Spiced Pumpkin Seeds

27 October 2016

Both spicy and sweet, these pumpkin seeds are the perfect topping for a pureed soup, a vegetable mash and even mixed into your Greek yogurt. I love it so much that I tend to make it in big batches and then store it in a tightly sealed container in the fridge to use in as many ways as possible over the week. It almost becomes like a game trying to think of innovative ways to sneak these pumpkin seeds into my favorite snacks and meals. Now it is your turn to take on the challenge!

Spiced Pumpkin Seeds

Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 10 minutes


1 cup raw green pumpkin seeds
1 Tbsp. maple syrup
1 Tbsp. coconut oil
1 tsp chili powder
1 tsp cinnamon
¼ tsp cayenne
½ tsp sea salt


  1. 1. Preheat oven to 300 F. Warm the coconut oil to liquid form (do not overheat).
  2. 2. Mix the coconut oil and spices together in a bowl. Set aside.
  3. 3. Place the pumpkin seeds in a medium bowl. Evenly drizzle honey onto the pumpkin seeds and toss to combine.
  4. 4. Pour the coconut oil-spice mixture onto the pumpkin seeds, making sure all of the ingredients are evenly distributed.
  5. 5. Spread the seasoned seeds onto a parchment lined baking sheet in a single layer.
  6. 6. Bake the seeds in the preheated oven for 15-20 minutes or until lightly browned. Make sure to stir seeds halfway through baking.
  7. 7. Let cool and serve.
  8. 8. Nosh away!