Print

Crispy Cinnamon Sugar Pumpkin Seed Trail Mix

crispy cinnamon sugar pumpkin seed trail mix - featured image

A quick, easy, and addictive snack made from raw pumpkin seeds coated in butter, sugar, and cinnamon. This recipe uses a pan-toasting and baking method to ensure every seed is golden, crunchy, and perfectly coated.

Ingredients

Scale
  • 2 cups raw pumpkin seeds (pepitas)
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. Heat a large skillet over medium-low heat. Add raw pumpkin seeds in a single layer and toast for 3-4 minutes, stirring frequently, until warm and fragrant. Remove from heat.
  3. In the same skillet or a small saucepan, melt the butter over low heat.
  4. Stir the vanilla extract into the melted butter, then add the toasted pumpkin seeds. Toss to coat evenly.
  5. In a small bowl, whisk together the sugar, cinnamon, and salt.
  6. Gradually sprinkle the sugar mixture over the butter-coated seeds while stirring constantly to ensure even coating and prevent clumps.
  7. Spread the coated seeds onto the prepared baking sheet in a single layer, breaking up any clumps.
  8. Bake for 10-12 minutes, stirring halfway through, until the seeds are deep golden brown.
  9. Remove from oven and let cool completely on the pan for 20-30 minutes until the sugar hardens into a crispy shell.
  10. Transfer to an airtight container once completely cool.

Notes

Ensure seeds are completely dry before starting. Use fresh cinnamon for best flavor. Do not skip the cooling step, as the seeds will remain chewy if eaten warm. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

Keywords: pumpkin seeds, pepitas, cinnamon sugar, trail mix, healthy snack, vegan option, gluten-free, quick snack, homemade trail mix