Cinnamon Roasted Pumpkin Seeds

Let’s make cinnamon roasted pumpkin seeds! This recipe is Paleo, gluten free, dairy free, nut free, vegan, and refined sugar free. It’s the perfect fall snack, especially after carving a pumpkin 🎃

1. Preheat your oven to 350 degrees Fahrenheit.

2. Spread the pumpkin seeds out on a large baking pan with rimmed edges.

3. Toss the pumpkin seeds with 2 tablespoons melted coconut oil, 1 tablespoon coconut sugar and 1/2 teaspoon cinnamon. Toss to combine.

4. Roast for 12 minutes or until crispy and crunchy.

5. Allow the pumpkin seeds to fully cool down before eating.

These are fun for adding to smoothie bowls, trail mix, granola, yogurt bowls, and even cottage cheese! This easy and healthy recipe is delicious any time of the day.

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