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Maple Cinnamon Pumpkin Seeds

I have three little boys ages 4 and under. They have a very limited understanding of time. If we wait at a red light my preschooler often says "this is taking forever". Cookies that take 8 minutes to bake are checked on every minute or so by my eager taste testers. Ice cream churning for 20-30 minutes is watched over by eager eyes. The 45 minutes it takes our bread to bake and then 30 minutes for it to cool stretches their patience to its very limits. This is important work they are doing while they smell baking bread and watch ice cream churning, developing patience and an understanding of time is critical, especially when everything is high speed and on demand. Even so I enjoy finding a way to make a snack for them quickly and efficiently (you know, minimal dishes). These pumpkin seeds are a wonderful fit. Made on the stove top instead of in the oven or dehydrator I can have a batch ready in 5 minutes from start to finish. Eaten on their own as a crunchy healthy snack or used to top breads, puddings or other fall flavored treats these are a winner in my house.


Maple Cinnamon Pumpkin Seeds

1/2 cup pumpkin seeds

1/2 TBSP butter

1-2 tsp maple syrup

1 tsp ground cinnamon

1/4 tsp sea salt


Melt the butter in a saucepan over medium heat, add the pumpkin seeds, syrup and spices. Stir constantly until everything is well coated and fragrant (3-5 minutes, you can adjust the heat up a little as long as you are constantly stirring). Remove from heat and spread on parchment paper to cool. Once you can safely pick it up with your fingers, serve and enjoy.

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  • Response
    I didn’t know that we can use them in the recipe I have a maple tree in my house and I have never used it because I just didn’t know how to bake them, but now I know it’s too easy to do that and it’s a simple recipe.

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