Roasted Pumpkin Seeds

I received three gorgeous organic pumpkins from my girlfriends garden. One was given as a gift and the other two served me very well as nice decorations for photos and for Halloween decor. Then it was hmmmm, what do I do with them now. We didn’t have time for carving them this year, so I saw that my girlfriend Marie whom I received them from roasts hers and puts the pulp in the freezer for a later use, what a great idea!!! So off I went to do just that. Thanks again Marie for your gorgeous pumpkins!!!

In the first pumpkin I had big gorgeous seeds so instantly I wanted to roast them. This is so very easy and with a little forward thinking they turn out to crispy, salty and delicious. Ken and Amber loved them. The secret is to brine them overnight. They may not look super crispy but trust me they were!! Crunch, crunch, crunch they were gone in no time. I hope you try this with leftover pumpkins that you might have lying around after Thanksgiving. ENJOY!!!

Pumpkin Seeds by Noshing With The Nolands

Pumpkin Seeds (3) (Small)


Roasted Pumpkin Seeds
Recipe type: Snack
Cook time: 
Total time: 
Crispy, salty and delicious pumpkin seeds
  • Kosher salt
  • Pumpkin seeds, rinsed in a sieve
  • Seasoning salt
  • Garlic powder
  • Olive oil
  1. This recipe is not an exact science as the amount of pumpkin seeds will vary greatly from pumpkin to pumpkin. For the amount I did in the pictures I used 1 Tbsp. Kosher salt in a medium bowl filled with water, stir to dissolve. Place cleaned pumpkin seeds in the bowl and let sit overnight.
  2. Drain seeds and dry well on a tea towel. They will stick but don't worry with a brush of your hand they come right off. Place them on a large baking sheets and drizzle with 1-2 Tbsp. olive oil. Season to taste with garlic powder and seasoning salt. Don't forget they will be salty from the brine too! Roast in a 325F oven for 10 minutes. Toss and then return to the oven for another 10 min. You don't want them too brown as they will taste burnt. The color that you see in the photos offers a crisp and perfectly done pumpkin seed. Let cool on a tray and then store in a jar or container.



Mini Pumpkin Chocolate Chip Muffins

Mmmmm pumpkin, it just screams fall, and it so celebrates Halloween!!! I love the combination of pumpkin and chocolate together with all the wonderful earthy spices. Also my favorite is to make little muffins. Just a perfect size for a snack or a couple of them for breakfast.

You can whip up these little gems quickly and make all autumn long. I love the little mini chocolate chips, just right for a little muffin!! You will love these, ENJOY!!!


Mini Pumpkin Chocolate Chip Muffins (Small)

Mini Pumpkin Chocolate Chip Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 30
A delicious mini muffin with all the flavors of fall!!
  • ¼ lb. butter
  • 1 cup sugar
  • 2 eggs
  • 1½ cup flour
  • 1 tsp. baking soda
  • 1½ tsp. cinnamon
  • ¼ tsp. each ginger, nutmeg and cloves
  • pinch of salt
  • 1 cup pumpkin puree
  • 1 tsp. vanilla
  • 1 cup mini chocolate chips
  1. Preheat oven to 350F. Spray a mini muffin pan with cooking spray and set aside.
  2. With a standup mixer, cream the butter and sugar together add the eggs one at a time, beating well after each.
  3. Whisk together the dry ingredients and add to the butter mixture. Mix well. Add the pumpkin and vanilla. Mix well. Fold in the chocolate chips.
  4. Fill the mini muffin pan and bake for 15-18 min. Cool for 5 min. and then pop the muffins out to cool completely.



Mouth Watering Mondays

Here it is just a few days until Halloween. We turn to last year with one of my favorites and it was these Cheez-ITs. Our homemade version of the store bought brand and in my opinion so much better. They SCREAM of cheddar flavor and I could eat them all day long!! Make up a batch and have them at the ready for Halloween night. Something all your little trick or treaters can munch on. ENJOY!!!

Halloween Cheez-Its (Small)

Click HERE for this hauntingly good recipe!!!