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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 pumpkin muffins to pumpkin white russians to pumpkin 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 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.
Expert tips
- 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.
Recipe FAQs
On top of a pumpkin 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
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.
