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Spicy Roasted Pumpkin Seeds Recipe



30 minutes


16 hours 40 minutes




Gluten-Free, Paleo, Snacks, Vegan


Gluten-Free, Ketogenic, Low-Carb, Paleo, Vegan, Vegetarian


1½ cups raw, fresh pumpkin seeds ½ teaspoon salt, plus additional for soaking 2 tablespoons avocado oil ½ teaspoon chili powder ½ teaspoon paprika ½ teaspoon cayenne pepper ¼ teaspoon cumin


1.Remove seeds from pumpkin and wash off leftover flesh. 2.Soak pumpkin seeds in warm water with salt for 8 hours at room temperature. 3.Remove the pumpkin seeds from water and let dry on a baking sheet at room temperature for 8 hours. 4.Preheat oven to 300 degrees Fahrenheit. 5.Combine all the ingredients in a bowl and toss to combine. 6.Spread the seasoned seeds on a baking sheet, bake for 30 minutes or until golden brown, tossing every 10 minutes. 7.If needed, increase the temperature to 400 for additional time until browned. Watch carefully for burning.
Have you ever tried making a homemade pumpkin seeds recipe? Not only do they taste great, but pumpkin seeds are used for hundreds of years for his or her anti-parasitic effects. Plus, they’re an upscale source of fiber, vitamins, and minerals. You can eat pumpkin seeds raw, but many of us enjoy pumpkin seeds roasted and crunchy even more. This pumpkin seeds recipe comes with even more health-boosting ingredients like cayenne pepper, which some research shows may assist you to burn more calories while decreasing your appetite. What else is in my roasted pumpkin seeds seasoning? Other flavorful and healthy powerhouses like flavorer and paprika. So how does one eat roasted pumpkin seeds? you’ll eat them by themselves or add them to healthy recipes as a topping. for instance, they create an ideal crunchy addition to a salad. is that the simplest pumpkin seed recipe? It just could also be. provides it an attempt to find out!

Why Soak Pumpkin Seeds (and Alternatives)

Seeds, nuts and beans all naturally contain anti-nutrients, which maymake them difficult to digest and make it harder to soak up their nutrients. Pumpkin seeds, for instance, contain an anti-nutrient and enzyme inhibitor called phytic acid. Phytic acid is specifically known for decreasing the absorption of important nutrients like iron, zinc, magnesium and calcium. Why do healthy foods contain these anti-nutrients? These anti-nutrients help to guard plants from predators, and that they also prevent premature sprouting. So while these compounds could also be good for the plants themselves, they’re not the simplest for the people that eat them. The good news is there’s how to scale back these anti-nutrients and make oven roasted pumpkin seeds even healthier. How? By soaking the seeds before roasting them. Soaking and sprouting seeds help to form them easier on the gastrointestinal system and increase nutrient availability. If you’d like, you’ll sprout your pumpkin seeds before roasting also. Some people prefer to boil raw pumpkin seeds in salty water instead ofawait the seeds to soak for eight hours. additionally to soaking and sprouting, boiling is differently to scale back or deactivate anti-nutrients like phytic acid.

Roasted Pumpkin Seeds Nutrition Facts

Are toasted pumpkin seeds good for you? As you’re about to see, roasted pumpkin seeds nutrition is impressive, with numerous essential vitamins and minerals in every single bite! A quarter cup (around 35 grams) of these spicy roasted pumpkin seeds contains about:
  • 113 calories
  • 3.1 grams protein
  • 7.8 grams fat
  • 8.9 grams carbohydrate
  • 3.1 grams fiber
  • 0 grams sugar
  • 198.9 milligrams sodium
  • 1.6 milligrams zinc (15 percent DV)
  • 0.1 milligrams copper (11 percent DV)
  • 42 milligrams magnesium (10 percent DV)
  • 0.1 milligrams manganese (4 percent DV)
  • 0.5 milligrams iron (2.8 percent DV)
  • 14.7 milligrams phosphorus (1.2 percent DV)
  • 10.8 milligrams calcium (1 percent DV)

How to Make Roasted Pumpkin Seeds


There are variations for how to roast pumpkin seeds with different times and temperatures, but I would not leave out the step of soaking, or at least boiling, the seeds before roasting to really get the most (nutritionally speaking) out of any pumpkin seeds recipe. Once you have a pumpkin on hand, the first step is removing the seeds from the inside of the pumpkin. Once you cut the pumpkin in half or around the stem (if you’re making a jack-o’-lantern), pull the clumps of seeds out. Some seeds will be attached to the inner flesh of the pumpkin, so you’ll have to wash off any leftover flesh that you can’t easily pick off with your fingers. No harm if you leave some on though … Next, you’ll place the pumpkin seeds in salty warm water (I recommend using filtered water rather than tap water). Make sure the seeds are completely submerged. Now, let them sit and soak at room temperature for the next 8 hours, or overnight. After soaking, drain the seeds and rinse them in a colander before putting them on a baking sheet to dry out for at least eight hours. Another option is to use a dehydrator or blot them with paper towels until dry. While the oven is preheating, simply combine the roasted pumpkin seeds seasoning ingredients with the pumpkin seeds and avocado oil. Toss well and spread the seeds out on a baking sheet and cook them until they are lightly browned. Watch the seeds carefully toward the end of the cooking time as an extra minute or two can easily turn the seeds from a nice golden brown to overdone. Enjoy your roasted pumpkin seeds by themselves as a snack or throw some into your next salad. They’re also a great crunchy topping for a homemade pumpkin pie cheesecake.

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