Honey Roasted Pumpkin Seed Clusters

Have leftover pumpkin seeds from carving a pumpkin?? Don’t throw them out!! Save them and make these delicious sweet + salty pumpkin seed clusters. They’re crunchy and flavorful and can be easily added to salads or eaten on their own!



  • roughly 1 cup pumpkin seeds from pumpkin or store bought
  • 1 tablespoon pasture raised butter (if available, I like using Kerrygold or Vital Farms  butter)
  • 2 tablespoons honey
  • pinch of sea salt



  1. Preheat oven to 325F and line a baking sheet with parchment paper.
  2. Scoop seeds from pumpkin and remove stringy parts from the seeds.
  3. Rinse seeds in colander and pat dry with paper towels.
  4. Place all seeds onto baking sheet and lay out evenly.
  5. Melt butter in the microwave for 30 seconds and stir in honey immediately afterwards.
  6. Pour honey + butter mixture all over the seeds. Use a spoon to stir seeds on the baking sheet so that all seeds are completely covered.
  7. Sprinkle sea salt all over.
  8. Place in the oven and bake for 25-30 minutes or until seeds look crisp and golden brown.
  9. Store in an airtight container for a week.
  10. Enjoy!


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