Type what you have

Ingredients

• ✓ pumpkin seed
• whole wheat flour
• all-purpose flour
• cinnamon
• baking powder
• salt
• milk
• pumpkin puree
• vegetable oil
• egg
• white sugar
• vegetable oil

Instructions

1. 1 Heat a skillet over medium-low heat. Cook and stir pumpkin seeds in the hot skillet until toasted, about 5 minutes.
2. 2 Mix toasted pumpkin seeds, whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt together in a bowl using a whisk. Beat milk, pumpkin puree, 1/2 cup vegetable oil, egg, and sugar together in a separate bowl using a whisk until smooth; mix into flour mixture until batter is smooth.
3. 3 Heat 1 teaspoon vegetable oil in a non-stick pan over medium heat. Drop batter by large spoonfuls into the pan and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 2 minutes. Repeat with remaining batter.

By Michelle Foo

Ingredients

• ✓ pumpkin seed
• oatmeal
• whey protein powder
• blueberry
• raisin
• skim milk

Instructions

1. 1 Combine oatmeal and protein powder in a microwave-safe bowl. Stir in blueberries, pumpkin seeds, and raisins; add milk. Microwave for about 1 minute. Stir before serving.

By bellafitness

Ingredients

• ✓ pumpkin seed
• millet
• almond
• coconut
• flax seed
• almond milk
• medjool date
• cinnamon
• nutmeg

Instructions

1. 1 Pulse millet in a blender or food processor until it resembles coarse ground coffee. Set aside.
2. 2 Heat a nonstick saucepan over medium-high heat. Add almonds and toast until golden brown, stirring occasionally, about 2 minutes. Add pepitas and continue to stir and toast until golden brown, about 3 minutes. Stir in coconut and flax seeds and toast until golden, about 5 minutes more. Pour mixture into a bowl and set aside.
3. 3 Pour ground millet into the same pan. Toast until fragrant, about 3 minutes. Pour in 1 1/2 cups almond milk, stirring to ensure there are no lumps. Bring to a boil; add dates. Reduce heat to medium and simmer, stirring occasionally.
4. 4 Add 2 tablespoons of the toasted seed mixture to the porridge. Sprinkle in cinnamon and nutmeg. Stir well. Continue simmering until thickened, 6 to 10 minutes.
5. 5 Pour porridge into two bowls. Divide remaining seed mixture and 1/2 cup almond milk between bowls and serve.

By Buckwheat Queen

Ingredients

• ✓ pumpkin seed
• brown sugar
• maple syrup
• vegetable oil
• salt
• rolled oat
• almond
• coconut
• currant

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner.
2. 2 Combine brown sugar, maple syrup, oil, and salt in a bowl. Add oats, almonds, pumpkin seeds, and coconut. Mix well until all ingredients are evenly coated.
3. 3 Pour mixture onto the prepared baking sheet and distribute in an even layer.
4. 4 Bake in the preheated oven, lightly stirring every 10 to 15 minutes with the tines of a fork, until evenly toasted and golden brown, about 1 hour.
5. 5 Remove from the oven. Transfer hot granola into a large bowl and mix in currants. Let cool to room temperature, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ pumpkin seed
• peanut butter
• maple syrup
• flaxseed meal
• vanilla extract
• cinnamon
• rolled oat
• coconut
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 1 large or 2 smaller baking sheets with parchment paper.
2. 2 Mix peanut butter, maple syrup, flaxseed meal, vanilla extract, and cinnamon together in a large bowl. Add oats and coconut and mix until completely combined. Transfer mixture to the prepared baking sheets.
3. 3 Bake in the preheated oven until toasted and fragrant, about 10 minutes. Add pumpkin seeds and stir the granola. Continue baking until evenly browned and dry to the touch, about 9 minutes more.
4. 4 Let granola cool slightly. Add raisins. Store granola in an airtight container.

By Vlad Didenko

Ingredients

• ✓ pumpkin seed
• all-purpose flour
• baking powder
• baking soda
• sugar
• butter
• egg
• flax granola
• raisin
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix together flour, baking powder, and baking soda in a bowl; set aside.
3. 3 Combine sugar and butter in a large bowl; beat with an electric mixer until mixture has the consistency of a smooth paste. Add eggs and beat until smooth and creamy. Add granola, raisins, and walnuts and beat with the mixer until smooth with a slightly grainy texture. Stir in flour mixture until a dough forms. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheet.
4. 4 Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By Cheerios

Ingredients

• ✓ pumpkin seed
• old-fashioned oat
• almond
• coconut
• sunflower seed
• pecan
• salt
• butter
• honey
• vanilla extract
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, and salt, together in a large bowl.
3. 3 Stir butter and honey together in a small saucepan over low heat until the butter is fully melted.
4. 4 Stir vanilla extract into the melted butter.
5. 5 Pour butter mixture over oats mixture; stir until evenly coated.
6. 6 Spread the mixture onto 2 large baking sheets into single, even layers.
7. 7 Bake in preheated oven 10 minutes. Remove from oven and gently turn the granola. Continue baking until golden brown, about 10 minutes more.
8. 8 Set granola aside to cool to room temperature; transfer to a large bowl.
9. 9 Gently fold cranberries into the granola.

By glenvicki

Ingredients

• ✓ pumpkin seed
• water
• steel cut oat
• flaxseed meal
• chia seed
• goji berry
• raisin
• cranberry
• brown sugar
• cinnamon

Instructions

1. 1 Bring water to a boil in a large pot. Add oats, flaxseed meal, and chia seeds, whisking well after each addition to prevent clumps. Add goji berries, raisins, cranberries, brown sugar, pumpkin seeds, and cinnamon. Reduce heat and simmer, stirring occasionally, until oatmeal reaches desired consistency, 40 to 45 minutes.

By Heidirs

Ingredients

• ✓ pumpkin seed
• oatmeal
• sunflower seed
• sesame seed
• flax seed
• wheat germ
• cherry
• salt
• cinnamon
• applesauce
• maple syrup
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Line 2 baking sheets with parchment paper.
3. 3 Combine oatmeal, sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, wheat germ, chopped dried cherries, salt, and cinnamon in a large bowl.
4. 4 Mix applesauce, maple syrup, and vanilla in a separate bowl.
5. 5 Pour applesauce mixture over the oatmeal mixture; mix until evenly coated.
6. 6 Spread the mixture onto the prepared baking sheets; smooth into a single thin layer.
7. 7 Bake in preheated oven 20 minutes, stir gently to turn, and continue cooking until crisp and golden brown, another 15 to 20 minutes.

By cait713

Ingredients

• ✓ pumpkin seed
• rolled oat
• pumpkin puree
• maple syrup
• coconut
• butter
• pumpkin pie spice
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix pumpkin seeds, oats, pumpkin puree, maple-flavored syrup, coconut, butter, pumpkin pie spice, cinnamon, and salt together in a bowl until well combined. Spread mixture evenly over the prepared baking sheet.
3. 3 Bake in the preheated oven, stirring every 15 minutes, until desired crispness is reached, 30 to 45 minutes.

By Yoly

Ingredients

• ✓ pumpkin seed
• rolled oat
• almond
• coconut
• cashew
• hazelnut
• sunflower seed
• maple syrup
• safflower oil
• kosher salt
• cranberry
• hibiscus petal

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour oats, almonds, coconut, cashews, hazelnuts, sunflower seeds, and pumpkin seeds onto a rimmed baking sheet. Add maple syrup, oil, and salt; toss together until evenly coated.
3. 3 Bake in the preheated oven, tossing once, until golden and crisp, 25 to 30 minutes. Add cranberries and hibiscus petals and toss with a spoon to combine. Let cool.

By Twinmadre99

Ingredients

• ✓ pumpkin seed
• walnut
• raisin
• vanilla extract
• canola oil
• applesauce
• molasses
• egg
• plain yogurt
• pumpkin puree
• brown sugar
• nutmeg
• clove
• ginger
• cinnamon
• salt
• baking soda
• baking powder
• rolled oat
• flax seed meal
• whole wheat flour
• all-purpose flour

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
3. 3 In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
4. 4 Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

By Ash

Ingredients

• ✓ pumpkin seed
• pumpkin puree
• white sugar
• applesauce
• safflower oil
• egg
• all-purpose flour
• baking soda
• cinnamon
• nutmeg
• pumpkin pie spice
• salt
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease or line 3 muffin pans.
2. 2 Mix pumpkin, sugar, applesauce, oil, and eggs together in a bowl until well blended; fold in pumpkin seeds. Mix flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, salt, and baking powder together in a separate bowl. Stir flour mixture into pumpkin mixture until just combined; pour batter among prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

By Erika

Ingredients

• ✓ pumpkin seed
• sugar
• vanilla extract
• egg
• plain greek yogurt
• olive oil
• maple syrup
• raisin
• carrot
• salt
• baking soda
• nutmeg
• ginger
• cinnamon
• baking powder
• whey protein powder
• whole wheat flour

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line two 4-cup jumbo muffin tins with paper liners.
2. 2 Whisk flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt together in a large bowl; gently stir in carrots and raisins.
3. 3 Whisk maple syrup and olive oil together in a medium bowl; beat in yogurt, eggs, and vanilla extract. Stir maple syrup mixture into flour mixture until just combined; batter will be a bit lumpy.
4. 4 Divide batter among the prepared muffin cups; sprinkle tops with pumpkin seeds and raw sugar.
5. 5 Bake in the preheated oven until golden and a toothpick inserted into center of largest muffin comes out clean, about 15 minutes. Cool on a wire rack before serving, about 10 minutes.

By Love to Cook

Ingredients

• ✓ pumpkin seed
• maple syrup
• confectioners sugar
• egg
• buttermilk
• maple syrup
• vegetable oil
• pumpkin puree
• brown sugar
• clove
• salt
• allspice
• nutmeg
• ginger
• cinnamon
• baking powder
• all-purpose flour
• vegetable oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
2. 2 Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
3. 3 Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
4. 4 Scoop about 1/4 cup batter into each well of the prepared doughnut pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a doughnut comes out clean, 9 to 13 minutes. Cool completely in the pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to a wire rack.
6. 6 Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
7. 7 Press doughnuts face down into glaze to cover the top completely. Place doughnuts on a wire rack until glaze begins to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.

By sweetlab

Ingredients

• ✓ pumpkin seed
• milk
• cream cheese
• confectioners' sugar
• butter
• vegetable oil
• egg
• all-purpose flour
• allspice
• ginger
• vanilla extract
• salt
• butter
• heavy cream
• pumpkin puree
• water
• white sugar
• active dry yeast
• cinnamon
• white sugar
• brown sugar

Instructions

1. 1 Combine brown sugar, ¼ cup white sugar, and cinnamon together in a small bowl; set aside.
2. 2 Dissolve yeast and ½ teaspoon white sugar in warm water in the bowl of a stand mixer. Whisk together; let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
3. 3 Stir pumpkin purée, heavy cream, remaining ¼ cup white sugar, ¼ cup melted butter, salt, ½ teaspoon vanilla, ginger, and allspice into yeast mixer in the bowl of the stand mixer. Add 2 cups flour and egg; fit mixer with dough hook attachment and mix until combined, about 2 minutes.
4. 4 Add remaining 2 ¼ cups flour; mix on low until dough is slightly sticky, smooth, and elastic, 6 to 7 minutes, adding more flour if mixture is too sticky.
5. 5 Remove dough from hook; shape into a ball. Lightly coat the stand mixer bowl with vegetable oil, return dough to the bowl, turning to coat with oil. Cover bowl with aluminum foil; set aside to rise in a warm place until doubled in volume, about 1 ½ hours.
6. 6 Generously butter a 13x9-inch baking dish.
7. 7 Turn dough out onto a well-floured surface. Flatten into a rectangular shape about 1-inch thick using your hands. Generously sprinkle both sides of dough with flour; roll out to about a 20x12-inch rectangle. Pour 5 tablespoons melted butter over top; evenly brush over surface, leaving 2 inches along one wide edge unbuttered. Sprinkle brown sugar mixture over dough; moisten unbuttered edge with water. Roll dough tightly into a log, starting at the buttered wide edge; press firmly along moistened wide edge to seal.
8. 8 Trim and discard uneven ends from the roll. Slice rolled dough into 16 equally-sized pinwheels; place pinwheels, cut-sides up, in the prepared baking dish. Cover with plastic wrap; set aside to rise in a warm place until doubled in volume, 45 to 60 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Bake in the preheated oven until golden brown, about 30 minutes; set aside to cool slightly while mixing glaze.
11. 11 Whisk confectioners' sugar, cream cheese, milk, and remaining ¼ teaspoon vanilla extract together in a large bowl until smooth; drizzle over warm cinnamon rolls. Sprinkle pumpkin seeds over rolls to serve.

By John Mitzewich

Ingredients

• ✓ pumpkin seed
• acorn squash
• coconut oil
• brown sugar
• salt
• black pepper
• sweet onion
• garlic
• red curry paste
• ginger root
• vegetable stock
• coconut milk
• lime

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
3. 3 Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
4. 4 While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
5. 5 Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
6. 6 Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.

By Gwenevere Madsen Bland

Ingredients

• ✓ pumpkin seed
• black pepper
• salt
• curry powder
• red wine vinegar
• olive oil
• orange juice
• coconut oil
• curry powder
• tempeh
• red bell pepper
• red onion
• fennel bulb
• black pepper
• salt
• olive oil
• sweet potato
• bulgur
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Bring water and bulgur to a boil in a saucepan; cover saucepan and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
3. 3 Place sweet potato in a bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer sweet potato to the prepared baking sheet in one row on one-fourth of baking sheet. Place fennel in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to sweet potato, keeping each separate.
4. 4 Cook in the preheated oven for 10 minutes. Place red onion in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to fennel, keeping each separate. Place red bell pepper in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Place on the same baking sheet in one row next to onion, keeping each separate.
5. 5 Cook in the preheated oven until vegetables are cooked to desired doneness, 10 to 15 minutes.
6. 6 Place tempeh in a bowl. Season with 1/2 teaspoon curry powder; toss to coat.
7. 7 Heat coconut oil in a skillet over medium-high heat; sauté tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
8. 8 Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth.
9. 9 Divide bulgur between two bowls; divide sweet potato, fennel, red onion, and bell pepper between bowls and place around bulgur. Top with 1 tablespoon pumpkin seeds; drizzle vinaigrette over each bowl.

By France Cevallos

Ingredients

• ✓ pumpkin seed
• vegetable oil cooking spray
• seafood seasoning

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Rinse pumpkin seeds in a colander. Spread onto paper towels; pat dry.
3. 3 Coat a large baking sheet with cooking spray; spread pumpkin seeds in a single layer. Coat seeds with cooking spray; sprinkle with seafood seasoning.
4. 4 Bake in the preheated oven until dry and toasted, stirring occasionally, about 30 minutes. Cool.

By jolly_holly

Ingredients

• ✓ pumpkin seed
• vegetable oil
• ranch dressing mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss pumpkin seeds, oil, and ranch dressing mix together in a bowl until evenly coated; spread onto a baking sheet.
3. 3 Bake in the preheated oven until seeds are lightly browned, about 10 minutes.

By Jenrocks2

Ingredients

• ✓ pumpkin seed
• white vinegar
• salt

Instructions

1. 1 Pour vinegar over pumpkin seeds in a large bowl; let soak for at least 1 hour. Drain; stir in salt.
2. 2 Preheat an air fryer to 300 degrees F (150 degrees C). Place seeds in the basket; cook for 30 minutes, shaking the basket every 10 minutes.
3. 3 Transfer seeds to a paper-towel-lined plate; let sit 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ pumpkin seed
• vegetable oil
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Spread pumpkin seeds on a baking sheet; drizzle with oil, season with salt, and toss to evenly coat.
3. 3 Bake in the preheated oven, stirring occasionally, until lightly toasted, about 45 minutes.

By ONEMINA

Ingredients

• ✓ pumpkin seed
• butter
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Toss seeds in a large bowl with the butter and salt. Spread in a single layer on a baking sheet; bake until golden, stirring occasionally, about 45 minutes.

By Rosemary

Ingredients

• ✓ pumpkin seed
• butter
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Remove pulp and strings from pumpkin seeds. Wash and thoroughly dry seeds.
3. 3 Place melted butter in a large bowl; add seeds and toss until evenly coated. Transfer seeds to the prepared baking sheet; sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon. Stir to coat; spread into a single layer.
4. 4 Bake in the preheated oven for 5 minutes.
5. 5 Sprinkle seeds with 2 tablespoons sugar and 1 teaspoon cinnamon; stir to coat, spread into a single layer, and bake for 5 minutes more.
6. 6 Sprinkle seeds with 2 tablespoons sugar and 1 teaspoon cinnamon; stir to coat, spread into a single layer, and bake 5 minutes more.
7. 7 Sprinkle seeds with remaining 2 tablespoons sugar; stir to coat and spread into a single layer.
8. 8 Bake until sugar is coated onto seeds, about 10 minutes more. Cool seeds on the baking sheet.

By Denise A

Ingredients

• ✓ pumpkin seed
• cinnamon
• chili powder
• sugar
• olive oil
• sugar

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer. Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.
3. 3 Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
4. 4 Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color. Watch it carefully to avoid burning.
5. 5 Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat. Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.

By Traci

Ingredients

• ✓ pumpkin seed
• worcestershire sauce
• butter
• seasoned salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Rinse pumpkin seeds and pat dry with paper towel: place in a bowl. Add Worcestershire sauce, melted butter, and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.
3. 3 Bake in the preheated oven, stirring occasionally, until crisp, dry, and golden brown, about 1 hour.

By CRYSTAL10

Ingredients

• ✓ pumpkin seed
• butter
• salt
• worcestershire sauce
• brown sugar
• hot pepper sauce

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
2. 2 Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
3. 3 Bake in preheated oven until crispy, about 45 minutes.

By lotus petal

Ingredients

• ✓ pumpkin seed
• butter
• maple syrup
• chili powder
• cumin
• salt

Instructions

1. 1 Preheat an air fryer to 300 degrees F (150 degrees C).
2. 2 Place pumpkin seeds in a bowl. Pour melted butter over the seeds and stir. Add syrup, chili, powder, cumin, and salt. Stir until evenly combined. Place seeds in an even layer in the basket of the air fryer. Work in batches if necessary.
3. 3 Cook for 30 minutes, shaking the basket every 10 minutes. Transfer the seeds to a paper towel-lined plate and let sit for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ pumpkin seed
• white sugar
• water
• salt

Instructions

1. 1 Line a baking sheet with parchment paper or a silicone mat.
2. 2 Combine sugar, water, and salt in a saucepan over medium heat. Bring to a boil, stirring constantly, until sugar has dissolved and turned a golden brown color. Immediately add pumpkin seeds and mix well to coat with the caramelized sugar.
3. 3 Spread the very hot pumpkin seed mix thinly onto the prepared baking sheet. Let cool to room temperature. Break or cut into bite-sized pieces. Store in an airtight container in a cool place or in the refrigerator.

By hirtamadl

Ingredients

• ✓ pumpkin seed
• avocado oil
• paprika
• salt

Instructions

1. 1 Preheat an air fryer to 350 degrees F (180 degrees C). Rinse pumpkin seeds in a colander.
2. 2 Line a large plate with 2 paper towels. Spread pumpkin seeds on plate; cover with 2 more paper towels. Gently press to remove excess water. Let sit at room temperature until dried, about 15 minutes.
3. 3 Transfer seeds to a medium bowl. Add oil, paprika, and salt; toss to coat.
4. 4 Place pumpkin seeds in the air fryer basket in a thin layer.
5. 5 Cook in the preheated air fryer until golden brown and crispy, shaking the basket frequently, 15 to 35 minutes.

By Bren