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Cinnamon Roasted Pumpkin Seeds - 24 Carrot Kitchen
5 from 1 vote
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Cinnamon Roasted Pumpkin Seeds

An easy, tasty snack using raw pumpkin seeds.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 14 1/2 cup
Calories 58 kcal
Author Christine Galvani

Ingredients

  • Peheat oven to 300 degrees F.
  • cups One and one half of raw pumpkins seeds
  • 2 tablespoons coconut oil
  • 1 teaspoon ground cinnamon
  • 1-2 tablespoons coconut palm sugar
  • 1/4 teaspoon salt

Instructions

  1. In a medium-sized bowl, place pumpkins seeds, cinnamon and coconut oil. Toss together until well blended.
  2. Spread pumpkin seeds in a single layer on a baking sheet.
  3. Bake in the oven until pumpkin seeds are lightly toasted, about 40 minutes.
  4. Remove pumpkin seeds from oven and place in a medium-sized bowl. Pour sugar over the pumpkin seeds and toss to mix. Set aside to cool
  5. Store in an airtight container for up to a week.
Nutrition Facts
Cinnamon Roasted Pumpkin Seeds
Amount Per Serving
Calories 58 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Sodium 43mg2%
Potassium 55mg2%
Carbohydrates 1g0%
Protein 2g4%
Vitamin C 0.2mg0%
Calcium 5mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.