Best 5 Kids Favorite Pumpkin Seeds Recipes
Calling all kids and pumpkin lovers! This article presents a culinary adventure that will satisfy your taste buds and bring joy to your kitchen. Discover a collection of tantalizing pumpkin seed recipes designed to delight young palates. From sweet and savory to crunchy and chewy, these recipes offer a variety of textures and flavors that will make pumpkin seeds a favorite snack or addition to your meals.
Embark on a culinary journey with our "Sweet and Spicy Pumpkin Seeds" recipe, where a harmonious blend of sweet and savory flavors dances on your tongue. Treat your taste buds to a delightful combination of pumpkin seeds, honey, butter, cinnamon, and a hint of cayenne pepper. Experience a symphony of flavors with our "Cheesy Pumpkin Seeds," where grated Parmesan cheese and garlic powder elevate the pumpkin seeds to a cheesy delight.
For those who prefer a sweet and crunchy treat, our "Candied Pumpkin Seeds" recipe transforms pumpkin seeds into a caramelized delight. Coated in a luscious mixture of sugar, cinnamon, and vanilla extract, these seeds offer a delightful crunch with every bite. Indulge in the classic flavors of fall with our "Pumpkin Seed Brittle," where pumpkin seeds are combined with butter, sugar, and chopped pecans to create a brittle that shatters in your mouth, releasing a burst of flavors.
If you're seeking a healthier alternative, our "Roasted Pumpkin Seeds" recipe is a perfect choice. Simply toss pumpkin seeds with olive oil, salt, and pepper, then roast them until golden brown. Experience the natural goodness of pumpkin seeds in their purest form.
These pumpkin seed recipes are not only delicious but also incredibly versatile. Sprinkle them over salads, yogurt, or oatmeal for an added crunch and nutritional boost. Use them as a topping for muffins, cookies, and cakes to elevate your baked goods with a nutty flavor. The possibilities are endless!
So gather your little chefs, preheat your oven, and let's embark on a culinary adventure that celebrates the humble pumpkin seed in all its glory. Happy cooking!
EASY PUMPKIN RECIPES THAT KIDS LOVE: PUMPKIN PIE COOKIES & MORE
If you're looking for a snack-worthy Fall treat, I've got you! These delicious and nutritious pumpkin pie cookies are soft, fluffy and kid-approved!
Provided by Sarah Remmer, RD
Categories Desserts
Time 28m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
- In a mixing bowl whisk together flours, oats, spices, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter/coconut oil and brown sugar until combined. Mix in egg, vanilla extract and pumpkin and gently fold until just combined.
- Scoop dough out using a medium cookie scoop, or 2 Tbsp at a time, and drop onto prepared baking sheets spacing cookies 2-inches apart. Flatten them just slightly.
- Bake one sheet at a time in preheated oven until cookies are set, about 13-14 minutes.
- Allow to cool, and top with favourite cream cheese or vanilla icing prior to serving (or not!)
GARLIC PUMPKIN SEEDS
Wondering what to do with all those pumpkin seeds guests will be scooping out at your pumpkin-carving party? This yummy, microwave-easy recipe is the answer! Save some for yourself before they're gone! -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the oil, celery salt, garlic powder and seasoned salt. Add pumpkin seeds; toss to coat. Spread a quarter of the seeds in a single layer on a microwave-safe plate. Microwave, uncovered, on high for 1 minute; stir., Microwave 2-3 minutes longer or until seeds are crunchy and lightly browned, stirring after each minute. Repeat with remaining pumpkin seeds. Serve warm, or cool before storing in an airtight container.
Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED PUMPKIN SEEDS
Here is an easy recipe for roasting fresh pumpkin seeds.
Provided by Rosemary
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 8.6 g, Cholesterol 3.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 12.5 mg
CANDIED PUMPKIN SEEDS
Golden brown and sure to be a hit with the kids, this sweet treat is the creation of our Taste of Home Test Kitchen. Give them plenty of time to cool before breaking into pieces.
Provided by Taste of Home
Categories Snacks
Time 50m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- Preheat oven to 250°. In a small bowl, combine all ingredients. Spread into a greased foil-lined 15x10x1-in. baking pan. , Bake, uncovered, until seeds are well-glazed, 45-50 minutes, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.
Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET PUMPKIN SEEDS
My husband asked if I could make a sweet pumpkin seed batch from all the pumpkin seeds we got from carving jack-o'-lanterns.
Provided by Denise A.
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h
Yield 8
Number Of Ingredients 4
Steps:
- Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Place the melted butter in a bowl, toss the seeds in the butter to coat, and pour them onto the prepared baking sheet. Sprinkle about 2 tablespoons of sugar and 1 teaspoon cinnamon over the seeds, stir the seeds around to mix the coating, and spread them into a single layer. Bake the seeds in the preheated oven for 5 minutes.
- Remove the seeds from the oven, and sprinkle them with another coating of 2 tablespoons sugar and 1 teaspoon cinnamon, mixing the seeds together and spreading them out as before. Bake 5 more minutes. Repeat the coating and baking step one more time, and bake the seeds for 5 more minutes.
- Sprinkle the seeds with the remaining 2 tablespoons of sugar, mix, and bake the sugar coating onto the seeds, about 10 more minutes. Let the seeds cool on the baking sheet before eating.
Nutrition Facts : Calories 147.3 calories, Carbohydrate 21.8 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 23.4 mg, Sugar 12.5 g
Tips:
- Choose the right pumpkin: Look for small, pie pumpkins or sugar pumpkins, as they have the best flavor and seed-to-flesh ratio.
- Roast the seeds immediately: Freshly roasted pumpkin seeds have the best flavor and texture, so roast them as soon as possible after scooping them out of the pumpkin.
- Use a variety of seasonings: Experiment with different seasonings to find your favorite combination. Some popular options include salt, pepper, garlic powder, onion powder, chili powder, and cumin.
- Roast the seeds until they are crispy: Roasting the seeds until they are crispy gives them the best flavor and texture. Keep an eye on them while they are roasting so that they don't burn.
- Store the seeds in an airtight container: Roasted pumpkin seeds can be stored in an airtight container at room temperature for up to two weeks.
Conclusion:
Roasted pumpkin seeds are a delicious and healthy snack that is perfect for fall. They are easy to make and can be seasoned with a variety of flavors to suit your taste. So next time you have a pumpkin, don't throw away the seeds! Roast them up and enjoy them as a snack or use them as a topping for salads, soups, and yogurt.
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