Cinnamon-Nutmeg Roasted Pumpkin Seeds

It's that time of the year - the leaves are falling (sparsely here in Southern California, but still!) the air is crisper, and sometimes, you get to pull out a light jacket (seriously though, it was 100˚ last week here...). I love getting the chance to carve pumpkins because 1. they are such a fun way to decorate and 2. I get to roast the pumpkin seeds! Check out my recipe below for cinnamon-nutmeg roasted pumpkin seeds (I'm snacking on these as I write this): 

HOW TO DIY

Pumpkin Seeds

1/2 stick of butter

Salt

Cinnamon

Nutmeg

1. Preheat your oven to 400˚. Line a baking sheet with aluminum foil.

2. In a large bowl, dump pumpkin seeds and pour melted butter to coat. Sprinkle with a substantial amount of salt, cinnamon, and nutmeg. 

3. Spread out evenly on baking sheet. Roast in the oven for 45 minutes, until seeds are crunchy. Enjoy!