Looking for a new recipe for your pumpkin seeds? Try out my maple and pumpkin spice roasted pumpkin seeds. It works on any winter squash seeds too!
Life of a food blogger: If I don’t find what I’m looking for on Pinterest/ the Internet, I make my own recipe. And then I post it!
About a week ago, I posted up this picture:
Bad news: I couldn’t find a recipe I wanted to use for my pumpkin seeds. Good news: I’m a #foodblogger and making recipes is what I do! They’re maple and spice roasted pumpkin seeds I’d call this a recipe success, but I think it still needs some tweaking. And if anyone does this, know you’ve heard it from me first! 😆 #doubletap or leave a comment on this pic if you want the recipe!
You dears came through, so I’m gonna give you the recipe!
Fall is a very near and dear season to me. Growing up, I hated it for the obvious reason: the start of school. But as I got out of school, I got to really get to know fall. The colors, the fashion (gotta love that oxblood!), and the flavors all became an instant love.
Except for the weather. I love big, chunky sweaters as much as the next basic girl, but I’m not a big fan of the cold.
But anyway, back to the flavors part of my list of fall loves. We all know about pumpkin spice at this time of year; grocery stores and certain coffee chains (you know who I’m talking about!) have a tendency to shove pumpkin spice down our throats.
And I resisted it for a long time. But like a bad case of Stockholm Syndrome, I succumbed to it.
I’ve got to say, my favorite use for pumpkin spice, other than including it in pumpkin pie, is in maple syrup.
You want to know what New England tastes like in the fall? That’s it.
But seriously, have you mixed them together before?? I couldn’t believe what I was missing out on all these years.
A couple weeks ago, I had my test on what method of pumpkin prep is the best.
And know what that left me with? A whole bunch of seeds.
I scoured Pinterest for a recipe for roasted pumpkin seeds. I had read of someone putting pumpkin spice on their pumpkin seeds, which was either fitting or meta. But any recipes that included pumpkin spice were all with honey.
Strangely enough, I didn’t have the honey, honey. But what I did have was maple syrup! Can my fellow New Englanders relate?!
So being a good food blogger I am, knowing that maple syrup and pumpkin spice go together, I went to work on a recipe.
And what I came up is the crunchy maple and pumpkin spice roasted pumpkin seeds!
Feel free to separate them, or allow them to cluster up. These are strangely addictive, snappy little seeds that will make sure your pumpkin seeds don’t go to waste.
Or actually, any winter squash seeds! I also tried this recipe with butternut and spaghetti squash seeds. There really isn’t a whole lot of difference in flavor, so none of your winter squash seeds will go to waste!
One point of advice: store the maple and pumpkin spice seeds in an airtight container.
If you have one of those silica gel packets laying around, stick it in there with the seeds. They can lose their crunch!
What is your favorite way to prepare roasted pumpkin seeds? Let me know in the comments down below!
Maple and Pumpkin Spice Roasted Pumpkin Seeds
You want to know what fall tastes like? Try my maple and spice roasted pumpkin seeds to find out!
Yields: 1 1/4 cup
- 1 1/4 cup pumpkin (or any winter squash) seeds, rinsed and dried as best as possible (it's not an exact science, I know)
- 3 Tbsp. pure maple syrup
- 1 rounded tsp. pumpkin pie spice, or
- 3/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. allspice
- 1/8 tsp. ginger
- Pinch of ground cloves
Preheat oven to 350ºF (175ºC).
Place a piece of parchment paper down on a cookie sheet. Remove any big pieces of stringy pulp from pumpkin seeds and rinse off the rest. Dry off seeds as best as possible.
In a medium-sized bowl, mix together spices and maple syrup. Add the seeds and stir to coat.
Pour onto parchment paper. Be sure to use a spatula and scrape out all of the syrup mixture. Spread out in one thin layer.
Place in oven for 30 minutes, or until the syrup is bubbly and the seeds are crunchy. If you want clusters, take out seeds halfway through and use a soft spatula to scrape the seeds together.
Allow to cool slightly before consuming. Allow to cool completely before storing in an airtight container.
- Preparation time: 10 minutes
- Cook time: 20-30 minutes
- Total time: 30-40 minutes