3 Scrumptious Pumpkin Seed Snack Recipes for this Fall
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Whether we’re in fall or not, the simple fact is that seeds are being called ‘powerhouses of nutrition’. Luckily, pumpkin seeds falls under that. Because I absolutely LURVE the little buggers, and so do my kids! And since we’re trying to get back on the healthy clean eating train after fallin off for summer, I’ve got 3 pumpkin seed snack recipes that will have you falling in love with pumpkin seeds too! (You know, in case you weren’t already for some weird reason.)
AND–what’s also awesome about these pumpkin seed snack recipes is that they’re portable! So you can pack them up to take with you while you’re doing things on the weekend, like say….all those fab fall things on your fall bucket list with the family!
Pumpkin Seed Protein Balls
I love these because they’re no bake, and the kiddos can make these so fast and easy! Of all the pumpkin seed snack recipes, I make these first because they’ve got high protein, a little carbs, and have the perfect balance to keep us feeling full. Plus they’re super yummy!
2 cups old fashioned oats
1/4 cup pumpkin puree (fresh or canned)
1/4 cup dried cranberries or raisins (the golden raisins are my kids’ fave!)
3/4 cup pumpkin seeds
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup raw honey
1/4 cup almond butter (or whatever nut/seed butter you use in your household)
1.Mix all ingredients in a large bowl really well.
2. Dampen your hands, then roll out 1″ balls onto parchment paper set on a baking sheet (or some other flat surface that will fit in the fridge)
3. Chill for 15-20 minutes
4. Put energy balls in sealed container, and store in fridge.
Salted Caramel Roasted Pumpkin Seeds
Number two of the pumpkin seed snack recipes is so great, because you can adjust the sweetness and sugar levels by making simple swaps. We try to cut down on sugars, and I like using coconut sugar where we can because they glycemic index on it is lower than regular sugar.
The kiddos can help make this, too, but I don’t recommend letting them place the pan in the oven. Depending on how many seeds you have, any tilt will cause seeds to spill, which can turn into burns if it happens over an open oven door. Yikes.
For Part 1:
3 TBSP coconut sugar (or mix 1 1/2 TBSP coco sugar with 1 1/2 TBSP stevia powder)
*note: If you dislike the taste of stevia, play with this ratio. I use it every day so it doesn’t bother me, but my husband doesn’t like it.
1/4 tsp ground cinnamon (ceylon)
1/4 tsp ground ginger
1/4 tsp ground nutmeg
2 cups raw pumpkin seeds
Coconut oil (the unrefined gives a great coconut essence to these!)
For Part 2:
1 TBSP ghee (or butter if you can have it)
2 TBSP coconut sugar (OR 1/2 TBSP powdered stevia + 1/2 TBSP coco sugar)
1/2 tsp finely ground salt
1.Preheat oven to 300 degrees F and line a pan with either parchment paper or a silmat.
2. Mix together coconut sugar/stevia, cinnamon, ginger, and nutmeg in a medium sized bowl until combined.
3. Rinse pumpkin seeds then pat dry with towel. Then pour seeds into bowl with dry ingredients.
4. Melt coconut oil and add on top of pumpkin seeds. Mix everything in the bowl till everything is coated.
5. Spread all the seeds onto the pan and bake 20-25 minutes.
1.Melt the ghee (or butter) in a skillet set to medium. Stir the sugar/stevia and salt into the ghee. Cook about 1 minute, then add all the pumpkin seeds to the skillet.
2. Turn heat to low and keep stirring while cooking an additional 1-2 minutes.
*Note: If using stevia, the sugars in part 2 won’t caramlize like if you’re just using straight sugar. It will instead make some clumps, but it’s still tasty in the finished product. 🙂
Grain-Free Pumpkin Seed Muffins
So even though these are generally eaten as breakfast around here, I always make them for snacks. Since I work from home I like to have healthy choices hanging around! And this one says fall in muffin-speak like nobody’s business! Plus it’s grain-free with protein!
1 cup of almond butter (or other seed/nut butter)
1/2 cup pumpkin puree (canned or fresh)
1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon (ceylon)
1 tsp ground nutmeg
1/4 tsp finely ground salt
1/3 cup maple syrup (the real stuff!)
1/2 cup raw pumpkin seeds
1.Preheat oven to 350 degrees F. Fill a regular muffin tin with paper cups (12.)
2. Put all ingredients except pumpkin seeds in a mixing bowl and combine.
3. Pour batter evenly into all 12 muffin paper cups.
4. Sprinkle several pumpkin seeds on top of each muffin batter.
5. Bake for 15-20 minutes.
6. Allow to cool completely before removing.
7. These can be stored in a zipper bag or an air-tight container up to a week!
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