Maple Dijon Pepitas

It's like being a kid again.

This year, I went out and bought Halloween decorations, pumpkins and a costume.  I love dressing up for Halloween, but that's usually where it ends for celebrating for me.

I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house.  I've got six pumpkins on my front steps that are hollowed out and carved.  I'm hoping that they will be in jars as pumpkin puree next week.  I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.

I love the maple dijon flavor, and even though I'm using mustard powder in place of "dijon" mustard, I think it still has a close enough flavor to nickname it maple dijon.  It's sweet and tangy and gives a much more distinct flavor to the pepitas than other recipes.  If you're looking for something a little stronger than other pepita recipes, this is a good one to try!












Maple Dijon Pepitas

1 cup pumpkin seeds
1/4 cup maple syrup
1 tbsp mustard powder
1/4 tsp salt


Preheat oven 350F.

Mix the ingredients together in a bowl.

Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.