Spiced Maple Roasted Pumpkin Seeds
Crunchy spiced shelled pumpkin seeds roasted with maple syrup A sweet savory autumn snack inspired by bonfire night Try these roasted pumpkin seeds now ... Seasonal Favorites
Spiced Maple Roasted Pumpkin Seeds: The Ultimate Autumn Snack
Fancy a snack that's crunchy, sweet, and just a little bit spicy? Honestly, these spiced maple roasted shelled pumpkin seeds are totally addictive.
I'm talking pepitas that'll disappear faster than free pizza on a Friday.
Crunchy Goodness in Minutes
Ever wondered where pepitas come from? They're actually the seeds from inside pumpkins! Roasting them brings out their nutty flavour.
This recipe is easy peasy, takes about 25 minutes, and makes around 6 servings.
Why You'll Love These Roasted Pumpkin Seeds
These aren’t just tasty, they're good for you too! Shelled pumpkin seeds are packed with magnesium. They're perfect for bonfire night snacks or just a cozy night in.
What makes them special? The warm spices and that touch of maple syrup, creating pure autumn vibes!
Gathering Your Goods
Ready to get started? Here's what you'll need:
- 2 cups shelled pumpkin seeds (pepitas)
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional, for a kick!)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Spiced Maple Roasted Pumpkin Seeds Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment
Let's talk ingredients. Honestly, it's all about the shelled pumpkin seeds – the stars of our show! Pepitas, if you want to get fancy.
Finding good ones is key. They should look plump and have a nice green hue. Avoid any that look shriveled or pale.
Main Ingredients
- 2 cups (240g) shelled pumpkin seeds (pepitas)
- 2 tablespoons (30ml) maple syrup (Grade A dark amber is best)
- 1 tablespoon (15ml) olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional, if you like a kick)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
You can grab these little guys at the supermarket, or you can find them online. Look for pepitas that are uniform in size for even toasting.
The best shelled pumpkin seeds should taste slightly nutty.
Quality is important, especially for the maple syrup. That dark amber stuff has way more flavour than the lighter stuff. Trust me on this.
Seasoning Notes
The combo of cinnamon, ginger, and nutmeg screams "autumn"! It’s like bonfire night snacks in seed form! The cayenne? Totally optional, but adds a lovely warmth.
Experiment with different spices, like allspice or cloves, to customize the flavour profile to your liking.
Don’t have ground ginger? A tiny pinch of ground cloves can work in a pinch. For the maple syrup, honey would work, though the flavour will change a bit.
Pumpkin seed seasoning is where the party is at!
Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper (optional)
Nothing too fancy here! A mixing bowl is a mixing bowl. A baking sheet is a baking sheet. That's all you need to make these maple roasted seeds.
Parchment paper just makes clean-up easier. No worries if you don't have it!
No baking sheet? A large frying pan works too, just keep a close eye on the seeds.
So, there you have it. Simple ingredients, simple equipment. Now, let's get roasting!
Spiced Maple Roasted Pumpkin Seeds: The Ultimate Autumn Snack
Oh my gosh, you have to try these Spiced Maple Roasted Pumpkin Seeds! Honestly, they're the best autumn snack. They're sweet, savory, crunchy, and totally addictive.
Think bonfire night, but in a seed. We're using shelled pumpkin seeds , also known as pepitas . You know? The kind that are already hulled, so you don't have to faff about shelling them.
This recipe is easy, so even if you're not a whiz in the kitchen, you can nail it.
Prep Steps
Essential Mise en Place: Get Your Ducks in a Row!
First things first, let's get everything ready. Measure out your 2 cups (240g) shelled pumpkin seeds (pepitas) , 2 tablespoons (30ml) maple syrup , 1 tablespoon (15ml) olive oil , and all those lovely spices: 1 teaspoon ground cinnamon , 1/2 teaspoon ground ginger , 1/4 teaspoon ground nutmeg , 1/4 teaspoon cayenne pepper (if you're feeling brave!), 1/2 teaspoon sea salt , and 1/4 teaspoon black pepper .
It's all about being organized!
Time-Saving Organization Tips: Ain't Nobody Got Time for That!
Honestly, the easiest thing to do is put all the spices in a small bowl beforehand. That way, you can just dump them in all at once.
Also, preheat your oven to 325° F ( 160° C, Gas Mark 3) right away. Saves time later, innit?
Safety Reminders: Don't Burn the House Down!
Right, a little reminder about the oven. It gets hot! So, use oven gloves when you're putting the baking sheet in and taking it out.
And, um, don't leave tea towels lying around near the hob. You know, common sense stuff.
Step-by-Step Process
1. Preheat the Oven
Get that oven cranked up to 325° F ( 160° C, Gas Mark 3) . You want it nice and toasty.
2. Mix the Seasoning
In a big bowl, whisk together the maple syrup, olive oil, cinnamon, ginger, nutmeg, cayenne pepper (if you dare), salt, and pepper. Make sure it's all nicely mixed.
3. Coat the Pumpkin Seeds
Chuck in the shelled pumpkin seeds and give them a good toss. You want every single seed coated in that spicy, sweet goodness.
4. Spread on the Baking Sheet
Spread the spiced pepitas in a single layer on a baking sheet. Parchment paper makes clean-up a doddle, but it's not essential. Just try not to overcrowd them.
5. Roast to Perfection
Bake for 15- 20 minutes , stirring halfway through. Watch them closely, or they'll burn. You're looking for a light toast and a lovely aroma.
Critical Temperature Points: You want them toasted but not burnt. If they start to smoke, get them out now !
6. Cool and Crisp
Take them out of the oven and let them cool completely on the baking sheet. They'll crisp up as they cool. This is the hardest part, waiting!
7. Serve and Enjoy your Roasted pumpkin seeds!
Once they're cool, dig in! These roasted pumpkin seeds are seriously addictive!
Pro Tips
Expert Techniques: Secrets from My Kitchen
First, toast the pumpkin seeds in a single, even layer to ensure they get perfectly crunchy. Common Mistakes to avoid Secondly, Avoid overcrowding on the tray, as this leads to steaming instead of roasting.
Make-Ahead Options: Get Ahead of the Game
You can totally make these a few days in advance. Just store them in an airtight container. Though, honestly, they probably won't last that long! Pumpkin seed recipes can be great ways to stay organized.
Store any extra shelled pumpkin seeds in an airtight container at room temperature for up to one week.
Recipe Notes
So you've made a batch of my Spiced Maple Roasted Pumpkin Seeds . Ace! But let's chat about a few extra bits and bobs.
Think of this as my friendly nudge to make these little pepitas your own. You know? Let's make it personalized.
Serving Them Up Right
Forget boring plating. Honestly, these roasted pumpkin seeds are too good for that. Chuck 'em on top of a vibrant autumn salad with cranberries and feta.
Seriously lush. Or, for a simple win, sprinkle them on butternut squash soup. Elevates the whole thing. If you're feeling fancy, serve them with a cheese board!
As for drinks, a crisp apple cider or a spiced latte is spot on. If it's bonfire night , mulled wine is a must.
Storage Sorted
Pop any leftover shelled pumpkin seeds (if there are any) in an airtight container. They'll happily keep in the fridge for about 5 days .
Freezing? Not really recommended. They lose that lovely crunch. If you must, lay them flat on a baking sheet to freeze individually, then transfer to a freezer bag.
Reheat them in a low oven (about 275° F/ 135° C) to crisp them back up.
Twists and Turns
Want to mix things up? Easy peasy. For a savory version, ditch the maple syrup and add garlic powder and smoked paprika. Hello, spiced pepitas !
Got dietary needs? Use a sugar-free maple syrup alternative. Swap olive oil for coconut oil. Simple as that. You know?
Seasonal swaps? In the summer, try adding a pinch of chili flakes for a bit of heat. Or a little smoked salt will add more taste to your autumn snack .
Nutrition Nuggets
These shelled pumpkin seeds aren't just tasty. They are good for you as well. They're packed with protein and healthy fats.
Plus, they’re a good source of magnesium and zinc. Think of them as a healthy snack recipes with added benefits.
The spices also add antioxidants!
Alright, that's your lot. Go forth and conquer those pumpkin seed recipes ! Hope these seed toasting tips help. Honestly, just have fun with it. You got this!
Frequently Asked Questions
Can I use pumpkin seeds straight from a pumpkin? What's the deal with "shelled pumpkin seeds"?
Absolutely! Shelled pumpkin seeds, often called pepitas, are just pumpkin seeds that have had their outer white shell removed. If you're using seeds fresh from a pumpkin, you'll need to separate them from the pulp, rinse them well, and then you can either roast them with the shell on (which is also delicious!), or go the extra mile and remove the shells for that tender, pepita experience. It's a bit like deciding whether you want your tea with or without milk - personal preference really!
My shelled pumpkin seeds are burning! What am I doing wrong?
Ah, the dreaded burnt seed scenario! The most common culprit is too high of an oven temperature. Make sure your oven is set to 325°F (160°C) as the recipe suggests. Also, be sure to spread the shelled pumpkin seeds in a single layer on the baking sheet. Overcrowding steams the seeds instead of roasting them, and can cause uneven browning. Finally, keep a close eye on them, especially in the last few minutes of baking – every oven is different!
How do I store leftover spiced maple roasted shelled pumpkin seeds?
Proper storage is key to keeping your shelled pumpkin seeds nice and crunchy. Once they've cooled completely, transfer them to an airtight container. Store them at room temperature away from direct sunlight or heat. They should stay fresh and delicious for up to a week – although, if you're anything like me, they'll be gone long before then! Think of it like storing biscuits, you want them to stay crisp.
Can I make these spiced shelled pumpkin seeds without maple syrup?
You bet! If you're watching your sugar intake or simply don't have maple syrup on hand, you can easily adapt this recipe. A good alternative is a sugar-free maple syrup, which can often be found in the free-from aisle, or a teaspoon of honey. For a completely savory version, omit the maple syrup altogether and increase the salt and other spices – garlic powder, onion powder, and smoked paprika are fantastic additions. It's all about customising to your taste, innit?
Are shelled pumpkin seeds actually good for you? What's the nutritional lowdown?
Absolutely! Shelled pumpkin seeds are packed with goodness. They're a great source of protein, healthy fats, fiber, and essential minerals like magnesium and zinc. Of course, this recipe includes maple syrup and spices, so moderation is key, but overall, they're a much healthier snack alternative to, say, a packet of crisps. The nutritional information provided (approx. 220 calories per serving) gives a good overview of what you're getting.
What other spices go well with shelled pumpkin seeds? I'm feeling adventurous!
Fancy a bit of spice exploration? Excellent! For a warm, autumnal twist, try adding a pinch of cardamom or allspice. If you're craving something savory, consider adding a dash of cumin, chili powder, or even a sprinkle of nutritional yeast for a cheesy flavour. A chai spice blend also works wonders. Don't be afraid to experiment, it's like being a spice detective! A little smoked paprika adds a delightful depth too.
