Maple Roast Pumpkin Seeds

November 1, 2011


Whenever I make snacks for Kenya’s and Chloe’s classes I endeavor to come up with something different than the usual suspects. This doesn’t mean I have hours to cook up elaborate dishes for a huge group of kids. Far from it. Whatever I’m preparing needs to be simple, quick and healthy. Every time I make these Maple Roast Pumpkin Seeds I am reminded that they are one of my kids’ favorite treats, and that makes me extra happy since they are super easy to make and give my little ones a boost of vegetarian protein.

All you need to do is toss the pepitas (pumpkin seeds) with a touch of olive oil and maple syrup and pop them in the oven. In ten minutes you have a fall treat that’s as tasty as an afternoon snack as it is packed in a lunch box!


Maple Roast Pumpkin Seeds

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeServings: 1Author: Catherine McCordCook Time 25 minutes Total Time 25 minutes


  • 2 Cups Pumpkin Seeds (also known as pepitas)
  • 1 Tbsp olive oil
  • 2 Tbsp maple syrup


  • Preheat oven to 350 degrees.
  • Combine the pumpkin seeds, olive oil and maple syrup in a bowl and stir to coat.
  • Spread the seeds out on a baking sheet and cook for 10 minutes.
  • Stir the seeds and cook another 10-15 minutes or until golden and crispy (make sure to keep an eye on them in the last few minutes of cooking so they don’t burn).
  • Cool and serve.


Calories: 440kcal | Carbohydrates: 14g | Protein: 21g | Fat: 37g | Sodium: 5mg | Fiber: 4g | Sugar: 7g Did you make this recipe?Mention @Weelicious or tag #weelicious!

Leave a Reply

Your email address will not be published. Required fields are marked *