Easy Air Fryer Pumpkin Seeds
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Making crunchy, seasoned pumpkin seeds in the air fryer is a quick and easy way to make this tasty fall snack.
Every year we buy one or two pumpkins. We put them outside in October and then in November I generally cut them in half, clean them out, and roast the pumpkins to make homemade pumpkin puree.
Since my son is old enough to enjoy picking pumpkins we’ve been getting 4, 5, or 6 pumpkins in October. This means we have plenty of pumpkins to bake with once Halloween is finished.
In addition to baking the pumpkin to make puree we also like to make roasted pumpkin seeds. Traditionally we bake them in the oven but it takes a while and it’s hard for kids to wait while they bake.
Ingredients:
- pumpkin seeds
- butter
- salt
- black pepper
- garlic powder
To Make the Pumpkin Seeds: Toss the pumpkin seeds with melted butter, salt, pepper, and garlic. Place in air fryer and cook at 350 degrees for 10-15 minutes, flipping once during the cooking time.
That’s where Air Fryer Pumpkin Seeds come in. Making pumpkin seeds in the air fryer is not only easy, it’s fast as well.
Before making them you need to pick the seeds out of the pumpkin. This can be a daunting task so ask your kids, friends, or family to help you out! This is a great sensory activity for little ones.
Once the seeds are out you need to carefully separate the seeds from the stringy inside parts of the pumpkin. Make sure to blot the seeds so that they are semi-dry as that will help them cook faster.
How do you separate the seeds from the pumpkin?
Using your hands as a shovel or using a spoon scrape the seeds out of the pumpkin. Once they are out and in a bowl give them a quick rinse. This will help to pull the stringy orange pieces off of the seeds.
Do you take the pumpkin seeds out of the shell?
No! Don’t do it. For one, it’s labor intensive. Secondly, the outside is the part that is crisp and seasoned. The inside is just bland and boring.
Are pumpkin seeds good for you?
Pumpkin seeds are a great snack! They contain antioxidants, magnesium, fiber, and zinc.
How long can you store roasted pumpkin seeds?
Store roasted pumpkin seeds in an air tight container. They can be kept for up to 2 weeks.
Once the seeds are patted dry put a little butter on them and sprinkle them with the seasoning. I used a simple salt, black pepper, and garlic mixture but you can use whatever you’d like.
Using a combination of herbs with salt would be a great seasoning. If you want to go sweet try sugar, cinnamon, and nutmeg on the seeds. You can also just put butter on them and roast them that way.
This is such a simple snack and it’s great to enjoy while carving pumpkins! Since they don’t take long to make you can put them in the air fryer while carving and eat them as soon as you are finished.
More Pumpkin Recipes:
- Pumpkin Spice Donuts
- Pumpkin Pie Dump Cake
- Pumpkin Cranberry Bread
- Pumpkin Magic Bars
- Ravioli with Pumpkin Vodka Sauce
If you’ve tried my Air Fryer Pumpkin Seeds or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Air Fryer Roasted Pumpkin Seeds
Making crunchy, seasoned pumpkin seeds in the air fryer is a quick and easy way to make this tasty fall snack.
Ingredients
- 1 c. pumpkin seeds
- 1 teaspoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Remove the seeds from the pumpkin and separate from the orange stuff.
- Place seeds in a colander and give them a good rinse.
- Lay the seeds out on a paper towel and pat dry from the top. Let sit for 10 minutes.
- Place the pumpkin seeds in a medium bowl. Add melted butter and toss to coat.
- Sprinkle with salt, pepper, and garlic powder. Toss to combine.
- Place the pumpkin seeds in a single layer in an air fryer. Cook at 350 degrees for 10-15 minutes, turning once during cooking.
- They are done when they are golden brown and crispy.
- Remove from air fryer and enjoy!
Notes
A Hezzi-D Original recipe
I love garlic–I’d almost put in on dessert!
One of my favorite Fall snacks, love the addition of garlic powder, you can never have too much vampire protection!