Salty, Sweet and Spicy Roasted Pumpkin Seeds

Salty, Sweet and Spicy Roasted Pumpkin Seeds

Every pumpkin that’s roasted or pulped holds a store of glorious little goodies inside that most people throw away. But you won’t be doing that again, after you’ve tried these. And it’s a super fast number. It’s crazy healthy and my kids munch on them like crisps.  A flavour for everyone, a salty one, a spicy one and a sweet version.


Fibre rich and protein high there are bags of magnesium, manganese, zinc and selenium in them, they’re a nutrient powerhouse not to be missed. With added extra from still having the outside shall on, unlike bought pumpkin seeds, lots of extra minerals are added in to these.

I like a spicy kick, the kids have a salty one and there’s a sweet one for putting on pancakes. Such versatile beauties, keep a jar of these at hand all the time to pop on soup, in salads, with everything. These are an autumn winner.


  • 1 Pumpkin’s worth of seeds

For all recipes:

Pull the orange meshy stuff away from the seeds and leave to soak in cold water for 5 minutes. Remove and lay on a clean tea towel or kitchen roll and pat to dry well.



  • 2 tbsp Olive oil
  • 1 tsp Sea Salt

Toss the seeds in a small bowl with the oil and salt and lay on a lined baking tray. Roast in oven at 170 for 10-15 minutes, until golden brown and smelling amazing – being careful to watch at the end as they can suddenly turn.



  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp cayenne pepper

As above.



  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • pinch sea salt

Mix well in a small bowl and coat the seeds thoroughly. In a small, lined baking tray, keep the seeds and liquid together and roast in the oven at 170 for 7-10 minutes, careful not to let the sticky liquid burn. Remove from oven and leave to cool before breaking up into crunchy pieces.



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