Irresistible Pumpkin Spice Granola in Just 30 Minutes

There’s something magical about fall mornings when the air turns crisp and the leaves start to change. That’s when my kitchen fills with the warm, comforting scents of cinnamon, nutmeg, and pumpkin – the unmistakable aroma of my favorite Pumpkin Spice Granola. I’ve been making this recipe every September since I was a kid, standing on a step stool next to my mom as we stirred together oats and spices. Now, my own kids beg me to make big batches – not just for our breakfast yogurt parfaits, but to package up in pretty mason jars for teachers and neighbors. This granola always reminds me of cozy family moments and the simple joy of sharing something homemade. It’s crunchy, clustery perfection that somehow tastes even better when the temperature drops and sweaters come out of storage.

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Why You’ll Love This Pumpkin Spice Granola

Once you try this granola, you’ll understand why my family keeps the mason jars stocked all season. Here’s what makes it so special:

• Crazy-good clusters: The pumpkin purée and maple syrup create those irresistible clumps you’ll want to pick straight from the baking sheet (I won’t judge).
• Meal prep magic: One batch takes 10 minutes to mix and makes enough for a week of effortless breakfasts—way better than scrambling with meal delivery services on busy mornings.
• Pantry heroes: Simple ingredients like oats, pecans, and real pumpkin mean no weird additives—just wholesome goodness.
• Gift-worthy charm: Tie a ribbon around a jar, and suddenly you’ve got the coziest homemade present that beats any store-bought treat.

Trust me, your fall mornings just got a whole lot sweeter.

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Pumpkin Spice Granola Ingredients

Gather these simple ingredients for the most addictive fall granola you’ll ever make. I always organize them into “wet” and “dry” teams before mixing – it keeps me from forgetting anything in my usual pre-coffee morning haze.

• Dry Ingredients:
• 3 cups old-fashioned rolled oats (not instant!)
• 1/2 cup chopped pecans (walnuts work too)
• 1/4 cup raw pepitas
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp fine sea salt

• Wet Ingredients:
• 1/2 cup pumpkin purée (100% pure, not pie filling)
• 1/4 cup pure maple syrup (honey works in a pinch)
• 2 tbsp coconut oil, melted (or almond oil for nuttier flavor)

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See? Nothing fancy – just real ingredients that come together to create something magical. That pumpkin purée is the secret weapon here, giving us those perfect clusters while keeping everything moist. And please, for the love of fall, use fresh spices – your granola will taste ten times better!

How to Make Pumpkin Spice Granola

Ready to turn your kitchen into a fall-scented bakery? Don’t worry—this granola comes together in just a few simple steps, and the oven does most of the work. The secret? Patience (for cooling!) and that magical halfway stir to get every oat perfectly crunchy. Follow along!

1. Prep your pan: First things first—line that baking sheet with parchment paper. I’ve learned the hard way that skipping this leads to tragic granola casualties stuck to the pan. Trust me, you want those clusters intact!
2. Whisk the wet team: Grab a big bowl and mix the pumpkin, maple syrup, melted coconut oil, and spices until they’re completely smooth (we’ll get to the details below—this step matters!).
3. Bring in the dry squad: Dump in the oats, pecans, and pepitas. Stir gently but thoroughly—you want every nook and cranny coated in that pumpkin-spiced goodness.
4. Spread it out: Pour your mixture onto the parchment-lined pan. Press it down lightly—this helps form those crave-worthy clusters later.
5. Bake with love: Into the oven it goes at 325°F (details on timing and stirring coming up!).
6. Cool completely: This might be the hardest part—let it cool untouched for at least 20 minutes. The clusters firm up as they cool, I promise!

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Mixing the Wet Ingredients

This is where the flavor magic happens! In a large bowl, whisk together the pumpkin purée, maple syrup, and melted coconut oil until they’re perfectly smooth—no oil streaks or pumpkin lumps allowed. Once combined, add the pumpkin pie spice, cinnamon, and salt. A few gentle whisks should do it—don’t go crazy here, or you’ll incorporate too much air. You’re aiming for a glossy, spiced mixture that coats the back of a spoon beautifully.

Baking for Perfect Crunch

325°F is the sweet spot—hot enough for crispiness but gentle enough to avoid burning those delicate spices. Bake for 15 minutes, then stir carefully (this prevents over-browning on the edges). Return to the oven for another 15 minutes until the whole kitchen smells amazing and the oats turn a deep golden color. Pro tip: If some spots look darker than others at the end, don’t stress! Those slightly caramelized bits taste incredible mixed into yogurt later.

Tips for the Best Pumpkin Spice Granola

After making this granola every fall for years, I’ve picked up some game-changing tricks to take it from good to “Oh-my-gosh-can-I-have-the-recipe?” amazing. Here’s what you need to know:

• Fresh spices make all the difference: That dusty cinnamon in your pantry from last Christmas? Toss it. Freshly bought pumpkin pie spice gives this granola its vibrant flavor—you’ll taste the difference immediately.
• Wait to add dried fruit: Craisins or chopped apricots? Toss them in after baking. If they go in the oven, they’ll turn into little flavorless rocks (speaking from sad experience here).
• Storage is key: Pop cooled granola in an airtight container—I use mason jars because they look cute on the counter. It stays crunchy for up to 2 weeks (if it lasts that long in your house!).
• Double the batch: This recipe freezes beautifully—just portion into freezer bags for easy meal planning. Morning-you will thank night-you when breakfast is ready in seconds!

Follow these tips, and you’ll have granola that beats anything from those fancy meal delivery services. Promise!

Ways to Serve Pumpkin Spice Granola

Oh, the delicious possibilities with this granola! My absolute favorite way? Thick Greek yogurt layered with granola and a drizzle of honey—it’s my go-to breakfast during hectic mornings when meal planning for weight loss programs seems impossible. But don’t stop there! Sprinkle it over warm oatmeal for extra crunch, or grab a handful straight from the jar when that afternoon snack craving hits. For gifting, I fill mason jars, tie them with pretty ribbons, and tuck in a wooden spoon—instant autumn happiness that friends and neighbors rave about. This granola’s versatility makes it a true seasonal superstar!

Pumpkin Spice Granola FAQs

Nutritional Information

Before you dive into those crunchy clusters, let’s chat numbers—though remember, these are just estimates! Your exact totals might wiggle a bit depending on your nut sizes or how generous you are with those pepitas. Per ½ cup serving, you’re looking at:

• Calories: 220
• Fat: 10g (those healthy fats from pecans and coconut oil!)
• Carbs: 28g (with 4g of filling fiber)
• Protein: 5g

Swap maple syrup for honey? Add chocolate chips? Those tweaks will nudge the numbers, but that’s the beauty of homemade—you control what goes in! (Unlike some sneaky store-bought granolas that pack extra sugar.)

Pumpkin Spice Granola

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A crunchy, cluster-filled granola with pumpkin purée and warm spices, perfect for fall breakfasts or gifting.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 min
• Yield: 4 cups 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 3 cups rolled oats
• 1/2 cup pumpkin purée
• 1/4 cup maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chopped pecans
• 1/4 cup pepitas

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Instructions

1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix pumpkin purée, maple syrup, coconut oil, pumpkin pie spice, cinnamon, and salt.
3. Add oats, pecans, and pepitas. Stir until evenly coated.
4. Spread the mixture on the baking sheet in an even layer.
5. Bake for 30 minutes, stirring halfway, until golden and crisp.
6. Let cool completely before breaking into clusters.

Notes

• Store in an airtight container for up to 2 weeks.
• Serve with yogurt for a quick breakfast.
• Package in jars for a homemade gift.

Nutrition

• Serving Size: 1/2 cup
• Calories: 220
• Sugar: 8g
• Sodium: 75mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg