasty.
- Prep10 mins
- Cook40 mins
- Serves6
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
- 2
Melt butter in a large skillet over medium-low heat. Add the pumpkin seeds and cook, stirring, until they turn slightly brown, about 10 minutes. Drain off any extra butter.
- 3
Remove from the heat and stir in the maple syrup, cinnamon, and nutmeg until the seeds are well coated. Spread the seeds on the prepared baking sheet.
- 4
Bake in the preheated oven until crisp and golden brown, 30 to 45 minutes, stirring every 10 minutes.
- Calories 394.47 kcal Moderate
- Protein 17.5 g Good Source
- Carbs 11.9 g Moderate
- Total Fat 29.88 g High
- Saturated Fat 10.33 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 20.9 mg Moderate
- Sodium 2.78 mg Low Source
- Fiber 3.9 g Moderate
- Sugar 5.97 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 13.81 mg Low Source
- Iron 5.83 mg Good Source
- Potassium 396.2 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛