Easy pumpkin spice roasted nuts. Vegan. Gluten free.

Fall is slated to arrive later this week & I’m so excited for cooler temps, all things pumpkin and cozy sweaters.  I’m a simple girl.  I had opened a can of pumpkin for another recipe and had some leftover & wasted to use it.  Roasted nuts are perfect and they ship nicely if you need a care package idea.  Whatever nuts you have on hand work nicely but cooking temperatures need to be monitored as some nuts have a higher fat content and may burn easier.  The trio of nuts I used were walnuts, cashews and almonds.

This recipe is super easy and I’ll give measurements but you can adjust what nut or seeds you use.  You can also add some cayenne if you want a sweet/heat combination too.  These are great for Thanksgiving as a snack or on our cheese board.  And place some of  these in a ziploc baggie and stash in your car for when hunger hits!  Let’s get this started…

Easy pumpkin roasted nuts. Vegan. Gluten free.
Prep time:
Cook time:
Total time:
Serves: 3 cups
  • 1/3 cup of pumpkin puree
  • 3 tablespoons of maple syrup
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of pumpkin spice
  • 1/4 teaspoon of salt
  • 3 cups of nuts (I used walnuts, almonds and cashews)
  • Optional: 1/4 teaspoon cayenne pepper
  1. Preheat your oven to 350 degrees and line your baking sheet with parchment paper.
  2. In a pan or skillet, add your puree, syrup, cinnamon, & pumpkin spice.
  3. Heat that over a low heat.
  4. Whisk to combine.
  5. Once melted nicely, turn the heat off. Add your nuts and toss to coat.
  6. Then spread the nuts out evenly on your prepared baking pan.
  7. Sprinkle with salt.
  8. Bake for 25 minutes or until golden brown. If using macadamia nuts or smaller seeds, watch the baking time as it will be a lot less. Remove and stir. Let cool then store in an airtight container.

And enjoy!

Sunday:  Travel day from Indiana back to PA
Monday: 1h 15m upper body/core and 45m cardio
Tuesday: 58m legs/core lifting and 35m cardio



— Knead to Cook

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