Preheat oven to 350ºF and line a medium baking sheet with parchment paper. Stir together honey and olive oil in a small bowl. Pour over pumpkin seeds in a medium bowl and stir well to coat.
Add cinnamon fasting tea crystals, maca and ginger. Stir to coat pumpkin seeds. Spread evenly on baking sheet and bake for 8 minutes. Stir seeds and bake for 7-8 minutes longer. Keep a watchful eye on the seeds in the oven as they can quickly burn.
Cool pumpkin seeds at room temperature for 15 minutes. Store in a jar in a dry location.