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Snack recipe · from the recipe book

Maple-Smoked Paprika Roasted Pepitas

Crunchy toasted pumpkin seeds with a sweet maple glaze, smoky paprika and a warm hint of cinnamon.

Maple-Smoked Paprika Roasted Pepitas

Ingredients

  • 1⅓ cups180 gPumpkin seeds (pepitas)
  • 1½ tbsp30 gMaple syrup
  • 1½ tsp7 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ½ tsp1.5 gGround cinnamon
  • ¼ tsp1.5 gSalt

Steps

  1. Heat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment.
  2. In a bowl, stir together the maple syrup, olive oil, paprika, cinnamon and salt.
  3. Add the pumpkin seeds and toss until evenly coated.
  4. Spread the seeds in a single layer on the baking sheet.
  5. Bake 15 to 18 minutes, stirring halfway, until golden, fragrant and the glaze looks dry.
  6. Cool on the sheet for 10 minutes; they crisp as they cool. Break up any clusters and store airtight.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 19, 2026.

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