#Cinnamon Maple Roasted Pumpkin Seeds
**Total Time: 35 minutes**
##Introduction
Delight in the sweet and crunchy goodness of fall with Cinnamon Maple Roasted Pumpkin Seeds. These lightly spiced seeds are made from leftover pumpkin seeds, making for a perfect and sustainable snack during those cooler fall days.
##Why Make This Recipe
Why let those precious pumpkin seeds from your Halloween carving go to waste when you can roast them to perfection with a sweet and spicy glaze? Not only are these seeds eco-conscious and economical, they make for a delectable, guilt-free snack loaded with nutrients like protein, healthy fats and fiber. Plus, their crunch adds a lovely textural element to your favorite fall dishes.
##How to Make Cinnamon Maple Roasted Pumpkin Seeds
###Ingredients:
– 2 cups raw pumpkin seeds
– 2 tbsp maple syrup
– 1 tbsp olive oil
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1/4 tsp ground nutmeg
– Optional: 1 tsp sugar for extra sweetness
###Directions
1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Rinse the pumpkin seeds in a colander to remove any remaining pumpkin pulp, then pat them dry with a towel.
3. In a bowl, combine the maple syrup, olive oil, ground cinnamon, salt, and ground nutmeg. Add in the pumpkin seeds and stir until they’re fully coated.
4. Spread the seeds onto the prepared baking sheet in a single layer. Bake for 20-25 minutes, or until golden brown, stirring halfway through.
5. Remove from the oven and let cool completely. For a little extra sweetness, sprinkle a bit of sugar over the still-warm seeds.
##How to Serve Cinnamon Maple Roasted Pumpkin Seeds
These Cinnamon Maple Roasted Pumpkin Seeds can be enjoyed on their own as a deliciously fragrant snack, or used as a crunchy garnish for fall salads and warm autumnal soups.
##How to Store Cinnamon Maple Roasted Pumpkin Seeds
Store your Cinnamon Maple Roasted Pumpkin Seeds in an airtight container at room temperature for up to 2 weeks.
##Tips to Make Cinnamon Maple Roasted Pumpkin Seeds
Taste check your pumpkin seeds once they’re out of the oven. If you prefer them a little sweeter, feel free to add a little extra sugar to suit your taste.
##Variations (if any)
Add some heat to your pumpkin seeds by incorporating a dash of cayenne pepper into the spice mix.
##FAQs
**Q: Can I use store-bought pumpkin seeds for this recipe?**
A: Yes, you can use store-bought pumpkin seeds, but ensure they are raw and unsalted for the best results.
**Q: What if I don’t have maple syrup, can I substitute with honey?**
A: Yes, honey can work as a substitute for maple syrup. However, keep in mind that honey has a robust flavor that will make your pumpkin seeds taste different.
**Q: Can I use a different type of oil other than olive oil?**
A: Yes, any neutral-tasting oil like canola, sunflower, or grapeseed can be used instead of olive oil.
Turn your leftover pumpkin seeds into a sweet and spicy snack that you’ll love munching on all autumn long!