Cinnamon Maple Roasted Pumpkin Seeds.

I suppose you really could eat pumpkin seeds all year long but there is something about October and pumpkin seeds that just make the perfect pairing.

Every year I try and roast my pumpkin seeds in a different way. I usually take the seeds from one pumpkin and make them the traditional salted way and do something funky with the other.

This year, I am falling in love with cinnamon maple roasted pumpkin seeds. It is the perfect amount of sweetness for a perfect fall snack. In order to get that great crunch to your seeds, after you have carved your pumpkin, separated and rinsed your seeds, you are going to want to make sure they are as dry as possible before baking them. You can either blot them with paper towel and lay them out overnight to dry or you can put them in a warm over to dry in a few hours. I prefer to do mine in the oven on a parchment lined baking sheet. To do so, all you need to do is turn your oven to 275 and then turn it off and stick your seeds in for a few hours until they are completely dry.

Here is what you will need:

♥ 3 cups fresh and dry pumpkin seeds

♥ 1/4 cup melted butter (about 4 tablespoons)

♥  4 tablespoon pure maple syrup

♥ 1 1/2 teaspoon ground cinnamon

♥ 1/2 teaspoon ground ginger

♥ 1/8 teaspoon ground nutmeg

♥ 1/8 teaspoon ground cloves

♥ Pinch of salt

Here is what you will need to do:

♥ Preheat oven to 275 degrees.

♥ In a medium sized bowl, combine the pumpkin seeds, melted butter and maple syrup. Stir to coat well.

♥ In a separate bowl, mix all the spices together  (If you are looking to satisfy a sweet tooth a little more, you can add 2-3 tablespoons white or brown sugar into the mix at this point). Mix in with the seeds, butter and maple syrup. Mix well.

♥ Spread the seeds onto a parchment lined baking sheet and sprinkle lightly with salt. Put into the oven for 30-45 minutes (until seeds are golden brown), stirring every 15-20 minutes.

♥ Once the seeds are fully cooled, break up any patches by hand. Store the seeds in an airtight container at room temperature.

If you have any pumpkin seed recipes, please let me know in the comment section – I would love to try them.

XOXO.

B.