Spicy Roasted Pumpkin Seeds
Spicy Roasted Pumpkin Seeds combine raw pepitas, honey, cumin, and cayenne; air fry at 325°F for 12 minutes until golden, fragrant, and lightly candied.
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Method
- 1
Toss pumpkin seeds with olive oil and honey until evenly coated.
- 2
Add cumin, cayenne, paprika, and salt. Toss to coat.
- 3
Spread in a single layer in the basket. Air fry at 325°F for 10-12 minutes, shaking every 3-4 minutes.
- 4
Seeds are done when golden and fragrant. They crisp up more as they cool.
- 5
Store in an airtight container for up to 2 weeks.
Pro tip. Low temperature is key — high heat burns the outside before the inside toasts. Shake frequently for even browning. The honey caramelizes into a light candy coating.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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