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.
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!
- Preheat your oven to 300ºF and line a baking sheet with a silicone baking mat or parchment paper.
- 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.
- 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.
- Let cool completely before eating or storing.