Mexican-Spiced Pumpkin Seeds

Mexican-Spiced Pumpkin Seeds

2
K 1

"Mexican-spiced pumpkin seeds provide a nice alternative to the sweet/salty standard. Optional: Soak pumpkin seeds overnight in salt water."

Ingredients 35 m {{adjustedServings}} servings 189 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
  2. Spread pumpkin seeds onto the prepared baking sheet; sprinkle with salt, cumin, chili powder, cayenne pepper, and oregano; toss to coat evenly.
  3. Bake seeds in the preheated oven for 5 minutes; stir seeds. Return to oven and bake until seeds are toasted, about 15 more minutes.
Tips & Tricks
Buffalo Cauliflower

Baked cauliflower florets in a spicy pepper sauce.

How to Make Tomato Basil Crostini

This easy appetizer captures the freshest flavors of summer.

Footnotes

  • Cook's Notes:
  • I don't measure the spices - I sprinkle them on and eyeball it. Using more spices (especially the pepper and chili powder) will make your seeds have more of a kick; using fewer spices will make the flavor more of a hint. It's up to you.
  • You don't need to spray the seeds with cooking spray. The spray at the bottom of the pan is plenty. Since I presoak my seeds, they are wet when I put them on the sheet and the spices stick without the help of extra calories like butter or oil.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 2

  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Sabrina Smith Rangel
11/2/2014

Okay so I changed it up a little. I used butter instead of cooking spray and added Worcestire. Also I didn't measure the spices and cooked them much longer (40min) at 300 bc another recipe I was making simultaneously called for the lower temp. Still the flavor was phenomenal. The kids didn't care for it but I love it.

Arizona Desert Flower
10/28/2014

Near perfect! A bit heavy on the cumin and they were too spicy for the kids due to the cayenne. I ended up mixing them with a sweet cinnamon pumpkin recipe from this site and the result was phenomenal! Sweet, spicy, salty....perfect!