31 October 2013

Ginger & Cinnamon Roasted Pumpkin Seeds

Ginger & Cinnamon Roasted Pumpkin Seeds // 76sunflowers

I've mastered it.
After some trial and errors involving maple sugar and too high temperatures on the oven I have found the perfect mix of spices and crunch to roast your leftover pumpkin seeds.


seeds from a medium pumpkin - washed and dried.
a glug of olive oil
1 tsp of ground cinnamon
1 tsp of ground ginger
dessert spoon of sugar

In a large bowl mix all of the above.
Pre heat the oven to 150c.
Spread the seeds out on a sheet of baking paper on a baking tray.
Roast for 30 minutes.
Give the seeds and jiggle.
Roast for a further 10 minutes.

I challenge you to make them last!
x x x


  1. I love pumpkin seeds and these look really delicious. I am such a snacker and love to pick at things, so these would definitely be a better alternative than crisps and biscuits. Thanks for sharing.

  2. i tried to roast pumpkin seeds a few weeks ago but they went wrong!!! yours look lovely and i like the flavours you have added x

  3. They sound good... Will def. be making them next time!!!

  4. I am going to try your recipe. Usually do them with a bit of salt, but love the spice combination you've used. Did you know if you put the seeds and mush in a bowl of water, the seeds float up and are easier to seperate.

  5. Ooooohhhh! The perfect alternative to my salty ones :-) Thanks! With seeds from three HUGE pumpkins to use we could do with some variety...

  6. AnnieMammasaurus7 November 2013 at 16:08

    These look fab! I've never roasted them before x


I appreciate all comments, thank you! x x

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