Mexican-Spiced Pumpkin Seeds

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

Submitted by Kristin Cragg
Updated on January 14, 2022
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Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
8
Yield:
2 cups
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Ingredients

  • cooking spray

  • 2 cups pumpkin seeds

  • 1 teaspoon salt

  • 1 teaspoon ground cumin

  • ½ teaspoon chili powder

  • ½ teaspoon cayenne pepper

  • 1 pinch dried oregano, or to taste

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.

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.

Nutrition Facts (per serving)

189 Calories
16g Fat
7g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 189
% Daily Value *
Total Fat 16g 20%
Saturated Fat 3g 15%
Sodium 300mg 13%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 5%
Total Sugars 0g
Protein 9g 17%
Vitamin C 1mg 1%
Calcium 20mg 2%
Iron 5mg 30%
Potassium 291mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.