Description
These smoky maple roasted pumpkin seeds are crispy, flavorful, and surprisingly easy to make. The trick is a quick simmer before roasting, which plumps the seeds so they crisp evenly, and the smoky maple coating creates a perfect balance of sweet and savory.
Ingredients
Scale
- 1 ½ cups fresh pumpkin seeds, cleaned and rinsed (from one medium pumpkin)
- 4 cups water
- 1 tablespoon salt, plus more for finishing
- 2 tablespoons smoked maple syrup (or regular maple syrup with a drop of liquid smoke)
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon butter or coconut oil, melted
Instructions
- Clean the seeds: After carving your pumpkin, separate the seeds from the stringy pulp. Rinse under cold water in a colander, rubbing off any remaining bits. Pat dry with a kitchen towel.
- Boil the seeds: In a medium saucepan, bring 4 cups of water and 1 tablespoon of salt to a boil. Add the seeds and simmer for 10 minutes. Drain in the colander and let cool for a few minutes.
- Preheat your oven to 300°F (150°C).
- Mix the glaze: In a mixing bowl, whisk together the smoked maple syrup, smoked paprika, garlic powder, cayenne (if using), and melted butter or coconut oil.
- Coat the seeds: Add the drained seeds to the bowl and toss well with a spatula until every seed is coated.
- Spread on the baking sheet: Line a rimmed baking sheet with parchment paper or a silicone mat. Spread the seeds in a single, even layer.
- Roast for 25-30 minutes: After 15 minutes, stir the seeds with a spatula. Return to the oven for another 10-15 minutes, until golden brown and fragrant.
- Cool completely: Let the seeds cool on the baking sheet for at least 20 minutes. They will crisp up as they cool.
- Season with extra salt: Sprinkle a pinch of flaky salt over the top while still warm.
Notes
Don’t skip the boiling step—it ensures even crisping. Stir halfway through roasting for even browning. Let seeds cool completely before storing to maintain crunch. For a dairy-free version, use coconut oil instead of butter. Store in an airtight container at room temperature for up to two weeks, or in the fridge for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 190
- Sugar: 4
- Sodium: 200
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 2
- Protein: 8
Keywords: roasted pumpkin seeds, smoky maple, fall snack, pumpkin seeds, easy snack, gluten-free, dairy-free option