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Cozy Spiced Maple Roasted Pumpkin Seeds: Easy Fall Snack

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This cozy spiced maple roasted pumpkin seeds recipe is a game-changer. It’s a perfect balance of sweet, salty, and spicy, with a crunch that actually stays crunchy for days.

Ingredients

Scale
  • 1 cup raw pumpkin seeds (from one medium pumpkin, cleaned of stringy pulp)
  • 4 cups water (for the pre-boil step)
  • 1 tablespoon salt (for the boiling water; use kosher salt)
  • 3 tablespoons pure maple syrup (Grade A Dark Amber recommended)
  • 2 tablespoons unsalted butter (melted; use dairy-free butter if needed)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg (freshly grated is best)
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon flaky sea salt (for finishing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. After scooping the seeds from your pumpkin, place them in a colander and rinse thoroughly under cold water, using your fingers to separate the seeds from the stringy pulp.
  3. In a medium saucepan, bring the 4 cups of water and 1 tablespoon of salt to a rolling boil. Add the cleaned pumpkin seeds and boil for exactly 10 minutes. Drain the seeds in the colander and pat them very dry with a clean kitchen towel.
  4. In a small bowl, whisk together the melted butter, maple syrup, cinnamon, ginger, nutmeg, allspice, and cayenne pepper until smooth.
  5. Place the dried, boiled seeds in a medium bowl. Pour the maple glaze over the seeds and toss well with a spatula until every seed is evenly coated.
  6. Spread the coated seeds in a single, even layer on the prepared baking sheet. Roast for 12-15 minutes, stirring halfway through with a spatula. The seeds are done when they are deep golden brown and fragrant.
  7. Remove the baking sheet from the oven. Immediately sprinkle the hot seeds with the flaky sea salt. Let them cool completely on the baking sheet—about 15 minutes.

Notes

Don’t skip the boiling step—it ensures a crunchy texture. Dry seeds thoroughly after boiling to help the glaze caramelize. Watch the seeds closely in the last 2 minutes of roasting to prevent burning. Let seeds cool completely before storing to maintain crunch.

Nutrition

Keywords: pumpkin seeds, maple roasted, fall snack, spiced, easy, gluten-free, vegetarian

Find it online: https://dahliadishes.com/cozy-spiced-maple-roasted-pumpkin-seeds-easy-fall-snack/