Pumpkin Spice Baked Pumpkin Seeds | Vegan
One of my favorite parts about pumpkin season are digging out all those ooey gooey guts and baking a big batch (or two!) of pumpkin seeds, shell on.
Usually I go for salty pumpkin seeds with a few other seasonings, but my husband beat me to it this year with his own batch, so I decided to experiment a little and try something sweet this year. Besides, why not go all in on the Pumpkin Spice? ‘Tis the season.
After browsing around for ideas, I noticed many of the recipes contained dairy or honey, but I wanted to make something everyone could enjoy so I switched things up a bit to make them completely vegan.
To clean off your pumpkin seeds, simple rinse off all the excess pumpkin flesh and lay them out on a tea towel to dry. You don’t have to worry about getting them completely clean - a bit of extra pumpkin on there will add some extra flavor, if anything.
Ingredients
Seeds of 1 medium to large pumpkin (about 3 cups, but doesn’t need to be exact)
2 tbsp of vegan butter
1 tbsp of maple syrup
2 tbsp of coconut sugar (you can also substitute brown or white sugar)
1 tbsp of pumpkin spice
pinch of salt
Recipe
Preheat oven to 325 degrees fahrenheit.
Melt the butter, and mix in the maple syrup.
In a large bowl, combine the butter and syrup with the pumpkin seeds. Mix well until everything is evenly coated.
In a small bowl, mix together your sugar and pumpkin spice seasoning.
Add the sugar and pumpkin spice to your pumpkin seeds and toss until they are coated.
Line your baking pan with parchment paper and evenly spread the seeds across the pan.
Bake for 30-40 minutes depending your oven and how crispy you want them, turning them halfway through.
Note: when you remove the seeds from the oven, they will be sticky and a bit gooey. Let them cool and they will just be slightly sticky, similar to homemade granola.
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