Cinnamon Toasted Pumpkin Seeds A Perfect Crunchy Fall Snack

As the other flesh of the pumpkin makes its way into our mouths, we cannot forget the seeds. Cinnamon Toasted Pumpkin Seeds are simply scrumptious as they come with just the right amount of sweetness and spice, so crunchy, to be sniffed for snack any time.

These are actually very nutrient-rich, and it couldn’t be simpler to prepare them. Whether pumpkin season is for carving up pumpkins in the fall or making pumpkin puree for pies, don’t throw away those seeds. Roast them up with cinnamon, sugar, and a sprinkle of salt, and you’ve got a prize that everyone will love.

In our family, we do not waste the pumpkin seeds of our Jack-o-Lanterns. We can eat them, and they are very nutritious. They’re packed with omegas, magnesium, potassium, calcium, and the list goes on and on.
Toasting them really lets out the earthy flavor. And if you add some enhancements, it’s a very sweet, aromatic treat!

Ingredients :

  • 1 cup raw pumpkin seeds (cleaned and dried)
  • 1 tablespoon melted butter or coconut oil
  • 2 tablespoons sugar (can use brown or granulated sugar)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Optional: a pinch of nutmeg or cloves for extra spice

Step by Step

Preparing Pumpkin Seeds

If you have fresh pumpkin seeds, start by cleaning them. Give them a good rinse under cold running water, freeing them of all remaining pumpkin flesh. You can lay them out on a towel and let them air dry completely. Dryness is key because that’s how you’ll be able to have a crunchy roast.
Step 2: Preheat Oven: Heat oven to 300°F (150°C). Line the baking sheet with parchment paper, or grease it lightly.

Step 3: Season the seeds
Pour the dried pumpkin seeds, melted butter or coconut oil, sugar, cinnamon, and salt in a big bowl. Toss until the seeds fall out evenly as well as they get well coated with the mix.
Step 4: Roast the Seeds Toss seasoned pumpkin seeds in a single layer on a prepared baking sheet. Roasting in oven preheated to 300°F for 25-30 minutes with occasional stirring to roast uniformly keeps tabs on these so they won’t burn and takes them out when they are golden and crispy.

Preparing Pumpkin Seeds

Step 5: Cool and Enjoy :Let them cool completely on the baking sheet after roasting. While they’re cooling they’ll also crisp even more. Then store them in an airtight container once cool and you can enjoy your Cinnamon Toasted Pumpkin Seeds as a snack, topping for salads or mix-in for granola.

Serving Instructions:

  • Cinnamon Toasted Pumpkin Seeds are super versatile. Here are a few ways to enjoy them:
  • Straight out of the bag as a snack unto themselves
  • Sprinkled on oatmeal or yogurt
  • Packed into a trail mix of nuts and dried fruits
  • It can be used as a crispy topping for roasted vegetables or soups.

Health Benefits of Pumpkin Seeds:

Pumpkin seeds-also known as pepitas, depending on some sources; are nutty and chock-full of goodness, seemingly far beyond what you’d imagine!

They abound with magnesium, zinc, and omega-3s. On top of all that, they happen to be one of the most excellent plant-based protein and fiber sources. That is indeed why it’s such a tasty snack that fills you up so well between meals.

Tips and Variations:

  • Sweet and spicy: Sprinkle cayenne pepper or chili powder for the seeds to make it spicy, and give it a nice tang.
  • Brown Sugar Twist: Use brown sugar instead of the granulated sugar for an almost caramel-type flavor
  • Maple Cinnamon: Use maple syrup in place of sugar to add a bit more natural sweetness and a hint of autumnal warmth.

These are fall’s must-try snacks: Cinnamon Toasted Pumpkin Seeds. Crunchy, flavorful, easy to make, and a delicious way to enjoy the squash of the season, whether you’re snuggling in by a fire with them or serving them at a Halloween party-they’re going to be a winner in your book!

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