Kid-Approved Maple Roasted Pumpkin Seeds – Easy Homemade Snack
These maple roasted pumpkin seeds are a budget-friendly, kid-approved snack that turns something you’d normally toss into a crunchy, sweet-and-savory treat. Perfect for movie nights, lunchboxes, or after-school hunger attacks.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 ½ cups fresh pumpkin seeds (about 180g)
- 2 tablespoons maple syrup (30ml)
- 1 tablespoon melted coconut oil (15ml)
- ½ teaspoon salt (3g)
- ¼ teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 325°F (165°C).
- Rinse the pumpkin seeds thoroughly in a colander under cool running water, gently rubbing off the biggest chunks of pumpkin flesh.
- Dry the seeds completely by spreading them on a clean kitchen towel or paper towels and patting them dry. Let them sit for 10-15 minutes if possible.
- In a mixing bowl, combine the dried seeds, maple syrup, melted coconut oil, salt, and cinnamon (if using). Stir well until every seed is coated.
- Spread the coated seeds in a single layer on a parchment-lined baking sheet.
- Roast for 20 minutes, then stir the seeds with a spatula, breaking apart any clumps.
- Roast for another 15-20 minutes, checking at the 15-minute mark, until the seeds are deep golden brown and fragrant.
- Let the seeds cool completely on the baking sheet (about 30 minutes) before serving or storing.
Notes
Dry the seeds thoroughly to avoid chewy texture. Watch the last 5 minutes of roasting closely as the maple syrup can burn quickly. Let seeds cool completely before storing to maintain crunchiness. For a double batch, use two baking sheets and rotate halfway through.
Nutrition
- Serving Size: ¼ cup (about 30g)
- Calories: 160
- Sugar: 6
- Sodium: 150
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 10
- Fiber: 2
- Protein: 7
Keywords: maple roasted pumpkin seeds, easy pumpkin seed recipe, kid-friendly snack, fall snack, homemade snack, pumpkin seeds