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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.
A Note from Monica
Why you’ll love this family favorite recipe!
This maple pumpkin granola recipe 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 a lot!
This recipe is fast and simple to make—estimate about 10 minutes to stir everything together and pop in the oven—and bursting with the classic autumn flavors of maple, pecan, pumpkin, and warm spices. What’s more, making your own granola is oddly satisfying, and gives you every opportunity to adjust the sweetness, salt content, or other mix-ins to taste. Eat it for breakfast, munch on it as a snack, or give some as a gift. There’s no wrong way to pumpkin granola!
“So good! So easy to make and came out perfect. I omitted the pumpkin seeds cause I don’t care for them, but added a few tablespoons of chia seeds. Delicious! My first fall recipe of the season and I can’t wait to make it again already. Thank you so much!”
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.
Pro Tip
Line your baking sheet with a silicone baking mat or parchment paper to avoid the granola scorching or sticking to the pan. This also makes for much easier clean-up. Sometimes this is optional, but when making homemade granola, I consider lining the pan a must!
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.
Pro Tip
Be certain to let your granola cool all the way to room temperature prior to stashing it in airtight containers. Any residual warmth will lead to condensation, which in turn leads to soggy granola, which is no one’s favorite.
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
Maple Pumpkin Granola
Ingredients
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree
- 3 cups old-fashioned rolled oats
- 1/2 cup unsweetened coconut flakes or chips
- 1/2 cup chopped pecans
- 1/4 cup pumpkin seeds
- 2 teaspoons pumpkin pie spice
- up to 1 teaspoon flaked sea salt, or 1/2 teaspoon table salt, see note
Instructions
- Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Combine coconut oil and maple syrup in a large microwave-safe bowl. Microwave for 30-60 seconds, then add pumpkin puree and stir to combine.1/4 cup coconut oil, 1/4 cup maple syrup, 1/2 cup pumpkin puree
- Add oats, coconut, pecans, pumpkin seeds, pumpkin pie spice, and salt to the bowl. Stir well to mix everything evenly.3 cups old-fashioned rolled oats, 1/2 cup unsweetened coconut flakes or chips, 1/2 cup chopped pecans, 1/4 cup pumpkin seeds, 2 teaspoons pumpkin pie spice, up to 1 teaspoon flaked sea salt
- Spread mixture in an even layer on the baking sheet and bake for 35-40 minutes. Remove from the oven and cool for at least 15 minutes. (Granola will be soft when first removed from the oven, then get crunchy as it cools.)
- Use your hands or a spatula to break cooled granola into pieces of your desired size. Store at room temperature for 1-2 weeks, or freeze for 2-3 months.
Notes
- Alternative Stovetop Instructions: Melt coconut oil together with maple syrup in a large saucepan. Stir in pumpkin puree, followed by all dry ingredients. Scrape onto a baking sheet and proceed as directed.
- Salt: We find this granola wonderful with 1 tsp. of flaked sea salt. If you’re very sensitive to salt, use a bit less. If you’re using regular table salt, only use ½ tsp. Table salt has much less space between flakes and is much more concentrated.
- 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 more moisture than we want in crunchy granola.
- Pumpkin Pie Spice: Making your own 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.
- Storage: 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Hello, have you tried making it oil free? Is it possible to omit the coconut oil?
Hi, I have not tried that, sorry! I did a quick browse of the top oil-free granola recipes and it looks like applesauce is a common substitute, so it might be worth trying that. I would love to hear how it works out if you give it a go. <3
So good! So easy to make and came out perfect. I omitted the pumpkin seeds cause I don’t care for them, but added a few tablespoons of chia seeds. Delicious! My first fall recipe of the season and I can’t wait to make it again already. Thank you so much!
So, so, so happy to hear this! I love the idea of the chia seeds and think I will toss those into a batch of this soon. Thank you so much for taking the time to leave this review!
We made it for our preschool and the kids (and adults) loved it!
Fantastic recipe. My first time making granola and it came out perfect! I omitted the added salt and it was still wonderful. Will be making over and over again!
I am so happy to hear you enjoyed it! Thank you for taking the time to leave this review!
I just made this-it is delicious! Perfect amount of sweetness and saltiness!
Way too salty. Followed the recipe exactly except for the pumpkin seeds and all I taste is saltiness. My kids won’t eat it.
this is so simple yet SO tasty. i put some of it on top of maple yogurt, the two pair perfectly! definitely will be making again.
Perfect recipe!! My new favorite breakfast. I could eat this everyday.
So happy to hear that, Amanda! Thank you for taking the time to leave this feedback!
Delicious and wholesome!
Yay, Anna, so glad you tried and like it!
Simply obsessed with homemade granola. Once I baked it, I knew I wouldn’t go back to store-bought granola. Most of them are high in sugar and contain unnecessary ingredients (though it’d be unfair not to say that some of them are pretty good and healthy). This granola makes a great snack or breakfast. But I’ve never even thought of making pumpkin granola. It looks so lovely with blueberries. Thank you so much for this inspiration Monica. I’m so happy to have come across your blog. Look forward to your new recipes.