Air Fryer Pumpkin Seeds: Perfectly roasted in 30 mins! Crispy, crunchy, and customizable with sweet or savory spices. A healthy, delicious snack awaits!
Roasted Pumpkin Seeds
Our Air Fryer Pumpkin Seeds recipe requires only 3 ingredients and is a quick and convenient way to roast pumpkin seeds at home without waiting for them to dry overnight.
Air fryer roasted pumpkin seeds are easy to make, are filled with a host of health benefits, and the seasoning options are practically endless. Go simple with a sprinkle of salt, bold with chili powder, smoked paprika, or garlic powder, sweet and spicy with cinnamon and sugar.
Pick your pumpkin and start scooping out your seeds, because this pumpkin recipe makes a wholesome snack that’s packed with plant-based protein – they’re great on-the-go food for pre-and-post-workouts and add a boost of nutrients to grain bowls, Greek yogurt, salads, and smoothies.
How To Clean Pumpkin Seeds
Boiling the fresh pumpkin seeds in salt water before seasoning them is my best-kept secret for roasting pumpkin seeds with the least amount of work; plus, it helps them cook more evenly so that each batch has the most crunch.
After you carve your pumpkin and remove all the seeds, separate the pulp from the seeds as best as possible. Then, boil the seeds for 10 minutes in salted water to help remove most of the pulp, and with a quick rinse, most will wash away.
Why We Love Air Fried Pumpkin Seeds
- Quick and easy to make.
- Uses only 3 ingredients.
- Gluten-free, vegan, low carb, paleo, keto-friendly, and Whole30 compliant.
- Air fryer recipes reduce conventional cooking time and give off less heat, making them ideal for warm-weather cooking in the kitchen.
- Store-bought seeds are high in sodium and not as crispy as when you roast fresh pumpkin seeds in the air fryer.
- Perfectly portable, delicious snack and a nutritional superfood powerhouse.
Air Fryer Pumpkin Seeds Ingredients
- Raw pumpkin seeds
- Extra virgin olive oil
- Sea salt
Substitutions and Additions
- Use Other Oil: You can use avocado oil or any other high heat oil for this recipe.
- Season Your Seeds: Air fryer pumpkin seeds are the perfect blank canvas to flavor with just about any sweet or savory spice blend. Some of my favorites include:
- Cinnamon and ginger pumpkin seeds: Add 1/4 teaspoon each of ground cinnamon and ginger to the seeds 2-3 minutes before the cooking is complete, and toss them with the spices before returning to the air fryer. I also love pumpkin seeds coated in cinnamon and sugar!
- Maple pumpkin seeds: Remove the seeds from the air fryer about 3 minutes before they are done and toss them in a medium bowl with 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg and 2 tablespoons maple syrup.
- Savory seeds: You can use chili lime seasoning, like tajin, and sprinkle it on the finished pumpkin seeds while they are still warm. Powdered ranch seasoning, Old Bay seasoning, is another way to season the finished pumpkin seeds.
Recommended Tools
- Air fryer – Any standard-sized air fryer, typically ranging from 3.5 to 5.5 quarts, should be perfect. Just ensure not to overcrowd the seeds to allow even roasting.
- Medium mixing bowl
- Medium pot
How to Make Air Fryer Pumpkin Seeds
- Boil: Boil the seeds in salted water for 10 minutes, then drain and rinse.
- Cook: Cook at 300 degrees Fahrenheit for 10 minutes.
Pro Tip: The seeds will turn from grayish to white when they’re properly dried out. - Coat And Cook: Toss the dried-out seeds with the olive oil and salt. Return the seeds to the air fryer basket and continue to cook at 350 degrees Fahrenheit for 10 more minutes, shaking the basket halfway through.
Pro Tip: Be sure to keep an eye on the seeds the last 2 minutes of cooking to make sure they don’t burn. - Serve: Serve and enjoy!
How to Make oven-roasted pumpkin seeds
Don’t have an air fryer? No problem, pumpkin seeds can easily be prepared in the oven.
Preheat your oven to 300°F (150°C). Spread the seasoned seeds in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, stirring halfway, until golden and crisp. Allow to cool before enjoying.
Note: Always keep an eye on the seeds, as ovens can vary and you don’t want them to burn!
Tips For Making Roasted Pumpkin Seeds
- These pumpkin seeds are best served warm in the oven or at room temperature.
- Boiling the pumpkin seeds makes it much easier to remove the fibrous pulp from the seeds. You may still need to pull some flesh from the seeds after boiling and rinsing, but most of it will wash away easily.
- Cooking the pumpkin seeds before seasoning them eliminates the need to dry them out overnight.
How to Store Air Fryer Pumpkin Seeds
- To Store: These air fryer pumpkin seeds can be stored at room temperature in an airtight container for 2 weeks.
More Easy Fall Recipes
More Pumpkin Recipes
Air Fryer Pumpkin Seeds
Ingredients
- 4 cups pumpkin seeds and pulp scooped from a large pumpkin
- 2 tablespoons olive oil extra virgin
- 1 teaspoon sea salt divided
Instructions
- Place the pumpkin seeds and pulp in a medium sized pot and cover with 4 cups of water. Add 1/2 teaspoon of the salt and bring to a boil. Let boil for 10 minutes, then drain and rinse the seeds.4 cups pumpkin seeds and pulp, 1 teaspoon sea salt
- Transfer the seeds to the air fryer basket and cook at 300 ℉ for 10 minutes so the seeds can dry out. The seeds will turn from grayish to white when they’re properly dried out. This step eliminates the need to dry the pumpkin seeds out overnight.
- Pour the dried out seeds into a bowl and toss with the olive oil and remaining salt. Return the seeds to the air fryer basket and increase the temperature to 350 ℉ and continue to cook for 10 more minutes, shaking the basket halfway through the cooking process.2 tablespoons olive oil extra virgin, 1 teaspoon sea salt
- Be sure to keep an eye on the seeds the last 2 minutes of cooking to make sure they don’t burn.
Jenn’s Notes
- To Store: These air fryer pumpkin seeds can be stored at room temperature in an airtight container for 2 weeks.
- These pumpkin seeds are best served warm from the oven or at room temperature.
- Boiling the pumpkin seeds makes it much easier to remove the fibrous pulp from the seeds. You may still need to pull some flesh from the seeds after boiling and rinsing, but the majority of it will wash away easily.
- Cooking the pumpkin seeds before seasoning them eliminates the need to dry the pumpkin seeds out overnight.
