These healthy pumpkin spiced nuts are crunchy with a bold pumpkin and maple flavor. They're made with a mixture of nuts, seeds and dried cranberries, lightly sweetened with maple syrup and perfect for the fall months. This spiced nuts recipe is paleo, gluten free and vegan friendly.
I'm not really sure how the idea for these pumpkin spiced nuts came to me, but now that I've tried them they're a recipe I cannot live without! They are the perfect blend of sweet and salty, they have a crisp texture and bold pumpkin spice flavor.
This recipe uses a mixture of nuts, seeds and dried cranberries. I love the different flavors and textures the variety provides, but this recipe can be made with whatever nuts or seeds your heart desires.
These spiced nuts make great homemade holiday gifts as well! Place them in small glass jars and wrap with a bow or string.
Why You'll Love these Pumpkin Spiced Nuts
- paleo friendly - made with simple, whole food ingredients
- gluten free and dairy free
- lightly sweetened - unlike many spiced nut recipes, these are lightly sweetened with maple syrup, not loaded with sugar
- crisp and crunchy - the perfect texture
- flavorful - they have a salty pumpkin spice and maple flavor
Ingredients
These paleo spiced nuts are made with a mixture of raw nuts, seeds and dried cranberries. You can mix and match any nuts/seeds to your preference.
- walnuts
- pecans
- sliced almonds - you can swap these for slivered almonds or whole almonds
- pumpkin seeds
- sunflower seeds
- dried cranberries - I recommend apple juice sweetened cranberries to keep this recipe paleo and refined sugar free.
- maple syrup - to sweeten the nuts.
- coconut oil - for cooking the nuts.
- pumpkin spice - for that bold fall flavor.
- flaked salt - flaked sea salt is best for this recipe, as it's added on the nuts just after cooking. However, you can replace this with another type of salt if that's all you have on hand.
Ingredients Substitutions and Mix-Ins
- Use any variety of nuts and seeds. Some other great nut additions include: cashews, brazil nuts, hazelnuts and pistachios.
- Swap the pumpkin spice for cinnamon or make your own spice blend.
- Mix in chocolate chips after the nuts have cooled.
- Add some flaked coconut to the mix.
How to Make Pumpkin Spiced Nuts
These healthy pumpkin spiced nuts are cooked on a frying pan, then spread out on a baking sheet to cool and sprinkled with salt and extra pumpkin spice. Here's what you need to do:
- Line a baking sheet with parchment paper and set aside.
- Add all ingredients except salt to a frying pan. Mix, then place on the stove top and cook on medium heat for 15 minutes, stirring every few minutes.
- Spread the nuts out on your lined baking sheet. Sprinkle with flaked salt and additional pumpkin spice. Cool to room temperature.
- Once cooled, you can serve the nuts in a bowl or store them in a glass jar or container.
Storage
Store these pumpkin spiced nuts in a glass jar or storage container. They can be stored at room temperature, but keep best in the fridge. They'll last well in the fridge for a couple months.
More Recipes You'll Love
Print
Healthy Pumpkin Spiced Nuts (Paleo)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: about 2.5 cups 1x
Description
These healthy pumpkin spiced nuts are made with a mixture of nuts and seeds, lightly sweetened with maple syrup and flavored with pumpkin spice. This recipe is paleo, gluten free, refined sugar free and vegan.
Ingredients
- ½ cup walnuts
- ½ cup pecans
- ½ cup sliced almonds
- ⅓ cup pumpkin seeds
- ⅓ cup sunflower seeds
- ⅓ cup dried cranberries
- 2 Tbsp maple syrup
- 1 Tbsp melted coconut oil
- 1 tsp pumpkin spice
- 1 tsp flaked salt
Instructions
- Line a baking sheet with parchment paper, set aside.
- Combine all ingredients except the flaked salt in a large frying pan.
- Place the pan on your stovetop and cook over medium heat for 15 minutes, stirring every few minutes. Be sure to watch the nuts closely after 10 minutes to make sure they don't burn.
- Turn off the stovetop and carefully transfer the nuts to your lined baking sheet. Spread them out, then top them with flaked salt and sprinkle on additional pumpkin spice before the nuts cool.
- Once cooled to room temp, store the nuts in an airtight glass jar or container. They can be stored at room temperature, but keep best in the fridge for up to two months.
Notes
Feel free to mix and match the nuts/seeds you use. I recommend raw nuts and seeds.
Katie
These nuts are my favorite during the fall months. Enjoy!