Pumpkin seeds, also known as pepitas, are a nutritious and tasty snack that are easy to make at home. In this article, we will explore two methods for roasting pumpkin seeds. So, grab your pumpkin and let’s get cooking!
1. How To Roast Pumpkin Seeds in Oven
Ingredients
- 1 cup raw pumpkin seeds
- 1 tbsp melted butter or oil (such as coconut oil)
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
Preheat your oven to 350°F (180°C).
Rinse the pumpkin seeds under running water and remove any pulp or strings. Then transfer the seeds to baking sheet and pat dry with another towel or paper towels
In a large bowl, mix together the melted butter or oil, granulated sugar, cinnamon, and salt. Next, add the pumpkin seeds into and stir to coat them evenly. You can instead granulated sugar and cinnamon with garlic powder, smoked paprika, black pepper powder
Spread the coated pumpkin seeds back onto the baking sheet in a single layer.
Roast for 12-15 minutes, stirring occasionally, until the seeds are golden brown and crispy.
Remove from the oven and let the seeds cool completely before serving. Enjoy such as a snack that’s healthy and satisfying
2. How To Roast Pumpkin Seeds in Air Fryer
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
Rinse the pumpkin seeds under running water and remove any pulp or strings. Then transfer the seeds to baking sheet and pat dry with another towel or paper towels
In a large bowl, add the pumpkin seeds, olive oil, garlic powder, smoked paprika, salt, and black pepper to the bowl and toss to coat the seeds evenly.
Preheat your air fryer to 300°F (150°C).
Spread the seasoned pumpkin seeds in a single layer in the air fryer basket.
Cook for 10-15 minutes, shaking the basket occasionally, until the seeds are golden brown and crispy.
Remove from the air fryer and let the seeds cool before serving. Enjoy such as a snack that’s healthy and satisfying
3. How to Eat Roasted Pumpkin Seeds
Roasted pumpkin seeds are delicious on their own, but they can also be used as toppings for salads, soups, or yogurt. Depending on your preference, you can eat them whole or shelled.
Whole Roasted Pumpkin Seeds (With Shells)
Eating pumpkin seeds with shells adds extra fiber and crunch. Simply pop them in your mouth and chew thoroughly. If the shells feel too tough, crack them open with your teeth and eat only the inner seed.
Roasted Shelled Pumpkin Seeds (Pepitas)
Pepitas are the tender, green seeds inside the shell. To eat them this way, crack open the roasted seeds and remove the inner kernel. You can also buy pre-shelled raw pumpkin seeds and roast them using the same methods described earlier.
4. How to Store Roasted Pumpkin Seeds
Proper storage ensures your roasted pumpkin seeds stay fresh and crispy.
Whole Roasted Pumpkin Seeds (With Shells)
- Store in an airtight container at room temperature for up to 1 week.
- For longer storage, keep them in the refrigerator for up to 1 month.
- To extend freshness, freeze them in a sealed bag for up to 3 months.
Roasted Shelled Pumpkin Seeds (Pepitas)
- Store in an airtight container at room temperature for up to 2 weeks.
- Refrigerate for up to 2 months to maintain freshness.
- Freeze in an airtight bag for up to 6 months.
Roasting pumpkin seeds is a great way to add flavor, texture, and nutrition to your meals and snacks. So the next time you have a fresh pumpkin, don’t throw away the seeds – instead, try one of these cooking methods and discover the delicious world of pumpkin seeds.