Sweet and Spiced Cinnamon Toasted Pepitas
All the pumpkins this season have me craving all the different kinds of pumpkin seed creations. These toasted sweet-and-savory pepitas (green, shelled pumpkin seeds) are so versatile — perfect as a grab-and-go snack, sprinkled on a salad or soup, added to a party cheeseboard, mixed into yogurt for breakfast, or used as a topping for a sweet treat like a muffin, crumble, or cookie.
They’re absolutely perfect for the season and super easy to make. In the past, I’ve toasted them in the oven, but this version comes together right in a cast-iron skillet (or any skillet you prefer). Pumpkin seeds are rich in protein, magnesium, and zinc.
Store in an airtight jar for up to 3–4 weeks. 💣
Makes 2 cups/ Preparation Time 5 minutes/ cook time 10-12 minutes/ Total time 17 minutes
Gather
2 cups pepitas (260 g)
2 tbsp melted butter, coconut oil, or Melt (28 g)
3 tbsp coconut sugar (39 g)
1/8 tsp salt
1/4 tsp nutmeg
1/4 tsp ginger powder
1 1/2 tsp cinnamon
3 teaspoons Madras or other curry powder
Pinch of cayenne (optional)
Make
Combine all ingredients in a bowl and mix well. Transfer to a large cast-iron skillet and place over medium heat.
Cook for 10–12 minutes, stirring constantly, until the pepitas are golden brown, caramelized, and just beginning to blister. Be careful not to let them burn.
Remove from the heat and transfer the pepitas to a bowl to cool completely.
