While staring at some tired-looking pumpkins on my mantel (or does it just appear that way because Halloween has past??), I remembered our super easy, super yummy recipe for both sweet and spicy toasted pumpkin seeds, and knew I had to pull it out of the archives to share today. If you find yourself with a few pumpkins you’re tired of looking at, or simply want a recipe for a great festive snack with some pepitas, you’re in luck with this one.
MKR originally whipped up both batches while craving something with a mouth-on-fire and cinnamon-sweet effect. And while the spicy version is definitely calling my name, having both options in front of you is nothing short of addicting…something you’ll quickly come to find out. As you saw on MKR’s snapchat (username WAITINGONMARTHA) this week, she’s already whipped up her batch of both sweet and spicy. Cheers, Kat
- 4 tbs. sugar
- 2 tbs. cinnamon
- 1/4 cup butter, melted
- 1 tbs. olive oil
- 1 1/2 tbs. garlic salt
- 1/4 tbs. cayenne pepper
- 1/4 tbs. smoked paprika
- 1/4 tbs. red pepper flakes
- 1/2 tbs. onion powder
- 1 tsp. salt
- 1 tsp. pepper
- Preheat the oven to 350 degrees.
- Cut open the pumpkin and using a spoon (or your hands), scoop out all of the pumpkin seeds.
- Place the seeds in a colander and run under water, rinsing and separating the seeds from the pumpkin guts.
- In a large bowl, combine 1 cup of pumpkin seeds and the spicy or sweet ingredients, mix together.
- Spray the bottom of a cookie sheet or baking pan and spread the seeds out, baking until the seeds begin to turn golden brown - 15 to 20 minutes.
- Let cool and enjoy!
- You can absolutely eat toasted pumpkin seeds whole or in shell.