Roasted Pumpkin Seeds in the Air Fryer Recipe
Have you ever carved a pumpkin and realized there are so many pumpkin seeds? Ever wonder if there is something you could do with them? Instead of throwing them away, why not transform them into a delicious snack? Roasting pumpkin seeds in an air fryer is a great way to use up those leftover seeds, and it's incredibly easy to do.
Why I Like This Recipe
Easy Way to Reuse Seeds: It’s an easy way to reuse your carved pumpkin seeds.
Simple Ingredients: It only requires six ingredients.
Pantry Staples: Most ingredients are pantry staples.
Customizable: It can easily be substituted for what you have on hand.
Dairy-Free Option: It can be made dairy-free by substituting the butter for oil or vegan butter.
Gluten-Free: It is gluten-free.
Why Cook Your Pumpkin Seeds in the Air Fryer vs. the Oven
No Preheating Needed: Unlike the oven, you don’t need to preheat your air fryer. You can just pop the seeds into the air fryer basket without waiting 15 minutes to preheat.
Easy Clean Up: The air fryer makes clean-up a breeze. Just pop the basket in the dishwasher or line it with parchment paper for easy cleanup.
Faster Cooking Time: Air frying takes about 12-15 minutes, whereas the oven can take 20-25 minutes. The air fryer cuts the cooking time in half!
Jazz’s Tips for The Best Roasted Pumpkin Seeds
For the best results, make sure the pumpkin seeds are dry before you air fry them. Drying the seeds for at least an hour (or up to 24 hours if you have time) is a perfect way to get them super crispy and allows the cinnamon sugar to coat them evenly.
Every air fryer is different, so just check on the seeds after 12 minutes to ensure they are not burning. If they are still soft after 12 minutes, pop them back in for another few minutes. You want them to be crispy!
Roasted Pumpkin Seeds in the Air Fryer Ingredients
2 cups of pumpkin seeds, dried (fresh pumpkin seeds from your carving session or store-bought)
2 tablespoons melted butter (or vegan butter, or any oil like coconut oil or avocado oil)
2 tablespoons granulated sugar (I used coconut sugar, but you can use brown sugar, white sugar, or any other granulated sugar)
2 teaspoons ground cinnamon (adjust to your taste)
1/2 teaspoon vanilla extract (or vanilla beans for a more intense flavor)
1/2 teaspoon salt
Ingredient Substitutions
Pumpkin Seeds: You can use the pumpkin seeds leftover from your carved pumpkins or store-bought pumpkin seeds in the shell. Alternatively, if you have pepitas (shelled pumpkin seeds), use the same recipe but cut the cooking time by 8 minutes.
Butter: If you’re out of butter, vegan butter or any oil like coconut oil or avocado oil will work. Just make sure it’s melted so it coats all the seeds.
Granulated Sugar: Coconut sugar works well, but you can use brown sugar, white sugar, or any granulated sugar you have on hand.
Cinnamon: Adjust the amount of cinnamon based on your preference. I love cinnamon, so I load up!
Vanilla: Adds a perfect sweetness. Vanilla beans are a great alternative.
Salt: Adds balance to the sweetness. Use your favorite salt.
How to Roast Pumpkin Seeds in the Air Fryer
Prepare the Seeds: Remove the pumpkin seeds from the pumpkin and rinse them under cold water to remove any pumpkin pulp. Spread them out on a sheet pan lined with clean kitchen towels or layers of paper towels to dry. Allow them to dry for at least an hour, or up to 24 hours.
Mix the Coating: In a large bowl, combine the melted butter, granulated sugar, ground cinnamon, vanilla extract, and salt. Stir well to combine.
Coat the Seeds: Toss the dried pumpkin seeds in the mixture, ensuring they are well coated. Give it a good shake to evenly coat all the seeds.
Air Fry: Preheat your air fryer to 325°F (165°C). Place the coated pumpkin seeds in the air fryer basket in a single layer. Air fry for about 12 minutes, shaking the basket halfway through the cooking time to ensure even cooking.
Cool: Once the seeds are done, remove them from the air fryer and let them cool completely before enjoying. This cooling step helps them crisp up even more.
Storage
Store the roasted pumpkin seeds in an airtight container to maintain their freshness. They can be stored for up to 7 weeks. If they become less crispy over time, you can re-crisp them by placing them back in the air fryer at 250°F (120°C) for 3 minutes. Enjoy your roasted pumpkin seeds whenever you're in the mood for a tasty and nutritious snack!
Jazz's Recommended Products
For the best results with your air fryer recipes, I highly recommend the Ninja Air Fryer. It’s excellent for achieving perfectly crispy and delicious homemade pumpkin seeds with minimal effort.
FAQs
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For roasting pumpkin seeds in an air fryer, set the temperature to 325°F (165°C). This ensures even cooking and helps the seeds become crispy.
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Typically, it takes about 12 minutes to roast pumpkin seeds in an air fryer. Check on them after 12 minutes to ensure they are not burning. If they are still soft, you can cook them for a few more minutes until they reach your desired level of crispiness.
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Pre-soaking pumpkin seeds is not necessary but can enhance texture and flavor. Soaking in water can help soften the outer shell and remove any pumpkin pulp. However, you can still achieve crispy seeds without soaking if you're short on time.
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No, coating pumpkin seeds in oil is not necessary. The melted butter in this recipe provides enough moisture and flavor. If you prefer a different oil or want to make it vegan, you can use olive oil or any other vegetable oil as a substitute.
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Dry the Seeds: Make sure to dry the seeds thoroughly to get crunchy air fryer pumpkin seeds.
Coat Well: Use melted butter (or oil), granulated sugar, cinnamon, vanilla extract, and salt. Toss well to coat the seeds.
Air Fry Evenly: Place seeds in a single layer in the air fryer basket and shake halfway through cooking.
Cool Completely: Let the seeds cool to achieve extra crispiness.
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Yes, you can definitely customize your roasted air fryer pumpkin seeds with various seasonings. Try adding garlic powder, chili powder, or cayenne pepper for a savory flavor, or cinnamon sugar pumpkin seeds and brown sugar for a sweet touch. Just ensure your seeds are well-coated with your chosen seasonings before air frying to achieve crunchy pumpkin seeds.
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Store leftover roasted pumpkin seeds in an airtight container or airtight baggies at room temperature to keep them fresh. If they lose their crunch, you can re-crisp them in the air fryer at 250°F for about 3 minutes. For longer storage, make sure they are fully dry and use a clean kitchen towel or fine mesh sieve to remove excess moisture.
Roast Pumpkin Seeds in Air Fryer
Ingredients
- 2 cups of pumpkin seeds, dried
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Remove the pumpkin seeds and rinse them. Allow them to dry from 1 hour up to 24 hours on a baking sheet. I like to lay some paper towels down underneath and on top to soak up all of the liquid.
- Into a large bowl, add the melted butter, granulated sugar, cinnamon, vanilla and salt. Stir to combine.
- FInally toss in the pumpkin seeds and coat well.
- Pop them into an air fryer at 325 for 12 minutes, shaking half way.
- Once the seeds are done, remove them from the air fryer and let them cool before enjoying!
Hey, I’m Jazz
I’m a nutritional therapist practitioner and spent 3 years as a personal chef to NBA athletes. Follow along for easy, attainable and healthy recipes in under 30 minutes!
Watch the Recipe Tutorial
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