Maple Pumpkin Granola

Maple pumpkin granola is a true delight, loaded with real pumpkin, maple syrup, oats, pecan, pumpkin seeds, and plenty of cozy spices. It’s also easy to make, naturally vegan and gluten-free, and all-around irresistible. One of my family’s most requested fall breakfasts and snacks!

Perfect Pumpkin Granola

This maple pumpkin granola is one of my favorite small projects to celebrate fall. It’s super quick and easy to make, smells amazing while it bakes, and delivers lots of delicious breakfasts and snacks. Plus, it’s healthy enough that I feel good about eating it every day, too.

There’s a lot to love here, as always. This recipe is:

• Fast and simple. It takes about 10 minutes to stir everything together and pop in the oven.
• Packed with fall flavor. We’ve got maple, pecan, pumpkin, and all the spices.
• Versatile. Eat it for breakfast, munch on it as a snack, give some as a gift. There’s no wrong way to granola.

Making your own granola is oddly satisfying. It’s probably not the first thing you think of when you consider cooking and prepping more foods for yourself — after all, there are tons of delicious specialty granolas on most grocery store shelves — but after realizing how easy, adaptable, and inexpensive it is to make it yourself, you might well be hooked.

Why is homemade granola better?

Although granola is often thought of as a healthy choice, many store-bought brands include a lot of added sugar, refined oils, and other processed ingredients, and are arguably light on nutrient-dense add-ins. When you make your own granola, you can adjust all of these things to taste, so the granola is only as sweet as you want it to be, and you can toss in extras as you wish.

Craving more fiber? Add 1-2 Tablespoons of flax seeds or chia seeds. Need more protein? Double the amount of heart-healthy nuts. You get the idea.

Ingredients & Substitutions

Here are a few notes and shopping tips about the ingredients you’ll need to make this, as well as possible substitutions. Find full amounts in the print-friendly recipe card below.

• Coconut oil.
• Maple syrup. Honey is a good substitute if you don’t need vegan granola.
• Pumpkin purée. 100% pure pumpkin, not packaged pie filling.
• Old-fashioned rolled oats. For the right texture, be sure to use old-fashioned rolled oats, not the steel-cut or quick-cooking varieties.
• Unsweetened coconut. I make this often with either unsweetened flaked coconut, the kind you usually find in the baking aisle or with natural foods, or with larger dried “coconut chips,” which are sold at Trader Joe’s in the section with nuts and dried fruits.
• Chopped pecans. Feel free to sub walnuts, cashews, or omit nuts entirely.
• Pumpkin seeds. Swap in any other type of seed or leave these out. Though stocking pumpkin seeds is a great idea year-round: they’re terrific to add crunch to salads and bake into Dutch oven bread.
• Pumpkin pie spice and salt.

Many of these items are most likely already in your pantry, and they all have a long shelf life.

What can I substitute for pumpkin pie spice?

This recipe calls for 2 teaspoons of pumpkin pie spice, a blend commonly found in the US beginning in September and throughout the fall and winter. If you don’t have this on hand on available, my first recommendation is to make your own! It’s so easy and useful in a lot of ways. You can also simply substitute 1 teaspoon cinnamon plus 1/4 teaspoon ground ginger and a big pinch each of nutmeg, cloves, and allspice for this granola recipe.

How To Make Pumpkin Granola

This is a general overview. As always, you will find full instructions with exact ingredients and times in the print-friendly recipe card below.

Homemade granola is so easy to make!

1. Combine all ingredients in a large bowl.
2. Spread the mixture evenly over a large rimmed baking sheet.
3. Bake until crisp.
4. Cool, then crumble into pieces and store.

I usually store just melt the coconut oil gently in the microwave, then stir in the maple syrup and pumpkin puree before adding the oats and everything else.

Try to be sure you use a large bowl to start with, so you don’t have to be like me and switch bowls halfway through. 🙂

This follows the same basic approach as our other granolas, but you’ll want to bake it at a slightly higher temperature (325 vs. 300 degrees F) and for a few extra minutes. This is because pumpkin purée adds a lot of moisture, and the extra heat is needed to make sure the granola crisps up.

Once it’s done baking, it will have a nice crisp throughout and be slightly brown around the edges.

Be sure to let the granola cool for at least 15 minutes on the baking sheet, then get in there and crumble it with your hands into pieces of your desired size.

Storage Recommendations

Store homemade granola in any airtight container on the counter or in the refrigerator. It should keep well that way for 1-2 weeks.

Maple pumpkin granola makes a lovely and unexpected homemade gift in the fall for friends, neighbors, or coworkers. Divvy up small portions among old jam jars or takeout containers, add a cute label or message, and go make someone’s day!

Serving Suggestions

Enjoy pumpkin granola with fresh blueberries, blackberries, pomegranate arils, or sliced banana and your favorite milk or yogurt. My personal favorite combination? Fresh blueberries and unsweetened vanilla almond milk.

This homemade granola is also perfect mixed into yogurt parfaits or enjoyed as a crunchy snack mixed with chocolate chips, extra nuts, or seeds.

Related Recipes

Once you start making homemade granola, you’ll be completely hooked! Don’t miss our other favorites combos: coconut pecan, honey walnut with cinnamon, and dark chocolate chunk raspberry granola. All of them are naturally-sweetened and, of course, quick and easy to make!

Craving more pumpkin? Make weeknight dinner easy with Crockpot pumpkin chili, for starters! Then, we love these healthy pumpkin muffins or more decadent pumpkin pecan streusel muffins (which also adapt well to two-bite size) for a treat, pumpkin ravioli with browned butter and sage for a main dish, or savory pumpkin hummus for an unexpected appetizer.

Of course there is always our favorite bourbon molasses pumpkin pie or adorable miniature pumpkin custards, as well.