Maple Cinnamon Pumpkin Seeds
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: about 1.5 cups
  • 1½ c fresh pumpkin seeds (in their hulls)
  • 1-2 Tbsp maple syrup
  • ½ + ¼ tsp salt, divided
  • 1 tsp olive oil
  • 1 tsp cinnamon
  • a few drops maple flavoring
  • a few drops liquid stevia
  1. Separate pumpkin seeds from stringy pumpkin guts and rinse well in a colander.
  2. Place pumpkin seeds in a covered container and fill with water. Add ½ tsp salt.
  3. Soak seeds overnight.
  4. Preheat oven to 300F.
  5. In a small bowl, whisk together ¼ tsp salt, maple syrup, olive oil, cinnamon, and maple flavoring.
  6. Drain pumpkin seeds and toss with syrup mixture until evenly coated.
  7. Spread seeds on a baking sheet lined with parchment paper or a silicone baking mat. You're aiming for a single layer of seeds.
  8. Bake for 30 minutes, or until golden, stirring the pan every 10 minutes to ensure even cooking. Don't worry if they aren't perfectly crunchy right when you remove them; they'll crisp up as they cool.
  9. Allow seeds to cool in pan, stirring occasionally to keep them from sticking to the pan or each other.
  10. Enjoy pumpkin seeds warm, or cool completely before storing in an air-tight container.
Recipe by Hell Yeah It's Vegan! at