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Mexican-Spiced Pumpkin Seeds

Mexican-Spiced Pumpkin Seeds

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
K

K

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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