Spiced Pumpkin Granola Autumnready Crunch
Quick Hook
Pumpkin Granola is my fall obsession.
Do you crave that cozy spice smell?
It blends maple sweetness with warm spice.
Search interest for pumpkin recipes spikes every autumn.
Oh my gosh, it feels like a seasonal hug.
I made this as gifts last year.
Neighbors kept asking for the recipe.
This Pumpkin Granola Recipe gives big, crunchy clusters.
Honestly, it beats store-bought stuff most days.
Brief Overview
This idea riffs on classic American fall flavors.
Think pie spices, nuts and a maple note.
Difficulty is easy.
Prep 15 minutes, bake 25 30 minutes.
Preheat oven to 325° F ( 160° C) .
Cool 15 20 minutes for crisp clusters .
Yield about 4 5 cups finished granola.
Makes 8 10 servings, roughly half cup each.
Serve on yogurt, porridge, or snack bowls.
Try it as Maple Pumpkin Granola on oatmeal.
Main Benefits
Oats and seeds give fiber and healthy fats.
That’s one clear nutrition win for breakfast.
Use gluten-free oats to make gluten-free Pumpkin Granola.
Perfect for batch cooking and gifting.
Holiday brunches or office treats are ideal.
This Autumn Spiced Granola has cozy, crowd pleasing flavor.
What makes it special is pumpkin purée.
Pumpkin Puree Granola binds clusters without sogginess.
Press the mix for bigger Pumpkin Granola Clusters.
Stir only once mid-bake for chunkier bits.
I once burned the edges, by the way.
Lesson learned: watch the oven like a hawk.
It’s also flexible and easy.
Swap nuts or seeds to suit diets.
Maple Pumpkin Granola becomes Pumpkin Spice Granola easily.
This Homemade Pumpkin version is forgiving and kind.
Ready to cook? Now onto the ingredients.
Grab your oats, pumpkin purée, maple syrup, and spices.
This Easy Pumpkin treat will brighten weekday breakfasts.
Ingredients & Equipment
“Autumn is a second spring.” I love that line. It fits this cozy Pumpkin Granola. It smells like fall in a jar.
Main Ingredients Dry Base
- Rolled oats — 3 cups (≈270 g) . Use old-fashioned oats. They toast best.
- Chopped pecans or walnuts — 1 cup (≈120 g) . Fresh, not rancid.
- Pumpkin seeds (pepitas) — 1/4 cup (≈30 g) .
- Sunflower seeds — 1/4 cup (≈35 g) .
- Unsweetened shredded coconut (optional) — 1/2 cup (≈40 g) .
- Ground cinnamon — 2 tsp (≈4 g) .
- Pumpkin pie spice — 1 tsp (≈2 g) . Or mix 3/4 tsp cinnamon plus 1/4 tsp ginger and 1/4 tsp nutmeg.
- Fine sea salt — 1/2 tsp (≈3 g) .
Quality tip: buy oats with a late harvest date. Use pure maple syrup, not pancake syrup. Get smooth, canned pumpkin purée. Not pumpkin pie filling.
Main Ingredients Wet Mix
- Pumpkin purée — 1/2 cup (≈120 g) .
- Pure maple syrup — 1/3 cup (≈80 ml) .
- Neutral oil or melted coconut oil — 1/3 cup (≈80 ml) .
- Light brown sugar (optional) — 2 tbsp (≈25 g) .
- Pure vanilla extract — 1 tsp (≈5 ml) .
This combo makes sticky clusters. Keep pumpkin to half a cup. Too much makes soggy granola.
Seasoning Notes
Essential spice combo: cinnamon, ginger, nutmeg. Add a pinch of cardamom for depth. For a Pumpkin Spice Granola vibe, up the cinnamon to 2 1/2 tsp and add clove.
Flavor enhancers: a tiny pinch of salt brightens sweetness. Browning the oil slightly gives a nutty, caramel note. Zest of orange lifts the mix.
Quick swaps: maple syrup → honey (same volume). Oil → melted coconut oil (same volume). Use gluten-free oats to make Gluten-Free Pumpkin Granola.
Equipment Needed
- Rimmed baking sheet (half-sheet) or two cookie sheets.
- Parchment paper or silicone baking mat.
- Large mixing bowl and a small bowl for wet mix.
- Whisk and flexible spatula.
- Measuring cups/spoons or kitchen scale.
- Cooling rack and airtight jar for storage.
Household alternatives: no scale? Use the cups. No rimmed sheet? Use a roasting pan and watch browning.
Oh my gosh, the first time I pressed the mix I panicked. It stuck to the spatula. Lesson learned: press gently and cool completely.
For big Pumpkin Granola Clusters, press and stir only once. Enjoy your Maple Pumpkin Granola adventures.
Cooking Method Spiced Pumpkin Granola
There’s something cozy about a jar of homemade granola. As my granola loving aunt said, “Crunch is everything.” I agree. This Pumpkin Granola recipe delivers that crunch with fall spice.
Prep Steps
Get your mise en place ready. Measure oats, nuts, seeds, and spices. Mix wet ingredients in a small bowl. Keep parchment and a rimmed baking sheet handy.
Safety first. Ovens and hot pans burn. Use oven mitts. Let the tray cool fully before touching. Keep kids away from the oven.
Time saving tip. Line two sheets ahead. Toast nuts while you mix wet ingredients. That saves about 5 minutes .
step-by-step Process
- Preheat oven to 325° F ( 160° C) and line a baking sheet.
- Mix oats, nuts, seeds, coconut, spices, and salt. Stir well.
- Whisk pumpkin purée, maple syrup, oil, brown sugar, and vanilla.
- Pour wet mix over dry mix. Stir until tacky, not soupy.
- Spread on the sheet. Press lightly for clusters. Bake 25– 30 minutes .
- Stir once at 12– 15 minutes to brown evenly. Cool 15– 20 minutes .
Look for visual cues. Golden edges and nutty aroma mean done. The center may still feel soft. That’s okay. It firms while cooling.
Critical temperature points matter. If your oven runs hot, drop to 300° F ( 150° C) . Bake longer to avoid burnt nuts.
Pro Tips
Use only pumpkin purée. Not pumpkin pie filling. This keeps flavors clean.
Technique one. Press the granola before baking. Bigger clusters form.
Technique two. Stir once only. Too much stirring makes crumbs.
Common mistakes to avoid. Overload with pumpkin makes soggy granola. Don’t remove it too late. Burned nuts happen fast.
make-ahead option. Store cooled granola in an airtight jar. It lasts up to 2 weeks . Freeze for longer storage.
I remember my first batch. I stirred too often. It became crumbs. Lesson learned. Now I make Maple Pumpkin Granola and Pumpkin Spice Granola with confidence.
Try a gluten-free swap. Use certified oats for gluten-free Pumpkin Granola. Trust me. This is easy pumpkin comfort.
Quick opener
As Albert Camus wrote, autumn feels like a second spring. That vibe is exactly why I make this Pumpkin Granola Recipe.
Oh my gosh, the smell fills the house. This Homemade Pumpkin crunch hits like comfort food. It’s like Pumpkin Spice Granola and cozy socks in one.
Serving Suggestions
Spoon Pumpkin Granola over Greek yogurt. Add sliced apple or pear. For breakfast parfaits, layer with yogurt and fresh fruit.
Want snack vibes? Eat it straight from the jar. For drinks, pair with a spiced latte or hot apple cider.
Maple Pumpkin Granola works great on pancakes. For brunch, sprinkle over warm porridge. Autumn Spiced Granola pairs with cold oat milk too.
Storage Tips
Cool completely before storing. This is crucial to keep crunch. Store in an airtight jar at room temperature. It keeps fresh for up to two weeks.
Freezing is easy. Divide into zip bags or jars. Freeze for up to three months. Thaw at room temperature before opening.
To reheat, warm gently. Bake at low heat for a few minutes. Or pop a handful in the oven at 300° F for five minutes. Crisp returns fast.
Variations
Make it gluten-free by using certified oats. This creates a tasty gluten-free Pumpkin Granola. For nut-free, swap nuts for extra pepitas. Add two tablespoons tahini for richness.
Love Maple Pumpkin Granola? Use only maple syrup. For extra cluster love, press the mix into the pan before baking.
That makes chunky Pumpkin Granola Clusters. Swap spices in spring. Try orange zest and dried apricot for a seasonal twist.
Pumpkin Puree Granola is flexible and forgiving.
Nutrition Basics
Per half cup, calories sit around 260. Protein is about 6 grams. Fiber runs near 4 grams. Healthy fats come from nuts and seeds.
Pumpkin adds vitamin A and beta-carotene. Oats supply long-lasting carbs and satiety.
Final thoughts Honestly, my first batch was too soggy. I learned to use only half a cup of purée. Now I nail the cluster texture every time.
Give it a go. You’ll love the crunch. Enjoy your Pumpkin Granola adventure.
Frequently Asked Questions
What exactly is Pumpkin Granola and how is it different from regular granola?
Pumpkin Granola is a baked oat cereal that uses pumpkin purée and warm spices (cinnamon, ginger, nutmeg) in the wet mix, which gives a subtly caramelised, autumnal flavour and helps bind clusters.
Unlike many classic granolas that rely only on oil and syrup, the pumpkin adds moisture and depth so you use less purée than you might expect and follow a careful bake/cool routine to keep it crisp.
Pro tip: always use pumpkin purée, not pumpkin pie filling, for clean flavour and controllable sweetness.
How do I keep Pumpkin Granola from turning soggy or chewy?
The keys are quantity, temperature and cooling: stick to about 1/2 cup pumpkin purée, bake at 325°F (or 300°F if your oven runs hot), stir only once midway, and press the mix lightly into the pan so it forms clusters.
Let the tray cool completely on a rack before breaking into pieces and sealing trapping warm granola causes steam and sogginess. Also add dried fruit and chocolate only after the granola is fully cooled to prevent moisture transfer.
Can I make Pumpkin Granola gluten-free or nut-free?
Yes use certified gluten-free rolled oats to make it gluten-free, and replace tree nuts with extra pepitas and sunflower seeds for a nut-free version. For richness without nuts try adding 2 tablespoons of tahini to the wet mix; it gives body and helps clusters form.
Always check labels for cross contamination if you have severe allergies.
How do I get big, crunchy clusters instead of fine crumbs?
Press the coated oat mixture firmly into an even layer on the baking sheet before it goes in the oven and resist stirring too much flip edges toward the centre at the halfway mark instead of over mixing.
Using a little brown sugar or slightly more syrup can help binding, but cooling completely is just as important: the granola firms up as it cools, so don’t try to break it up too soon. If you like very large clusters, press harder and bake without a full mid-bake stir.
How long will Pumpkin Granola keep and can I freeze it?
Stored in an airtight container at room temperature, Pumpkin Granola stays crunchy for about two weeks; keep it cool and away from direct sunlight. For longer storage, freeze in a sealed bag or jar for up to three months and thaw at room temperature it retains texture well.
Remember to add any dried fruit or chocolate after cooling if you plan to store it at room temp, as those add-ins can change moisture and shelf life.
Is Pumpkin Granola healthy and can I make it lower in sugar or fat?
Per the recipe this granola is a nutrient dense treat oats, seeds and nuts provide fibre, protein and healthy fats, with roughly 260 kcal and about 10 g sugar per 1/2-cup serving depending on add-ins.
To reduce sugar, cut back the maple syrup slightly or swap for less sweet brown rice syrup; swap half the oil for applesauce for lower fat (expect softer clusters). Portion control and pairing with plain Greek yogurt or milk make for a balanced breakfast rather than a pure snack think of it as a slightly indulgent, seasonal pantry staple rather than a health bar.
Spiced Pumpkin Granola Autumnready Crunch
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 260 kcal |
|---|---|
| Protein | 6 g |
| Fat | 14 g |
| Carbs | 32 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 55 mg |