Air fryer pumpkin seeds are the ultimate fall snack — crunchy, flavorful, and ready in minutes. Instead of tossing those seeds after carving your jack-o’-lantern, transform them into a protein-packed, mineral-rich treat with just a handful of spices and a splash of oil. The air fryer gets them golden and crispy in half the time it takes to roast in the oven, using far less oil and making cleanup a breeze. Whether you prefer them salty, sweet, or spicy, this method guarantees the perfect crunch every time.
Table of Contents
Why You’ll Love This Recipe
- ⚡ Fast – Ready in just 12 minutes
- 💪 Healthy – Full of fiber, protein, and magnesium
- 🌿 Eco-friendly – Reduce food waste and maximize every part of the pumpkin
- 😋 Customizable – Go savory, spicy, sweet, or herby
- 🍁 Perfectly Crunchy – The air fryer creates even browning without overcooking
Skip the store-bought stuff. These air fryer pumpkin seeds are fresher, tastier, and way more satisfying.
Ingredients
- 1½ cups raw pumpkin seeds (from 1 medium pumpkin)
- 1 tbsp olive oil (or avocado oil)
- 1 tsp sea salt
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ⅛ tsp cayenne pepper (optional)
- 1 tsp maple syrup or honey (optional – adds sweet-savory balance)
Substitution Ideas:
- Oil: Coconut oil for a mild, tropical flavor, or butter for richness
- Seasonings:
- Cinnamon & brown sugar for sweet
- Curry powder for earthy depth
- Ranch seasoning for kid-friendly flavor
- Salt: Try pink Himalayan or truffle salt for a gourmet finish
Instructions
1. Clean the Seeds
Scoop seeds from the pumpkin, place them in a bowl of water, and stir gently. Seeds float while pulp sinks. Skim the seeds and rinse in a colander.
Pro Tip: Leaving a little pumpkin fiber on boosts nutrition and doesn’t affect crispness.
2. Dry the Seeds
Spread rinsed seeds on a towel or paper towels. Pat dry and let air dry for 30 minutes until no visible moisture remains.
Why It Matters: Dry seeds roast, wet seeds steam. Drying = crunch!
3. Season
Toss dried seeds in a bowl with oil and all seasonings. Stir well to coat.
Customize: Make multiple batches with different flavors — spicy, sweet, or classic.
4. Preheat the Air Fryer
Preheat to 350°F (175°C) for 3 minutes. This ensures even cooking.
Tip: Smaller air fryers may need batches — don’t overcrowd!
5. Air Fry
Spread seeds in a single layer in the basket. Cook for 5 minutes, shake the basket, then cook 5–7 minutes more until golden brown.
Don’t Skip: Shaking the basket halfway is key for even crisping.
6. Cool and Finish
Transfer seeds to a plate to cool. They’ll crisp up even more as they rest. Sprinkle with extra salt or seasoning while still warm, if desired.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 6 (¼ cup per serving)
Nutrition Facts (Per ¼ Cup)
- Calories: 180
- Protein: 9g
- Fat: 14g
- Carbs: 4g
- Fiber: 2g
- Iron: 2mg (11% DV)
- Magnesium: 150mg (37% DV)
- Zinc: 2mg (18% DV)
Tips & Variations
🔄 Flavors to Try
- Sweet: Cinnamon + maple syrup
- Savory: Garlic, rosemary, and Parmesan
- Spicy: Chili powder + lime zest
- Herby: Italian seasoning + flaky sea salt
🚫 Mistakes to Avoid
- Skipping the drying – results in chewy, steamed seeds
- Overcrowding the basket – uneven cooking
- Not shaking halfway – browning becomes patchy
- Too high heat – may burn before seeds get crispy
Air Fryer Pumpkin Seeds
Equipment
- Air fryer
- Mixing bowl
- – Towel or paper towels
- – Colander
Ingredients
- – 1½ cups raw pumpkin seeds from 1 medium pumpkin
- – 1 tbsp olive oil or avocado oil
- – 1 tsp sea salt
- – ½ tsp garlic powder
- – ¼ tsp smoked paprika
- – ⅛ tsp cayenne pepper optional
- – 1 tsp maple syrup or honey optional
Instructions
- Clean seeds: Separate from pulp, rinse under water.
- Dry seeds: Pat dry and air dry for 30 minutes.
- Season: Toss with oil and spices.
- Preheat air fryer to 350°F (175°C) for 3 minutes.
- Air fry: Spread seeds in one layer. Cook 5 min, shake, then 5–7 min more.
- Cool: Let cool completely before serving or storing.
Notes
– Store in airtight container for 2 weeks.
– Add sweet or spicy seasonings to taste.
– Great for salads, soups, or snacking.
FAQs
Q1: Can I use seeds from any pumpkin?
Yes! Carving pumpkins have larger seeds; pie pumpkins have smaller, richer seeds.
Q2: Do I need to remove every bit of pulp?
Nope! Leaving some fiber can enhance flavor and nutrition.
Q3: How do I know when they’re done?
Look for golden brown color and listen for a slight tap sound — a crispy seed has a noticeable snap.
Q4: Can I double the batch?
Yes, but cook in batches. Overcrowding leads to soggy seeds.
Q5: What else can I do with them?
- Top soups or salads
- Mix into granola or yogurt bowls
- Use as a crunchy garnish for desserts
- Pack in jars as edible gifts
Conclusion
Don’t toss those pumpkin seeds! These air fryer pumpkin seeds are fast, crunchy, and endlessly adaptable. Perfect for healthy snacking or gourmet garnishing, they’re proof that a little creativity can turn “kitchen scraps” into something delicious and memorable.
So the next time you carve a pumpkin, save the seeds and give them the glow-up they deserve — in 20 minutes flat.