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Maple Syrup and Sea Salt Pumpkin Seeds

Yields1 ServingPrep Time20 minsCook Time25 minsTotal Time45 mins

What is it about sweet and salty? These Maple Syrup and Sea Salt Pumpkin Seeds are the perfect combo. The maple syrup provides just a hint of sweetness against the bite of the sea salt.

Let's start with how to clean pumpkin seeds:

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 1 cup raw pumpkin seeds
 1 tablespoon maple syrup
 ½ teaspoon brown sugar
 ½ teaspoon sea salt

The first thing you need to do is clean the pumpkin seeds. Separate the seeds from the stringy pumpkin guts. Transfer them to a bowl of water. The seeds float, and the guts sink. So just clean them in the water.

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I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.

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Now mix 1 cup of raw pumpkin seeds with 1 tablespoon of maple syrup, 1/2 teaspoon of brown sugar, 1/2 teaspoon of sea salt. How tasty does this maple syrup and sea salt seasoning look?!

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Line a large baking sheet with parchment paper, spreading the seeds out into a single layer.


Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!


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Nutrition Facts

Servings 1