There’s something irresistibly cozy about the smell of maple and cinnamon mingling in the kitchen, especially when paired with the warm, nutty crunch of roasted pumpkin seeds. After a long day craving a snack that feels both indulgent and wholesome, I discovered this Maple-Cinnamon Roasted Pumpkin Seeds Snack—a perfect little treat that’s quick to make and utterly addictive. Whether you’re a fan of comforting autumn flavors or just looking for a homemade alternative to store-bought munchies, this recipe hits the spot with just the right balance of sweetness and spice. Crunchy, flavorful, and surprisingly versatile, it’s become my go-to snack when I want something nourishing yet delightfully satisfying.
Why choose Maple-Cinnamon Roasted Pumpkin Seeds Snack?
Irresistible flavor combo: The sweet warmth of maple and cinnamon perfectly complements the nutty crunch of pumpkin seeds. Simple prep: This snack comes together quickly with minimal ingredients and effort. Healthy indulgence: Packed with nutrients, it’s a guilt-free treat for anytime cravings. Versatile munching: Great on its own, as salad topping, or added to trail mixes. Crowd pleaser: Its cozy, seasonal taste delights all ages and palates, making it a perfect homemade snack to share.
Maple-Cinnamon Roasted Pumpkin Seeds Snack Ingredients
For the Pumpkin Seeds
- Raw pumpkin seeds (pepitas) – Choose fresh, unsalted seeds for the best crunch and flavor in this Maple-Cinnamon Roasted Pumpkin Seeds Snack.
- Maple syrup – Use pure maple syrup to add natural sweetness and a rich, caramel-like depth.
- Ground cinnamon – The warming spice that defines the snack’s cozy, inviting aroma and taste.
- Sea salt – A pinch enhances the sweetness and balances the flavors beautifully.
- Olive oil or melted butter – Helps the spices adhere and promotes even roasting with a golden finish.
How to Make Maple-Cinnamon Roasted Pumpkin Seeds Snack
- Preheat: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. This step ensures even roasting and golden-brown, crunchy seeds bursting with nutty aroma.
- Toss: In a medium bowl, combine raw pumpkin seeds with olive oil (or melted butter), pure maple syrup, ground cinnamon, and sea salt. Stir until every seed is glistening and evenly coated.
- Arrange: Spread the coated seeds in a single layer on the prepared baking sheet, ensuring they’re not overcrowded. This helps them roast evenly and develop a uniformly crisp, golden exterior.
- Roast: Bake at 325°F for 12–15 minutes, stirring gently halfway through. Watch for a light golden-brown color and a warm, inviting aroma, indicating the seeds are perfectly toasted.
- Cool: Remove the sheet from the oven and let seeds cool completely, about 10 minutes. As they cool, they’ll crisp up even more, creating that irresistible crunchy texture.
Optional: Sprinkle a pinch of flaky sea salt before serving.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Maple-Cinnamon Roasted Pumpkin Seeds are perfect for meal prep enthusiasts! You can combine the raw pumpkin seeds with olive oil, maple syrup, ground cinnamon, and sea salt up to 24 hours in advance; just keep the mixture covered in the refrigerator to preserve freshness and prevent drying out. When you’re ready to enjoy your snack, simply spread the mixture on a baking sheet and roast as instructed, which takes only 12–15 minutes in the oven. This way, you’ll have a delicious treat at hand for busy weeknights or on-the-go snacking, all while keeping the cozy flavors intact!
Maple-Cinnamon Roasted Pumpkin Seeds Snack Variations & Substitutions
Feel free to mix things up and make this snack even more exciting with your personal touch!
-
Sweetener Swap: Substitute honey or agave syrup for maple syrup to create a different sweetness profile. Each will bring a unique flavor to the roasted seeds.
-
Nutty Twist: Add chopped nuts like pecans or walnuts to the mix before roasting for extra crunch and a delightful flavor blend. Just make sure to adjust the roasting time if needed.
-
Spicy Kick: Sprinkle in a pinch of cayenne pepper or chili powder to the seeds for a warm, spicy contrast to the sweet maple and cinnamon. This adds a fun and surprising heat!
-
Cocoa Infusion: For a chocolatey surprise, add a tablespoon of cocoa powder along with the cinnamon to make a deliciously unique, sweet-salty combination.
-
Herbal Note: Try adding a little ground ginger or nutmeg for an aromatic twist that pairs beautifully with the sweetness and warmth of the maple and cinnamon.
-
Seed Variety: Mix in sunflower seeds or sesame seeds in addition to pumpkin seeds for varied textures and a nutty flavor profile that’s simply irresistible.
-
Topping Ideas: Experiment with topping the finished snack with a sprinkle of flaky sea salt or even toasted coconut flakes for added depth and crunch.
-
Sugar-Free Option: For a healthier version, use a sugar-free maple syrup or a bit of stevia to enjoy this snack without the extra sugar. Whatever your preference, there’s always a way to enjoy this recipe to its fullest!
Expert Tips for Maple-Cinnamon Roasted Pumpkin Seeds Snack
- Use fresh seeds: Always start with fresh, raw pumpkin seeds to ensure maximum crunch and flavor in your Maple-Cinnamon Roasted Pumpkin Seeds Snack.
- Even coating: Thoroughly toss seeds in maple syrup and oil to avoid clumps and ensure every seed is evenly glazed for uniform roasting.
- Avoid overcrowding: Spread seeds in a single layer on the baking sheet; overcrowding causes steaming, resulting in soggy instead of crispy seeds.
- Watch closely: Keep an eye in the last minutes of roasting—seeds can quickly go from perfectly toasted to burnt. Stir gently halfway through roasting.
- Cool completely: Let the seeds cool fully on the baking sheet; they harden as they cool to achieve that perfect addictive crunch.
- Adjust sweetness: Feel free to tweak the maple syrup amount if you prefer a sweeter or milder spice balance without overpowering the nutty pumpkin flavor.
What to Serve with Maple-Cinnamon Roasted Pumpkin Seeds Snack?
Create a delightful snacking experience that pairs perfectly with the sweet and spicy crunch of roasted pumpkin seeds.
- Cozy Hot Chocolate: The rich and creamy cocoa elevates the warmth of cinnamon, making for a comforting duo everyone will love.
- Apple Slices with Nut Butter: The tartness of fresh apples contrasts beautifully with the sweetness of the seeds, creating a balanced bite.
- Cheese Platter: Add some aged cheddar or creamy goat cheese for an elegant touch, enhancing flavors and textures in every nibble.
- Crisp Green Salad: Tossed with mixed greens and a light vinaigrette, the seeds add crunch and depth, transforming a simple salad into something special.
- Homemade Granola Bars: Pairing these seeds with chewy granola bars provides a satisfying snack that embodies wholesome goodness and irresistible taste.
- Chai Tea: The spiced warmth of chai complements the flavors in the seeds, creating a cozy afternoon break that feels like a warm hug.
- Maple Almond Milk Smoothie: Blend up a smoothie with the same maple flavor for a nutritious drink that energizes your day while echoing the snack’s essence.
These pairing ideas will enhance your snack time while celebrating the delightful flavors of your Maple-Cinnamon Roasted Pumpkin Seeds!
How to Store and Freeze Maple-Cinnamon Roasted Pumpkin Seeds Snack
Room Temperature: Store your maple-cinnamon roasted pumpkin seeds in an airtight container at room temperature for up to 1 week to keep them crunchy and flavorful.
Fridge: If you’d like to extend their freshness, place the seeds in the fridge for up to 2 weeks. Just ensure they are sealed tightly to prevent moisture.
Freezer: For long-term storage, freeze the maple-cinnamon roasted pumpkin seeds in a freezer-safe container for up to 3 months. Thaw before enjoying.
Reheating: To regain their crunch, spread frozen seeds on a baking sheet and reheat in a 325°F (160°C) oven for about 5 minutes. Enjoy your delicious snack!
Maple-Cinnamon Roasted Pumpkin Seeds Snack Recipe FAQs
How do I select the best pumpkin seeds for this snack?
Look for fresh, raw, and unsalted pumpkin seeds (pepitas) that are plump and pale green. Avoid seeds with dark spots or shriveled appearance, as they may be stale or less flavorful.
What’s the best way to store Maple-Cinnamon Roasted Pumpkin Seeds snack?
I recommend keeping them in an airtight container at room temperature for up to 1 week to preserve that perfect crunch. If you want them to last longer, refrigerate tightly sealed for up to 2 weeks, but make sure to avoid any moisture exposure.
Can I freeze the roasted pumpkin seeds? If so, how?
Absolutely! Freeze your cooled pumpkin seeds in a freezer-safe container or resealable bag for up to 3 months. When you want to enjoy them, just thaw at room temperature, then pop them in a 325°F oven on a baking sheet for about 5 minutes to refresh their crispiness.
What if my seeds don’t get crispy after roasting?
This can happen if the seeds are overcrowded or not roasted long enough. Spread them in a single layer and stir halfway through roasting. Also, make sure they cool completely on the pan to harden—that final step is key for crunch!
Are these pumpkin seeds safe for pets or people with allergies?
Pumpkin seeds themselves are generally safe for pets in moderation but skip the maple syrup and spices if sharing. For people with cinnamon or maple allergies, you can omit those ingredients and lightly season with just salt and olive oil for a simple roasted snack.
Easy Maple-Cinnamon Roasted Pumpkin Seeds Snack You’ll Crave
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine raw pumpkin seeds with olive oil (or melted butter), pure maple syrup, ground cinnamon, and sea salt. Stir until every seed is glistening and evenly coated.
- Spread the coated seeds in a single layer on the prepared baking sheet.
- Bake at 325°F for 12–15 minutes, stirring gently halfway through.
- Remove the sheet from the oven and let seeds cool completely for about 10 minutes.
