For those of you obsessed with pumpkin flavors here is a fun twist on my traditional granola recipe that will fulfill your pumpkin cravings. This granola has pecans and pumpkin seeds with the flavor of pumpkin spice and maple syrup. The combination is not only delicious, it also makes the whole house smell amazing.
It’s that time of year again, summer is coming to an end and the weather is getting cooler and pumpkin flavored EVERYTHING is showing up EVERYWHERE. I am not one to complain, I am overly excited to wear boots and scarves and drink Pumpkin Spice Lattes.
I love making homemade granola… I know exactly what ingredients are in it so I can avoid all the added sugar, oil, and hidden ingredients in most store bought granola. For this recipe, I use pumpkin puree and maple syrup, spice it up with pumpkin spice and cinnamon then add pecans and pepitas. The problem is this Pumpkin Spice Granola is so good you can’t stop eating it.
What are Pepitas and is it a Pumpkin Seed you pull out of your Pumpkin?
It was only a few months ago I discovered Pepitas so if you’re reading this post and are quick to google pepita, don’t feel bad! So, according to Google, technically pepitas and pumpkin seeds are the same thing. The difference is a pepita doesn’t have a shell. The pepita is the seed found inside of the white, oval-shaped pumpkin seed you pull out of your pumpkin before carving.
You’re in luck because this time of year, most grocery stores sell Pepitas, either roasted or raw. They are green in color and are a great salad topping or snack.
I used Roasted Pepitas in my granola recipe, but you can use Raw Pepitas if you desire. I enjoy the roasted seeds because they add a good crunch and salty flavor.
- 3 cups Rolled Oats
- 1 cup pecans, chopped
- ½ cup pepitas (shelled pumpkin seeds)
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon spice
- ¼ cup coconut oil
- ½ cup pumpkin puree (unsweetened)
- ½ cup maple syrup
- ¼ cup honey
- 1 tsp vanilla extract
- Preheat oven to 325 degrees F.
- Line a rimmed baking sheet with parchment paper or a silicon baking mat.
- Combine the oats, pecans, pepitas, pumpkin pie spice, and cinnamon spice in a large mixing bowl. Set aside.
- Melt the coconut oil for 5 to 10 seconds in the microwave then mix with pumpkin puree, maple syrup, honey, and vanilla in a small mixing bowl until well combined and smooth.
- Add the wet ingredient mixture to the dry mixture and stir until evenly coated. Spread the mixture on the baking sheet. Bake for 35 to 40 minutes, stirring occasionally until golden brown. For a clumpier granola, don’t mix.
- Remove the granola from the oven *NOTE* the granola won't be completely crunchy yet. Allow to cool for 5 to 10 minutes. The granola will crisp as it cools and then break into clumps while the granola is still slightly warm. Allow to cool completely. Add dried fruit such as cranberries, if desire.
- Store leftover granola in an airtight container for up to 2 months.
- *NOTES* For a more clumpy granola, add more honey. Also, don't mix it right when it comes out of the oven. Allow granola to cool completely and then mix.
Click here for my Healthy Homemade Granola Recipe.
Did you make this recipe?
Shop Products I used in this recipe:
I store my granola in these Weck Jars. These jars are microwave, dishwasher, and freezer safe. They look so gorgeous in my pantry and they are stackable for convenient storage.
More FALL Inspired Recipes: