Spiced Maple Pumpkin Seeds Recipe

Pumpkin seeds: These are the seeds scooped out from a pumpkin, cleaned and dried. They provide a crunchy texture and are packed with nutrients.

Maple syrup: A natural sweetener that adds a rich, caramel-like flavor to the seeds.

Olive oil: Used to help the spices adhere to the seeds and to promote even roasting.

Ground cinnamon: Adds a warm, sweet spice that is quintessentially autumnal.

Ground nutmeg: Provides a slightly sweet and nutty flavor that complements the cinnamon.

Ground cloves: Adds a strong, aromatic spice that enhances the overall flavor profile.

Salt: Balances the sweetness and enhances the other flavors.

When cleaning and drying pumpkin seeds, make sure to remove all the pumpkin flesh and strings. This can be done by rinsing the seeds in a colander under cold water and then patting them dry with a towel. For extra crispiness, let the seeds air dry for a few hours or overnight before proceeding with the recipe.

• pumpkin seeds - Substitute with sunflower seeds: Sunflower seeds have a similar texture and can be roasted to achieve a comparable crunch.

• maple syrup - Substitute with honey: Honey provides a similar sweetness and sticky texture, though it may have a slightly different flavor profile.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and works well for roasting, though it may impart a slight coconut flavor.

• ground cinnamon - Substitute with ground allspice: Allspice has a warm, sweet flavor that can mimic the taste of cinnamon in a pinch.

• ground nutmeg - Substitute with ground mace: Mace is the outer covering of nutmeg seeds and has a similar flavor, though it is slightly more intense.

• ground cloves - Substitute with ground allspice: Allspice can provide a similar warmth and depth of flavor, though it is less pungent than cloves.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture and a slightly different taste.

• Allow the pumpkin seeds to cool completely after baking. This ensures they maintain their crispiness and don't become soggy when stored.

• Transfer the cooled seeds to an airtight container. A glass jar with a tight-fitting lid or a resealable plastic bag works well. This helps to keep out moisture and air, preserving their freshness.

• Store the container in a cool, dry place, such as a pantry or cupboard. Avoid areas with high humidity or direct sunlight, as these can affect the texture and flavor of the seeds.

• For longer storage, consider freezing the seeds. Place them in a freezer-safe bag or container, removing as much air as possible before sealing. This will help prevent freezer burn and maintain their quality.

• When ready to enjoy, simply take out the desired amount and let them come to room temperature. They will retain their crunch and flavor even after freezing.

• If you notice any loss of crispiness, you can re-crisp the seeds by spreading them on a baking sheet and warming them in a preheated oven at 300°F (150°C) for about 5 minutes. This will help restore their crunchy texture.

• Always label your containers with the date of storage. This helps you keep track of their freshness and ensures you consume them while they are at their best.

• Preheat your oven to 300°F (150°C). Spread the pumpkin seeds on a baking sheet and bake for about 5 minutes, or until they are warmed through and crispy again. Stir halfway through to ensure even heating.
• Use a skillet over medium heat. Add the pumpkin seeds and stir frequently for about 3-5 minutes until they are heated through and regain their crispiness.
• For a quick method, place the pumpkin seeds in a microwave-safe dish. Microwave on high for 30-second intervals, stirring in between, until they are warm and crispy. Be cautious not to overheat, as this can make them chewy instead of crispy.
• If you have an air fryer, set it to 300°F (150°C) and reheat the pumpkin seeds for about 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to bake the pumpkin seeds at a consistent temperature of 300°F (150°C).

• Mixing bowl: Essential for combining the pumpkin seeds with maple syrup, olive oil, and spices.

• Baking sheet: Provides a flat surface to spread the seed mixture evenly for baking.

• Spatula: Useful for stirring the seeds halfway through the baking process to ensure even cooking.

• Measuring spoons: Needed to accurately measure the maple syrup, olive oil, and spices.

• Measuring cup: Used to measure the correct amount of pumpkin seeds.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Cooling rack: Allows the seeds to cool evenly after baking.

Prepare ingredients in advance: Clean and dry the pumpkin seeds ahead of time to streamline the process.

Use pre-ground spices: Opt for pre-ground cinnamon, nutmeg, and cloves to save time on measuring and mixing.

Line the baking sheet: Use parchment paper on your baking sheet for easy cleanup and to prevent sticking.

Batch cooking: Double or triple the recipe and store extra spiced maple pumpkin seeds in an airtight container for future snacking.

Quick cooling: Spread the seeds on a cool surface or use a fan to speed up the cooling process.