1tspcoconut sugar (omit if you’re doing a sugar detox)
Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
In a medium bowl, mix together the pumpkin seeds, orange juice, salt, spices, and coconut sugar (if using).
Spread the coated pumpkin seeds on the prepared baking sheet and bake for 5 to 7 minutes, until crisp and puffed. Allow to cool completely before storing in an airtight container in the pantry. If they lose their crunch after being stored, simply pop them in a 350°F oven for a few minutes to crisp them back up.
