Candy Cupcakes and Cinnamon Roasted Pumpkin Seeds
Do you have leftover Halloween candy staring you in the face? Make some cupcakes to go with all that candy! This weekend Shawn and I pretended we were 5 years old for a few hours and went to town. :) These are really not healthy cupcakes at all. We were only in it for the decoration aspect so we used a regular Duncan Hines package, but substituted half the butter for applesauce and you couldn’t even tell at all! But then we loaded on the buttercream frosting and candy so it all evens out in the end. Don’t worry I come up with a healthier snack you can reach for instead of the leftover candy…
I looooove taking out the insides! It is so much fun to squeeze the ooey-gooey pumpkin! After we perfected our Jack-o-Lanterns we separated the seeds from the goo and mixed them with cinnamon, sugar, nutmeg and salt and roasted them in a 350 degree oven for about 20 minutes. They were surprisingly satisfying, almost like popcorn! Pumpkin seeds are actually a very good source of mono-unsaturated fats, protein and a lot of minerals like iron, copper an zinc.
Here is the recipe:
Cinnamon and Sugar Roasted Pumpkin Seeds
*Make sure to wash and dry seeds before starting.
For about 4 cups of seeds
2 tsp cinnamon
1/2 tsp nutmeg
2 Tbsp sugar
2 Tsp salt
Mix all spices together and spread seeds out on a baking sheet sprayed with cooking spray. Bake for 20 minutes on 350. Adjust salt/sugar levels according to taste. Enjoy as a healthy and natural snack!