Sweetly Roasted Pumpkin Seeds

Last week, we excitedly kicked off our new Mini Chef Mondays series.  We hope you had a blast learning about the new series that we are going to be doing and all about our Chocolate Chip Pumpkin Muffins.  We are having an incredibly amazing time in the kitchen with our own little chef.  While I’ve always allowed to her help out, with these posts I’m picking things that are almost entirely for her to make, and she’s loving being the star of the kitchen.  I’m also enjoying adding this hands-on experience into our homeschool pre-k routine since she’s a very visual learner.  This recipe is all about sensory activities and fine motor experiences.

Her favorite thing to do was pick out all the seeds from inside the pumpkin. I had a really hard time picking just a few photos because she was absolutely adorable through our entire process.  I had fun teaching her new adjectives like slimy, slippery, wet, gross and more to build her vocabulary, while she explored.   I think her favorite part about making the actual recipe was mixing the seasonings throughout the seeds because her hands got really messy.

If you still have a pumpkin leftover from Halloween that you didn’t carve, I encourage you to go grab it, cut it open, and get into the kitchen with your little ones! Enjoy!

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Sweetly Roasted Pumpkin Seeds

Author: Larisha Campbell

Ingredients

• 2 cups pumpkin seeds all the seeds from one large jack o'latern
• 2 tablespoons coconut oil melted
• 1 tablespoon maple syrup
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg

Instructions

1. Open the top of a pumpkin and remove all the seeds.
2. Separate the stringy part of the pumpkin from the seeds. Rinse to remove any remaining strings and lay in a single layer on a kitchen towel overnight to dry completely.
3. Preheat oven to 325 degrees
4. In a bowl, mix all ingredients together.
5. Spread in a single layer onto an ungreased cookie sheet and bake for 45 minutes, stirring every 15 minutes until seeds have a browned color.
6. Let cool before eating.
7. Can be stored in an air tight container for 6 months.

I am hosting Mini Chef Mondays along with 11 fabulous bloggers!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

1. Stuffing Muffins – Traditional Bread Stuffing Recipe // Courtney’s Sweets
2. Thanksgiving Cornucopia Snack Mix // Momma Lew
3. Jello Cranberry Cookies for the Holidays // Baby Loving Mama
4. Sweetly Roasted Pumpkin Seeds // We’re Parents
5. Double Peanut Butter Chocolate Chip Cookies // Frugal Novice
6. Cooking With Kids Daniel Tiger Snack // Eating Richly
7. Kid Friendly Egg in a Hole // Giggles, Gobbles and Gulps
8. Berrylicious French Toast Casserole // Step Stool Chef
9. Pear Coffee Cake // Vegging at the Shore
10. Strawberry Glazed Mini Chocolate Donuts // Mom’s Messy Miracles
11. Pumpkin Parfaits // O’Boy! Organic
12. The Best Banana Bread Recipe // Can’t Google Everything

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