Go Back
+ servings
Cinnamon Roasted Pumpkin Seeds - 24 Carrot Kitchen
5 from 1 vote

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


  • 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


  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.