Pumpkin seeds are fine. But coat them in espresso and suddenly they’re a crunchy, caffeinated masterpiece. These espresso-covered pumpkin seeds balance earthy, bitter, and sweet flavors perfectly. They’re high in protein, low in regret, and ridiculously easy to make. Enjoy them as a snack, salad topper, or straight from the jar at midnight. The coffee glaze adds a rich depth, making them wildly addictive. You might call them “gourmet,” but let’s be honest—they’re just an excuse to eat more caffeine.
Espresso-Covered Pumpkin Seeds
Roasted pumpkin seeds coated in a bold espresso glaze. Crunchy, nutty, and full of flavor. Perfect for snacking anytime.
Ingredients
- 1 ½ cups pumpkin seeds raw, shelled
- ¼ cup brewed espresso strong and bold
- 2 tbsp maple syrup
- 1 tbsp brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tbsp coconut oil or butter
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix pumpkin seeds in a bowl and set aside.
- Heat espresso, maple syrup, sugar, cinnamon, salt, coconut oil, and vanilla in a saucepan over low heat. Stir until combined.
- Pour the glaze over seeds and toss until fully coated.
- Spread the seeds evenly on the baking sheet.
- Bake for 12-15 minutes, stirring once halfway through.
- Let cool before eating (if you can wait that long).
Notes
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
Vitamins & Minerals (Per Serving)
- Magnesium: 15%
- Iron: 10%
- Zinc: 8%
- Potassium: 6%
- Copper: 7%
Tips for the Best Espresso-Covered Pumpkin Seeds
- Use strong espresso for maximum flavor impact.
- Let them cool completely for the ultimate crunch.
- Store in an airtight container to keep them fresh longer.
