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 as a fall breakfast to enjoy at home or to share with a friend.

Ingredient Notes

• Coconut oil. This is a crucial binding agent and coats the oats and nuts so that they toast in the oven rather than scorch.
• Maple syrup. Irresistible flavor and sweetness.
• Pumpkin puree. 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’ve tested this recipe with both unsweetened flaked coconut, which is usually found in the baking aisle or with natural foods, and with larger dried “coconut chips,” which are sold near nuts and dried fruits. Avoid using sweetened coconut flakes, which are extremely sweet and have a lot of excess moisture.
• Chopped pecans. Freely swap in almonds, walnuts, cashews, or omit nuts entirely if needed.
• Pumpkin seeds or pepitas. We keep these on hand year-round to add crunch to my everyday Mexican salad and bake into Dutch oven bread. When it’s pumpkin granola time, they get to shine extra bright!
• Pumpkin pie spice and salt. Making your own pumpkin pie spice is an easy way to welcome autumn, or of course its readily available in stores. You also can substitute 1 teaspoon cinnamon + 1/4 teaspoon ground ginger + a big pinch each of nutmeg, cloves, and allspice to make this granola.

Benefits of Homemade Granola

Many, many packaged granolas—even those branded to look very wholesome—include a ton of added sugar and highly-refined oils, while being arguably light on nutrient-dense add-ins.

When you make your own, you can adjust all of this. Reduce the maple syrup or any other added sugar to make it less sweet, toss in 1-2 Tablespoons of hemp hearts, flax, or chia seeds to add extra fiber and a touch of protein, etc.

How To Make Pumpkin Granola

Homemade granola is so easy to make! Combine everything in a large bowl, bake until crisp, then cool, crumble, and store. These tips and tricks I’ve learned from testing over the years will help you get it right from the very first time.

Begin by gently warming the coconut oil until it is liquid. I do this in the microwave but you certainly can do it on the stovetop and then proceed to mix the granola straight in the saucepan.

Stir in maple syrup and pumpkin puree to create a mostly smooth liquid mixture before adding the oats and everything else.

Some people like to add an egg white to increase the protein content of homemade granola and help form larger clusters; if you do, whisk it into the other liquids.

Toss in the oats, pecans, pumpkin seeds, coconut, and spices. Any more dry mix-ins go in at this time, as well.

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

Stir very well to combine. We want to distribute the spices very evenly, and unlike a cake or muffins, there’s no risk that mixing too much will start to develop gluten and alter the texture.

Scrape the granola out onto a large rimmed baking sheet.

This follows the same basic approach as my all-season coconut pecan granola, but I’ve learned that a slightly higher temperature (325°F vs. the original 300°F) and longer bake time works best for pumpkin granola. This helps concentrate the flavor and bake off the extra moisture of the pumpkin puree.

When the granola is done baking, it will have a nice crisp throughout and be slightly brown around the edges.

Let it cool for at least 15 minutes on the baking sheet, then gently crumble it with your fingertips into pieces of your desired size.

Storage Recommendations

Store homemade granola in any airtight container on the counter. It keeps well that way for 1-2 weeks. You also can freeze it for at least 3 months. Just try to press out as much excess air from the container as possible.

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 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.

More Easy Pumpkin Recipes

• Turkey Pumpkin Chili
• Feel-Good Pumpkin Muffins
• Savory Sage Pumpkin Hummus
• Miniature Pumpkin Custards

This recipe was originally published here in 2019, updated in 2023 with new photos, and updated again in 2026 with streamlined post text and notes on possible ingredient substitutions. The recipe is unchanged.