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Warning, these are highly addictive and will make your house smell amazing!
I never understood why people would throw out the pumpkin seeds when carving a jack-o-lantern! Pumpkin seeds are filled with crucial vitamins and minerals, as well as a good deal of protein. And the fact that they are so delicious and easy to roast, this is the recipe you need to try.
Coconut Maple Roasted Pumpkin Seeds
Ingredients
- 1 1/4 cup pumpkin seeds
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1 tablespoon shredded coconut
Instructions
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Scoop out the seeds of a pumpkin. Place seeds in a large bowl, rinse out the pulp and strings. Wait for pumpkin seeds to rise to the top and place in colander to rinse off extra pumpkin pulp.
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Preheat oven to 300 degrees.
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Place coconut oil in large saucepan and melt. Add pumpkin seeds and constantly stir for about 10 minutes until light brown. *Stirring is necessary to prevent burning*
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Remove the seeds from heat. Add maple syrup, cinnamon and shredded coconut. Mix well until thoroughly coated.
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Place pumpkin seeds on baking sheet and roast for 25-30 minutes making sure to stir every 10 minutes until golden brown. Allow to cool for 5 minutes.
You all know how much I love my pumpkin recipes! Here are just a few of my favorites:
No Bake Pumpkin Spice Donut Holes
Gluten Free Pumpkin Spice Scones
5 Minute No Bake Pumpkin Mousse
Slow Cooker Pumpkin White Chocolate Chip Bars
Hope you enjoy pumpkin season as much as I do!
Lauren, what an inspiration you had. These sound great, and I love that I can make them with the kids. I can’t wait for the house to smell so good this weekend when we get to carve our pumpkins.
Thank you Katie! I hope you like them 🙂
I’ve never ate pumpkin seeds before. Are you supposed to eat the whole seed or remove the outer part?
Hi Nan! Yes, you eat the whole seed. These are delicious 🙂 Thanks for stopping by!