Disclosure: This post may contain affiliate links. Please read my privacy policy.
These maple roasted pepitas make for a delicious, nutritious, and crunchy snack. They come together in less than 20 minutes and can be eaten by themselves or used on top of cakes or salads.
I love all things pumpkin this time of year, from paleo pumpkin muffins to pumpkin white russians to pumpkin sweet potato soup. And I also really love pumpkin seeds! Pepitas are basically pumpkin seeds but without the shell and they make for the best nutrient dense snack.
I have used roasted pepitas to make an amazing Fall chocolate bark or to top on maple banana bread before. But one of my favorite things to do with maple roasted pepitas is to just eat them as a snack. They are crunchy, salty and sweet and are the perfect healthy snack to have on hand to satisfy cravings.
Table of Contents
What makes this recipe great
- They are easy to make. You only need a handful of ingredients and 20 minutes to make this roasted pepitas recipe.
- Maple roasted pumpkin seeds are a healthy snack. They are full of manganese, vitamin K and protein.
- They are a delicious!
- This recipe is allergy friendly. It is nut-free, gluten-free, and dairy-free.
Recipe ingredients
- Pepitas– make sure to buy raw pumpkin seeds without the shell on them. They should be green in color.
- Maple syrup– make sure to use 100% pure maple syrup.
- Cinnamon– ground cinnamon adds a nice flavor to the pepitas.
- Ground nutmeg, cloves, and ginger- these spices add a great flavor to the roasted pepitas, but they can be optional if you don’t want those flavors.
See recipe card below for a full list of ingredients and measurements.
Recipe variations
- Omit the nutmeg, cloves and ginger for a more simple maple cinnamon pepita recipe.
- You could make these salty instead of sweet, just add a few teaspoons of oil and salt instead of the maple syrup and spices.
Step by step instructions
Step 1: Put the pepitas into a bowl and top with the maple syrup. Mix it all together.
Step 2: Add the spices and mix again.
Step 3: Cover a cookie sheet in aluminum foil, spray with a little olive oil, and then spread out the pepitas on top.
Step 4: Bake until the pepitas are roasted.
Recipe FAQs
On top of a pumpkin olive oil cake, in a Fall chocolate bark, or on top of a salad. Delish!
Yes! Just make them with olive oil, and other spices like cayenne pepper, garlic powder, and salt.
Other crunchy snacks you’ll love:
Cinnamon Pumpkin Roasted Almonds
Cinnamon Maple Roasted Almonds
Warm Green Olives in Oil and Balsamic Vinegar
Did you try this recipe? Please leave me a ⭐ review below!
Maple Roasted Pepitas
Ingredients
- 1 cup pepitas, (raw pumpkin seeds without shells, they should be green)
- 2 Tablespoons maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Instructions
- Preheat oven to 350 degrees F. Cover a cookie sheet in aluminum foil and spray with a little olive oil.
- Put the pepitas into a medium bowl and cover in maple syrup. Mix. Add the cinnamon, nutmeg, ginger, and cloves, and mix.
- Pour the pepitas onto an aluminum foil lined baking sheet, and spread them out.
- Bake for 12-15 minutes. Remove the roasted pepitas from the oven and let cool. Gently break off the pepitas from the aluminum foil.
Notes
- Make sure you are using pepitas, and not pumpkin seeds. Pepitas are pumpkin seeds but without the shell.
- Gently break off the roasted pepitas from the aluminum foil. They can stick to it a little bit.
- Season them with the spices of your choice. You can use pumpkin spice, cinnamon, nutmeg, ginger, and cloves or a mixture of them.
- Store in an airtight container on the counter for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
