Cinnamon Toast Pumpkin Seeds

Even though it doesn’t quite feel like fall has arrived yet, we are in full Halloween preparation mode around my house.

Thanks to my kids, the stairs have been decorated with cob webs and spiders; the windows are covered in bloody cling gobs and the pumpkins have been carved.  We actually went pumpkin picking a few weeks ago and scored some fairly large pumpkins that we finally turned into jack-o-lanterns this past weekend.  

When I say large, I mean HUGE and carving them was no small feat.  


See what I mean? I actually shared this little snap on my Instagram stories but since my hands were full of pumpkin guts, I forgot to share the final results. 

Not too bad, right? 

It also took quite some time to hallow them out and make them spooky, it was a fun way to spend a Friday night plus we ended up with TONS of pumpkin seeds. 

One of my favorite parts of pumpkin carving is saving the seeds and seeing what fun ways I can flavor them.  In the past I have made Easy Curry and Sage Roasted Peptia Seeds but this year I decided to make them taste like Cinnamon Toast Crunch cereal! 
Cinnamon Toast Crunch Pumpkin Seeds that are healthy and just three ingredients!

Traditionally you would use cinnamon and sugar but since I had a bottle of Nektar Naturals Honey Crystals sitting around, I did a little swappero (no that’s not a word and no I don’t care).  :) 

If you haven’t heard of Nektar Naturals Honey Crystals before then you’re missing out.  They’re a delicious alternative to honey without all the sticky mess and can also be used in place of sugar plus it comes in an easy pour bottle. 

You might also like:  Foodie Friday: Avocado, Black Bean & Corn Salsa, the Perfect Picnic Dish

Typically I would have probably used honey or maple syrup to make these but instead I just sprinkled the honey crystals over the dried out pumpkin seeds, added some coconut oil, cinnamon, salt and a teaspoon of maple extract for good measure and threw them in the oven. 

cinnamon toast ps

cinnamon toast ps 3

cinnamon toast ps 4

Honestly, I have to say that I think they turned out pretty darn delicious.  In fact, both mason jars were full yesterday morning and are now empty thanks to my husband, little hungry hands and of course, myself! 

Cinnamon Toast Pumpkin Seeds



  • 1 1/2 cups pumpkin seeds
  • 2 tbsp coconut oil
  • 2-3 tbsp Nektar Naturals Honey Crystals
  • 1.5 tsp ground cinnamon 
  • 1 tsp maple extract
  • 1/4 tsp sea salt



  1. Preheat oven to 300 degrees.
  2. Toss pumpkin seeds with oil, honey crystals, cinnamon, maple syrup and salt. 
  3. Spread seeds in a single layer on baking sheet; stir occasionally.
  4. Bake for about 40-45 minutes or until lightly browned.

Have a meatless recipe to share? Be sure to linkup with myself and Dixya from Food Pleasure & Health!

meatless monday linkup

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This post is also linked up with Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday.

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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