Maple Spiced Pumpkin Seeds


Just a quick little recipe to help you use up leftover seeds from your jack-o-lantern carving and fall squash baking, maple spiced pumpkin seeds. These slow-toasted bites offer a naturally paleo and vegan snack with addictive sweet and saltiness that can be adjusted to fit your mood, and subtle warm notes of cinnamon and nutmeg. Aside from eating straight, I recommend trialing these spiced pumpkin seeds atop salads, dairy-free yogurt, or a warm bowl of oatmeal.

Maple Spiced Pumpkin Seeds - a simple, flavorful paleo and dairy-free recipe for using up leftover pumpkin seeds! Eat them straight, top a salad, or mix with dairy-free yogurt.

Special Diet Notes: Maple Spiced Pumpkin Seeds

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, paleo, and generally top food allergy-friendly!

Maple Spiced Pumpkin Seeds
Prep time
Cook time
Total time
For simple recipes like this one, I make sure I use high quality ingredients. In this case, I went for my current favorite maple syrup, Now Foods Grade B, and my beloved Simply Organic spices.
Serves: 1¼ cups
  1. Preheat your oven to 300ºF and line a baking sheet with a silicone baking mat or parchment paper.
  2. Place the pumpkin seeds on the prepared baking sheet and drizzle with the maple syrup and oil. Sprinkle on the spices and salt and stir to evenly coat the seeds with all ingredients. Spread into a single layer.
  3. Bake for 15 minutes. Remove from the oven and stir to coat - the mixture should be getting a little sticky. Spread into a single layer again. Bake for 15 minutes more. Remove and stir. If you prefer them toastier or live in a humid climate, bake for up to another 15 minutes.
  4. Let cool completely before eating or storing.
Sweeter Hit: When made as is, these have a warm, sweet, salty flavor vibe. If something sweeter is desired, you can add 1 to 2 tablespoons of coconut sugar (or your granulated sweetener of choice) with the maple syrup.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  2. okay, since Halloween is over, I can officially say I am looking forward to the holidays! this really is the most wonderful time of the year… 😉

    I love recipes like this, that help to get people in the mood, you know? the holiday mood, I mean. plus, this is just good snacking!

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