Maple Chai Spiced Pepitas Recipes

SWEET AND SALTY PEPITAS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
• Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely.

MAPLE CHAI SPICED PEPITAS

Steps:

• Line a baking sheet with parchment paper and set aside.
• Add the pepitas to a large skillet and toast over medium-low heat, stirring frequently, until golden brown and fragrant, 6 to 8 minutes.
• Meanwhile, combine the cinnamon, allspice, ginger, salt, pepper and nutmeg in a small bowl. Set aside.
• Remove the pepitas from the pan and return the pan to the stovetop. Add the brown sugar, maple syrup and 1 teaspoon water and cook, stirring constantly, until the mixture is combined and the sugar dissolves, 1 to 2 minutes. Stir in the spices, then turn off the heat. Add the toasted pepitas and toss until the seeds are evenly coated. Pour over the lined baking sheet and spread to cool completely.
• Break up slightly, then store at room temperature in an airtight container for up to two weeks.

MAPLE-CHAI PUMPKIN MUFFINS

Steps:

• Preheat oven to 325°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, pumpkin, syrup, coconut oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in 1/3 cup pepitas. , Fill greased or foil-lined muffin muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon pepitas. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.