This recipe for Maple Glazed Pumpkin Seed Clusters comes with a warning – you will NOT be able to stop eating these! The combination of salty, maple sweetness is seriously addictive. Fortunately these delicious little clusters are a healthy treat, as they contain no refined sugar and are roasted in coconut oil instead of the overly processed oils that are typically used for roasting nuts and seeds. In addition, pumpkin seeds are one of the best plant sources of zinc, a mineral that is important for optimum immune function. Maple Glazed Pumpkin Seed Clusters are super simple to make – just a couple of minutes of prep and 20 minutes in the oven.
Toss the pumpkin seeds with melted coconut oil, spread them out on a parchment lined baking sheet, and roast for 10 minutes or until they are just starting to brown.
This is what they should look like this when you pull them out of the oven – just a few seeds a tiny bit brown.
Transfer the hot from the oven seeds into a small bowl. (You can use the parchment paper as a sling to do this but don’t throw it away – put it back on the pan.) Now pour the maple syrup and vanilla in the bowl and stir to evenly coat all the seeds. Pour the spice mixture on top and stir again thoroughly. Put the maple/spice coated seeds back on the parchment lined baking sheet and press them together into one single layer with the back of a spatula. Return them to the oven for another 10 minutes.
When they’re finished baking they’ll be in one big piece.
Let them cool for at least 15 minutes and then break them apart into bite size pieces.
Place Maple Glazed Pumpkin Seed Clusters on a cocktail bar and watch them disappear. Use them as a garnish for pumpkin soup or pumpkin pie.
Great on salads, ice cream, and mixed into breakfast cereal. Delicious in yogurt too.
You’ll find a multitude of uses for Maple Glazed Pumpkin Seed Clusters. They’re a fantastic fall treat to have on hand.
- 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
- Preheat oven to 350 degrees F.
- 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.
- 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.
- 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.)
- Sprinkle in the spice mixture and stir again to combine and evenly coat all the seeds with the spice mixture.
- 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.
- Cool for 15 minutes before breaking apart into bite size clusters.
LIKE THIS RECIPE? PIN IT FOR LATER!