Sweet and Spicy Oven Roasted Pumpkin Seeds
How To Roast Homemade Pumpkin Seeds with an easy smoky sweet spice mix is easy to make. Be sure to check out How to Make Pumpkin Puree too. The pumpkin seeds you're roasting will still have a seed coat on them, so they're chewy. The entire seed is to be enjoyed!
Servings 4
Calories 132kcal
Ingredients
- 1 cup Scooped out Pumpkin Seeds
- 1 tablespoon Coconut Oil melted, or other vegetable oil like olive oil
- 1/4 teaspoon Fine Sea Salt
- 1 tablespoon Brown Sugar
- 1/2 teaspoon Smoky Paprika
- 1/4 teaspoon Chili Powder
- 1/4 teaspoon Garlic Powder
Instructions
- Add the scooped out pumpkin seeds, about 1 cup, to a large bowl of water. In the bowl of water with the pumpkin seeds, give them a good agitation. Swish them around! The seeds will float to the top. Skim the seeds out of the bowl using a fine mesh strainer and transfer the seeds to a colander to drain. Transfer the seeds to a towel and cover with another towel. Blot dry. Be patient here, this takes a few minutes. As you continue to blot, some of the pumpkin solids will fall away. If you can let the seeds set on a new, dry towel for about 30 minutes, this will help them dry out further.
- Preheat the oven 300F. Place the dry seeds on a parchment or silpat lined baking sheet. Sprinkle the coconut oil over the seeds and use your hands to toss the seeds until coated. Sprinkle with the remaining ingredients for a smoky sweet blend (or create your own favorite blend!)
- Toss with hands to distribute the seasoning. Roast seeds for about 30-35 minutes (or up to 40 minutes) or until fragrant and golden. Cool completely before storing them at room temperature in a covered container for up to two days.
Video
Nutrition
Calories: 132kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Sodium: 150mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg