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Spicy & Sweet Toasted Pumpkin Seeds

October 31, 2014
Story By: Mandy Kellogg Rye
Filed Under > Food

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Toasted Pumpkin Seeds Two Ways, Waiting On Martha || Photography Rustic White

One of my favorite, easiest, and semi-healthy treats of the season are toasted pumpkin seeds.  And not just plain jane toasted pumpkin seeds, but spicy mouth on fire and sugary cinnamon sweet pumpkin seeds.  It’s the best of both worlds (salty and sweet) and the perfect adult treat to be accompanied by an adult libation (spiked cider anyone) this Halloween night!  Trick or treat Loves!  Truly, MKR

*Photography Rustic White

Spicy & Sweet Toasted Pumpkin Seeds
Yields 1
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. ...for the SPICY
  2. 1 tablespoon Olive Oil
  3. 1 1/2 tablespoon Garlic Salt
  4. 1/4 tablespoon Cayenne Pepper
  5. 1/4 tablespoon Smoked Paprika
  6. 1/4 tablespoon Red Pepper Flakes
  7. 1/2 tablespoon Onion Powder
  8. 1 teaspoon Salt
  9. 1 teaspoon pepper
  10. ...for the SWEET
  11. 4 tablespoons Sugar
  12. 2 tablespoons Cinnamon
  13. 1/4 cup Butter melted
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut open the pumpkin and using a spoon (or your hands) scoop out all of the pumpkin seeds.
  3. Place the seeds in a colander and run under water rinsing and separating the seeds from the pumpkin guts.
  4. In a large bowl combine 1 cup of pumpkin seeds and the spicy or sweet ingredients, mix together.
  5. Spray the bottom of a cookie sheet or baking pan and spread the seeds out baking until the seeds begin to turn golden brown, 15-20 minutes.
  6. Let cool and enjoy!
  7. *You can absolutely eat toasted pumpkin seeds whole, or in shell*
Welcome by Waiting on Martha https://waitingonmartha.com/
comments (2)

Spicy & Sweet Toasted Pumpkin Seeds

October 31, 2014
Story By: Mandy Kellogg Rye
Filed Under > Snacks & Sides

COMMENT
TWEET
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Toasted Pumpkin Seeds Two Ways, Waiting On Martha || Photography Rustic White

One of my favorite, easiest, and semi-healthy treats of the season are toasted pumpkin seeds.  And not just plain jane toasted pumpkin seeds, but spicy mouth on fire and sugary cinnamon sweet pumpkin seeds.  It’s the best of both worlds (salty and sweet) and the perfect adult treat to be accompanied by an adult libation (spiked cider anyone) this Halloween night!  Trick or treat Loves!  Truly, MKR

*Photography Rustic White

Spicy & Sweet Toasted Pumpkin Seeds
Yields 1
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. ...for the SPICY
  2. 1 tablespoon Olive Oil
  3. 1 1/2 tablespoon Garlic Salt
  4. 1/4 tablespoon Cayenne Pepper
  5. 1/4 tablespoon Smoked Paprika
  6. 1/4 tablespoon Red Pepper Flakes
  7. 1/2 tablespoon Onion Powder
  8. 1 teaspoon Salt
  9. 1 teaspoon pepper
  10. ...for the SWEET
  11. 4 tablespoons Sugar
  12. 2 tablespoons Cinnamon
  13. 1/4 cup Butter melted
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut open the pumpkin and using a spoon (or your hands) scoop out all of the pumpkin seeds.
  3. Place the seeds in a colander and run under water rinsing and separating the seeds from the pumpkin guts.
  4. In a large bowl combine 1 cup of pumpkin seeds and the spicy or sweet ingredients, mix together.
  5. Spray the bottom of a cookie sheet or baking pan and spread the seeds out baking until the seeds begin to turn golden brown, 15-20 minutes.
  6. Let cool and enjoy!
  7. *You can absolutely eat toasted pumpkin seeds whole, or in shell*
Welcome by Waiting on Martha https://waitingonmartha.com/
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Maple Glazed Pumpkin Bread Bites

October 16, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Maple Glazed Pumpkin Bread Bites, Waiting On Martha || Photography Kathryn Mcrary Maple Glazed Pumpkin Bread Bites, Waiting On Martha || Photography Kathryn McraryMaple Glazed Pumpkin Bread Bites, Waiting On Martha || Photography Kathryn McraryMaple Glazed Pumpkin Bites with Toasted Pecans, Waiting On Martha || Photography Kathryn McraryMaple Glazed Pumpkin Bites, Waiting On Martha || Photography Kathryn Mcrary

This time of year I bake pumpkin bread at least a dozen times.  Traditional pumpkin bread, chocolate pumpkin bread, mini pumpkin bread loaves, you name it I’ve baked it.  However, pumpkin bites not so much.  So when I spied this festive cakelet pan from Sur la Table I knew pumpkin bites had to happen.  At first I was worried that the acorn, pumpkin, leaf, and turkey shapes wouldn’t form well, but with a lot of grease in the pan they all came out perfectly on my first try.  And as if these two bite gems weren’t tasty enough on their own I topped them with a warm maple glaze and toasted pecans.  Fall in a bite my Loves, fall in a bite.  Enjoy! Truly, MKR

*Photography, Kathryn McCrary

…AS PICTURED…Fall Cakelet Pan, Sur la Table  ||  Baking & Cooling Rack, Sur la Table  ||  Marble Pastry Board (on sale), Sur la Table  ||  Gravy Boat (on sale), Sur la Table  ||  Dipping Dishes, Waiting On Martha

Maple Glazed Pumpkin Bread Bites
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Save Recipe
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Prep Time
20 min
Cook Time
25 min
Total Time
1 hr
Prep Time
20 min
Cook Time
25 min
Total Time
1 hr
Ingredients
  1. ...For the Bread (you can also use a bread mix if you don't want to make it from scratch)
  2. 1 (15-16 ounce) can unsweetened pumpkin puree
  3. 4 eggs
  4. 1 cup vegetable oil
  5. 2/3 cup water
  6. 3 cups white sugar
  7. 3 1/2 cups all-purpose flour
  8. 2 teaspoons baking soda
  9. 1 1/2 teaspoons salt
  10. 1 1/4 teaspoon ground cinnamon
  11. 1 teaspoon ground nutmeg
  12. 1/2 teaspoon ground cloves
  13. 1/4 teaspoon ground ginger
  14. 1 teaspoon allspice
  15. ...For the Frosting
  16. 2 cups confectioners' sugar
  17. 4 tablespoons 2% milk
  18. 2 tablespoons maple syrup
  19. 1 teaspoon maple flavoring
  20. 1/2 cup toasted and chopped pecans (I suggest a much finer chop than shown)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease, flour and spray your autumn cakelet pan.
  3. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, allspice, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.
  5. Pour batter into the cakelet pans (1/2-3/4 the way full).
  6. Bake for about 18-20 minutes in the oven, insert toothpick to check for doneness (toothpick will come clean when full baked)
  7. Remove from oven and let cool for 10 minutes before removing from the pan. Once removed place them on a cooling rack with a cookie sheet underneath.
  8. While the cakelets are cooling make the glaze. Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth and warm in microwave for 20 seconds, (this is optional but I like my glaze just a tad warm if you plan to eat the cakelets right away)
  9. Pour maple glaze over each cakelet, add nuts if desired, let icing harden (or eat immediately).
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