Roasted Pumpkin Seeds
Fresh Roasted Pumpkin Seeds

Ahhh Autumn, the time for beautiful colors, family, friends, and delicious food! Roasted pumpkin seeds being in the top 5 for sure. Once you’ve scooped all the seeds out of your jack-o-lantern and washed off the excess pumpkin guts, making roasted pumpkin seeds is a breeze!

Vegan roasted pumpkin seeds are easy – just don’t use butter! There’s really no reason for these not to be vegan.

The best part is that you can spice them up any way you want, or go with the classic salted flavor. So get a group of your favorite people together and carve some pumpkins! That way you have enough seeds to make a smorgasbord of flavors!

Here are some of our favorites. Please comment and let us know yours!

Autumn Pumpkins and Leaves

Serves approximately 3 people

Classic Salted Baked Pumpkin Seeds

Ingredients:

  • 2 Cups Pumpkin Seeds, raw
  • 1 Tbsp. Salt
  • 1 tsp. Olive Oil

Spicy Roasted Pumpkin Seeds

Ingredients:

  • 2 Cups Pumpkin Seeds, raw
  • 1 Tbsp. Salt
  • 2 tsp. Ground Cayenne Pepper
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Chili Powder
  • 1/2 tsp. Black Pepper
  • 1 tsp. Olive Oil

Sweet & Salty Toasted Pumpkin Seeds

Ingredients:

  • 2 Cups Pumpkin Seeds, raw
  • 1 Tbsp. Brown Sugar
  • 2 tsp. Cinnamon
  • 1 tsp. Salt
  • 1 tsp. Coconut Oil
  • 1/2 tsp. Vanilla Extract

Directions (For all Recipes):

  1. Preheat the oven to 325°F.
  2. Wash your pumpkin seeds and pat them dry.
  3. In a large bowl, combine pumpkin seeds, spices, and oil until the seeds are coated evenly.
  4. Spread the seeds evenly on a baking tray in a single layer.
  5. Bake for approximately 25 minutes, or until golden brown.
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