Honey Cinnamon Roasted Pumpkin Seeds

October 31, 2016Living Freely Gluten Free

Honey Cinnamon Roasted Pumpkin Seeds

One of the best parts about fall is the carving of pumpkins. Pumpkins are so incredibly healthy and delicious. The seeds are full of excellent nutrients and naturally gluten and dairy free.  Nothing tops off a fun fall day of carving like enjoying the pumpkin seeds that evening as a snack.

Sitting in front of the fireplace, watching It’s a Great Pumpkin, Charlie Brown and snacking on these seeds will quickly become a family tradition. The seeds taste like candy but are a true, healthy snack.


3 Cups Pumpkin Seeds washed

¼ Cup Coconut Oil

1 tsp. Cinnamon

¼ tsp. Pumpkin Pie Spice

1 TBSP. Coconut Sugar

3 TBSP. Honey


Preheat the oven to 350 degrees. Melt the coconut oil and honey together. Pour the pumpkin seeds into a bowl. Pour the coconut oil and honey mixture on top and stir well. Add the spices and coconut sugar, then stir until all of the seeds are coated. Bake for 30 minutes. Once the seeds are cooled, you will likely have to break the seeds apart. Enjoy!

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