There’s something about Maple Pumpkin Granola that just feels like fall wrapped in a crunchy, golden hug. Sweet maple syrup, real pumpkin, warm spices—this granola makes your kitchen smell like a pumpkin pie just moved in. And honestly, who’s mad about that?
I’ve been making this on repeat for my crew, and let me tell you—my kids grab handfuls like it’s candy, and I sneak spoonfuls straight from the jar when I should be “cleaning up.” Mom life, right?
If you’re looking for a breakfast or snack that’s crunchy, flavorful, and actually nourishing, this recipe is going to be your new best friend.
Table of Contents
Why You’ll Love This Maple Pumpkin Granola
- Quick prep (just 10 minutes before baking)
- Packed with wholesome oats, pecans, and pumpkin seeds
- Cozy pumpkin spice flavor—like autumn in every bite
- Vegan, gluten-free, and naturally sweetened
- Stays crunchy for up to 2 weeks
What Does Maple Pumpkin Granola Taste Like?
Imagine a crunchy oat cluster kissed with maple syrup, toasted nuts, and just the right amount of pumpkin pie spice. It’s sweet, but not cloying, with a hint of salt to balance it out. Each bite has that irresistible “crunch-munch” satisfaction—you know, the one that keeps you going back for “just one more.”
Ingredients You’ll Need for Maple Pumpkin Granola
Making Maple Pumpkin Granola is all about layering flavors and textures that work together in the most comforting way. Think crunchy, nutty, a little sweet, a little salty—and of course, full of that cozy pumpkin spice magic. Here’s the breakdown of what goes into this recipe and why:
- Coconut oil (1/4 cup): This helps everything crisp up in the oven and adds a subtle tropical note. If you’re not a fan of coconut, you can swap it out for melted butter or avocado oil and still get that irresistible crunch.
- Maple syrup (1/4 cup): Pure maple syrup is the natural sweetener that gives this granola its warm, caramel-like flavor. It’s the “maple” in Maple Pumpkin Granola and truly ties all the fall flavors together. If you’ve ever made something like Apple Cider Cake, you know how magical natural sweeteners can be in baking.
- Pumpkin puree (1/2 cup): Real pumpkin (not the pie filling!) is what sets this recipe apart. It adds moisture, depth of flavor, and a gorgeous golden-orange hue. Plus, pumpkin is full of vitamins and fiber—making this granola not just tasty, but nourishing too.
- Old-fashioned rolled oats (3 cups): The base of all good granolas. Rolled oats hold their texture during baking and toast beautifully, creating those crunchy clusters we all love. Avoid quick oats—they’ll turn mushy instead of crunchy.
- Unsweetened coconut flakes or chips (1/2 cup): These toast up in the oven and bring an extra layer of crunch. If you use coconut chips (those big wide pieces), you’ll get a nice variety of texture. Sweetened coconut can be used, but keep in mind it will make the granola sweeter and a bit chewy.
- Chopped pecans (1/2 cup): Pecans and pumpkin are a classic fall duo. They bring a buttery, nutty richness that complements the maple perfectly. You could also use walnuts or almonds if that’s what you have on hand.
- Pumpkin seeds (1/4 cup): Also called pepitas, these little green gems add crunch and a bit of earthiness. They’re also packed with protein and minerals—bonus points for making this breakfast a little more nourishing.
- Pumpkin pie spice (2 teaspoons): The secret weapon for that unmistakable fall flavor. It’s a cozy mix of cinnamon, ginger, nutmeg, cloves, and allspice. If you don’t have a jar handy, you can easily mix up your own (and trust me, it’s worth it).
- Salt (up to 1 teaspoon flaked sea salt or 1/2 teaspoon table salt): Salt may seem like a small detail, but it makes a huge difference in balancing sweetness and enhancing flavor. Just remember—if you’re using regular table salt, don’t overdo it!
When these ingredients come together, you get a golden batch of Maple Pumpkin Granola that’s crunchy, slightly sweet, and layered with cozy spice in every bite. It’s the kind of recipe that’s just as perfect on top of yogurt as it is eaten by the handful straight from the jar.
How to Make Maple Pumpkin Granola (Step by Step)
Making Maple Pumpkin Granola is simple, but the little details—like how you spread it on the pan or when you break it apart—make all the difference between a so-so granola and those dreamy, crunchy clusters you can’t stop snacking on. Here’s exactly how to do it:
Step 1: Preheat and Prepare
Start by preheating your oven to 325°F. This lower temperature gives the granola enough time to dry out and get crispy without burning. Line a large baking sheet with parchment paper or a silicone baking mat. Trust me, this makes cleanup a breeze and helps prevent sticking. (If you’ve ever made sticky granola that welded itself to the pan, you know what I mean!)
Step 2: Warm the Wet Ingredients
In a large microwave-safe mixing bowl, combine 1/4 cup coconut oil and 1/4 cup maple syrup. Microwave for about 30–60 seconds until the coconut oil is fully melted. Give it a quick stir, then whisk in 1/2 cup pumpkin puree. This trio is what gives Maple Pumpkin Granola its signature flavor: cozy, rich, and a little sweet with that golden pumpkin color.
👉 If you’re a fall flavor fan, this step will remind you of mixing batter for Apple Spice Cake—the aroma alone is enough to make you smile.
Step 3: Add the Dry Ingredients
Now comes the fun part: stir in your 3 cups rolled oats, 1/2 cup coconut flakes, 1/2 cup chopped pecans, 1/4 cup pumpkin seeds, 2 teaspoons pumpkin pie spice, and up to 1 teaspoon flaked sea salt. Use a spatula or wooden spoon to mix until everything is coated evenly. You don’t want any “naked oats” hiding at the bottom of the bowl—every bite should carry flavor.
Step 4: Spread It Out
Pour the mixture onto your prepared baking sheet and spread it into an even layer. If you love big clusters (I do!), gently press the mixture down with the back of your spoon. This helps the oats and nuts stick together as they bake.
Step 5: Bake to Golden Perfection
Slide the tray into your preheated oven and bake for 35–40 minutes. The edges will turn golden brown, and your kitchen will smell like autumn has officially arrived. Don’t worry if it looks soft when you pull it out—that’s exactly how it should be. The magic happens as it cools.
Step 6: Cool Completely
This is the hardest part—waiting! Leave the tray on the counter and let the granola cool for at least 15 minutes. As it cools, it transforms from soft and sticky into perfectly crunchy clusters. Resist the urge to stir too soon unless you prefer smaller pieces.
Step 7: Break and Store
Once cool, break the granola into your desired cluster size using a spatula or your hands. Transfer it to an airtight jar or container. Stored at room temperature, your Maple Pumpkin Granola will stay fresh and crunchy for 1–2 weeks. (Though in my house, it never lasts that long!)
Extra Serving Ideas
- Sprinkle over yogurt with fresh fruit for a quick breakfast.
- Enjoy with almond milk for a cozy cereal vibe.
- Pack in little jars for thoughtful homemade gifts.
- Toss on top of Thanksgiving Fruit Salad for an extra crunch.
Tips and Tricks for Perfect Maple Pumpkin Granola
- Don’t over-salt: If using table salt, stick to 1/2 teaspoon max. Sea salt flakes are milder, so you can use up to a teaspoon.
- Cluster magic: For big crunchy chunks, press the granola down into the pan before baking and don’t stir while cooling.
- Mix-ins: After baking, toss in dried cranberries, chocolate chips, or even yogurt-covered raisins.
- Storage hack: If it softens, crack open the lid for a day. The crunch comes back!
True story: the first time I made this, I overdid the salt. My husband politely ate it anyway, but the kids voted it “too weird.” Lesson learned—less is more when it comes to table salt!
Storage
Store in an airtight jar or container at room temperature for 1–2 weeks. Pro tip: hide a secret jar for yourself if you’ve got granola-loving kiddos.
FAQs
Can I freeze Maple Pumpkin Granola?
Yes! Freeze in a zip-top bag for up to 3 months. Just thaw before eating.
Can I use quick oats?
Stick to old-fashioned rolled oats for the best texture. Quick oats make it mushy.
Can I replace coconut oil?
Yes—melted butter or avocado oil works beautifully.
Conclusion
This Maple Pumpkin Granola is crunchy, cozy, and just plain addictive. Whether you sprinkle it on yogurt, pour it over milk, or sneak it by the handful, it’s a recipe worth keeping on rotation.
So go ahead, whip up a batch, and let your home smell like fall bliss. And when you do, I’d love to hear how it turned out—leave a review or tag me on Instagram so I can cheer you on!
P.S. If you love fall flavors, you’ll probably adore my Apple Pumpkin Streusel Muffins too.
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Print
Maple Pumpkin Granola
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 cups
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This crunchy, cozy Maple Pumpkin Granola is full of fall flavor—made with real pumpkin, maple syrup, and warm spices for the perfect seasonal breakfast or snack.
Ingredients
¼ cup coconut oil
¼ cup maple syrup
½ cup pumpkin puree
3 cups old-fashioned rolled oats
½ cup unsweetened coconut flakes or chips
½ cup chopped pecans
¼ cup pumpkin seeds (pepitas)
2 tsp pumpkin pie spice
½–1 tsp salt (flaked sea salt or table salt)
Instructions
1. Preheat oven to 325°F and line a large baking sheet with parchment paper or a silicone mat.
2. In a large microwave-safe bowl, combine coconut oil and maple syrup. Microwave for 30–60 seconds until melted, then stir in pumpkin puree.
3. Add oats, coconut flakes, chopped pecans, pumpkin seeds, pumpkin pie spice, and salt. Mix until evenly coated.
4. Spread mixture onto prepared baking sheet in an even layer. Press down gently with a spoon for larger clusters.
5. Bake for 35–40 minutes, or until golden and fragrant. Do not stir while baking.
6. Remove from oven and allow to cool completely for at least 15 minutes.
7. Break into clusters and store in an airtight container for up to 2 weeks.
Notes
For maximum crunch, don’t stir the granola until fully cooled.
Customize with your favorite nuts or dried fruit after baking.
Makes a thoughtful gift in mason jars or a crunchy topping for yogurt or salads.
