Two weeks ago I shared my maple pumpkin seeds recipe, and today I’m following that fall classic up with another fun take: Cinnamon Roasted Pumpkin Seeds.
Cinnamon Roasted Pumpkin Seeds Recipe
I’m really big on sending super healthy lunches in to school. I’m not opposed to including a single Starburst or the occasional treat, but for the most part, I want Ella’s treats to take place during fun family times – not just be a commonplace item in a lunch that is scarfed down in 20 minutes or less.
However, I still want to keep her lunches fun and let her feel like she is getting “treats” just like her peers, so I try to make satisfying snacks like these Cinnamon Roasted Pumpkin Seeds to include.
These Cinnamon Pumpkin Seeds and sweet and crunchy, and Ella finds less than 1/4 cup to be more than enough, so I get about a week of snacks out of this recipe. (You can easily double or triple this recipe if you need more.)
Pumpkin seeds are a great option for adding magnesium, potassium and calcium to your diet. Magnesium and calcium both contribute greatly to bone health and bone density, plus the addition of polyunsaturated fatty acids (PFAs) and antioxidants help make this a great snack choice!
Cinnamon Pumpkin Seeds Ingredients
- 1 cup pumpkin seeds, cleaned
- 2 teaspoons coconut oil
- 2 teaspoons pumpkin spice (1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon clove, 1/4 teaspoon ginger, 1/4 teaspoon allspice)
- 1/4 teaspoon salt, optional
Tip: If you’d prefer not to use pumpkin spice, use 2 teaspoons of cinnamon to replace.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Large bowl
- Cookie sheets
How to Make Cinnamon Pumpkin Seeds
Set your oven to 400F.
Make sure your seeds are free of any pumpkin bits and are completely dry – patting them down with a paper towel if necessary.
You can add the oil in one of two ways: add the seeds to a bowl and mix them with the oil, or place the seeds directly on a lined baking tray and drizzle with the oil. Either way works great – and the second method saves on dishes!
Sprinkle the pumpkin spice onto the seeds and roast for 5-10 minutes until the seeds take on a golden taupe colour. Stir halfway through to ensure even roasting.
If adding salt, sprinkle it on after you’ve removed the seeds from the oven.
How to clean pumpkin seeds: you can purchase pumpkin seeds already cleaned, or preserve the seeds you carve out of your pumpkins.
To clean pumpkin seeds yourself, manually remove as much of the pumpkin strings and pulp from the seeds, and then place in a large bowl and fill with water. Wipe off the pulp from the seeds and remove to a colander.
Rinse well , using a paper towel if necessary to wipe excess pulp off of the seeds.
Spread out on a cookie sheet (lined or unlined) and allow to dry for an hour, or use immediately in your recipe.
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I hope your kids love this super simple cinnamon pumpkin seeds recipe as much as mine does! It’s a great way to add a sweet and crunchy snack to their lunch without adding extra sugar.