Maple Cinnamon Pumpkin Seeds
Hi Friends!
This has to be one of my favorite recipes because these seeds are just. so. so. GOOD! Quick, simple and delicious. I mean those have to be the 3 magic words to every recipe right?! You can put these together in no time at all.
I made these around Thanksgiving last year and I have not stopped making them since. You can put them in a bowl to snack on or better yet, add them to your charcuterie board. I add pumpkin pie spice to mine but you can definitely substitute that with some nutmeg or clove. You just need a little spice to offset that sweetness. That is ALSO why I always add a pinch of sea salt to my desserts because you need that balance. Feel free to double this recipe because these will disappear on you…. fast! Please Enjoy!
Love,
Erika
Maple Cinnamon Pumpkin Seeds
Ingredients
- 1/2 cup raw shelled pumpkin seeds
- 2 tablespoons maple syrup 100% pure
- 1/8 teaspoon pumpin pie spice
- 1/2 teaspoon cinnamon
- pinch of sea salt
Instructions
- Preheat oven to 350 degrees.
- Prepare sheet pan with parchment paper or a silpat.
- In a small bowl combine all ingredients and stir until seeds are fully coated.
- Spread out seeds on the sheet pan and sprinkle with sea salt.
- Bake for 10-12 minutes (keep an eye on them).
- Let cool out of the oven for at least 10 minutes to allow time to harden.
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