These Coconut Maple Roasted Pumpkin Seeds are so healthy, 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.
These roasted pumpkin seeds are so delicious and easy to roast, this is the recipe you need to try. Every year I love to keep these in my house for a convenient snack.
if you are looking for some more healthy pumpkin recipes, you will love these No Bake Pumpkin Spice Donut Holes, Gluten Free Pumpkin Spice Scones Gluten Free Pumpkin Pie with Pecan Crust and definitely these No Bake Pumpkin Cheesecake Bars!
All of these would be even more yummy with some Low Carb Bulletproof Hot Chocolate, Apple Chai Latte and definitely some Spiked Apple Cider!
Recipe Tips
These roasted pumpkin seeds are so customizable and can be made so many different ways. You can also add some sunflower seeds, use a sugar free sweetener instead of maple syrup or even add some drizzled sunflower seed butter and mix it in.
Make sure not to overtake these seeds because if you don't continue to stir they could burn easily. Stirring them every 10 minutes or so makes sure they are evenly coated and moving around.
Related Recipes
5 Minute No Bake Pumpkin Mousse from Lauren Kelly Nutrition
Best Ever Pumpkin Muffins from Lovely Little Kitchen
Slow Cooker Pumpkin White Chocolate Chip Bars from Lauren Kelly Nutrition
Pumpkin Bread from Sally's Baking Addiction
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Coconut Maple Roasted Pumpkin Seeds
Ingredients
- 1 ¼ cup pumpkin seeds
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup or sugar free sweetener of your choice
- ½ teaspoon cinnamon
- 1 tablespoon shredded coconut
Instructions
- 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.
- Preheat oven to 300 degrees.
- 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*
- Remove the seeds from heat. Add maple syrup, cinnamon and shredded coconut. Mix well until thoroughly coated.
- 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.
Kristyn
Wow!! These are the tastiest pumpkin seeds I have ever had!! The maple & coconut go so well together!!
Melissa
I love pumpkin seed - My family and I used your recipe after carving pumpkins this weekend and it was delicious!
Jessica
Sooo... I wasn't a fan of pumpkin seeds UNTIL I made this recipe. The coconut was my favorite!!! Thank you so much for sharing this recipe!
Lily
I would have never thought to coat the whole pumpkin seeds, usually I just salt them and enjoy them as you would sunflower seed, but this was amazing; you opened my mind to a whole new way of enjoying them and this coconut maple "dressing" was divine, I love the sweetness it gave the seeds!
wilhelmina
Delicious flavor and super easy to make! Pumpkin seeds are such a great snack and I love your recipe!
Eden
These are awesome and so good for a pumpkin carving night! We always toss the seeds, but not now!
nan
I've never ate pumpkin seeds before. Are you supposed to eat the whole seed or remove the outer part?
lauren
Hi Nan! Yes, you eat the whole seed. These are delicious 🙂 Thanks for stopping by!
Katie | Healthy Seasonal Recipes
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.
lauren.kelly
Thank you Katie! I hope you like them 🙂