Mexican-Spiced Pumpkin Seeds Recipe

Recipesfull introduces to you: Halloween Recipes. (Mexican-Spiced Pumpkin Seeds Recipe). Mexican-spiced pumpkin seeds provide a nice alternative to the sweet/salty standard. Optional: Soak pumpkin seeds overnight in salt water.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 8

Yield: 2 cups

Mexican-Spiced Pumpkin Seeds Recipe

Ingredients

cooking spray

2 cups pumpkin seeds

1 teaspoon salt

1 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon cayenne pepper

1 pinch dried oregano

or to taste

Paul's Pumpkin Bars

Holidays and Events

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.

Step 2

Spread pumpkin seeds onto the prepared baking sheet; sprinkle with salt cumin chili powder cayenne pepper and oregano; toss to coat evenly.

Step 3

Bake seeds in the preheated oven for 5 minutes; stir seeds. Return to oven and bake until seeds are toasted about 15 more minutes.

Nutritional Information

Mexican-Spiced Pumpkin Seeds Recipe

Servings Per Recipe:8

Calories: 188.9

% Daily Value *

Protein: 8.6g 17%

Carbohydrates: 6.5g 2%

Dietary Fiber: 1.5g 6%

Sugars: 0.4g

Fat: 15.9g 25%

Saturated Fat: 3g 15%

Vitamin A Iu: 238.9IU 5%

Niacin Equivalents: 2.8mg 22%

Vitamin B6: 0.1mg 6%

Vitamin C: 0.9mg 2%

Folate: 20.7mcg 5%

Calcium: 20.1mg 2%

Iron: 5.4mg 30%

Magnesium: 186.3mg 67%

Potassium: 290.7mg 8%

Sodium: 299.5mg 12%

Thiamin: 0.1mg 8%

Calories From Fat: 143.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.