Maple Glazed Pumpkin Seed Clusters
Serves: 8 (1/4 cup) servings
  • 1 cup raw shelled pumpkin seeds
  • 1 teaspoon melted coconut oil
  • ½ teaspoon vanilla
  • 2 tablespoons pure maple syrup
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon kosher salt
  1. Preheat oven to 350 degrees F.
  2. In a small bowl combine the spices and salt and set aside. In another medium bowl combine the maple syrup and the vanilla and set aside.
  3. Place the pumpkin seeds on a parchment lined baking sheet, toss with the melted coconut oil, and spread them out as evenly as possible. Roast for 10 minutes on the bottom rack of the oven until almost dry and just starting to turn light brown.
  4. Transfer the hot from the oven seeds into the medium bowl with the syrup and vanilla. (You can use the parchment paper as a sling to do this.) Stir to evenly coat all the seeds with the syrup and vanilla. (The seeds will sizzle when you do this – that’s o.k.)
  5. Sprinkle in the spice mixture and stir again to combine and evenly coat all the seeds with the spice mixture.
  6. Put the coated pumpkin seeds back on the parchment lined baking sheet and press them into one even layer with the back of a spatula. Return them to the oven to roast for another 10 minutes.
  7. Cool for 15 minutes before breaking apart into bite size clusters.
Note: The seeds will seem a little soft and sticky when you pull them out of the oven but will harden as they cool.
Nutrition Information
Serving size: ¼ cup, Calories: 112, Fat: 8g, Saturated fat: 2g, Unsaturated fat: 6g, Trans fat: 0g, Carbohydrates: 5g, Sugar: 4g, Sodium: 75mg, Fiber: 1g, Protein: 5g, Cholesterol: 0mg
Recipe by Queen of My Kitchen at