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
Snack, Vegetarian, Vegan, Fall, Pumpkin, Pumpkin seeds, Gluten-free
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!