This isn’t your run-of-the-mill granola. Packed with real pumpkin puree, a perfect blend of aromatic spices, and nourishing ingredients like oats, nuts, and seeds, this granola is everything you crave about fall—without any gluten, dairy, or refined sugars. It’s the ideal balance of crunchy, flavorful, and wholesome, making it perfect for breakfast, snacks, or even a Fall treat on its own. If you’re looking for a granola that’s packed with real pumpkin flavor and just the right balance of sweetness, this is the recipe you need to make. Trust me, your kitchen and tastebuds will thank you!

😍 Why You’ll Love My Pumpkin Spice Granola

I feel like I’ve crafted this granola with a little Fall magic – combining real pumpkin puree with a generous sprinkle of pumpkin pie spice – to deliver that authentic, cozy flavor in every bite. It’s gluten and dairy free, refined sugar free, and packed with just the right boost of fiber, protein, and healthy fats without any overwhelming sweetness. Enjoy it for breakfast, a midday snack, or a post-dinner treat, but at all times, it’s guaranteed to fill your home with a warm, inviting aroma that’s simply irresistible. This isn’t your average granola; it’s a jar full of fall comfort that’s perfect for you and even makes a thoughtful gift.

🗒️ Ingredients

Maple syrup: Brings a natural, mellow sweetness that perfectly ties the flavors together.

Olive oil: Provides a gentle richness and helps create that satisfyingly crispy texture.

Egg white: The secret to those crunchy clusters, offering crunch with less oil.

Pumpkin puree: Infuses each bite with authentic fall flavor and wholesome pumpkin goodness.

Old-fashioned oats: Forms a hearty, fiber-packed base that makes every mouthful satisfying.

Kosher salt: Enhances all the flavors, balancing the sweet and spicy notes seamlessly.

Pumpkin pie spice: Wraps your granola in warm, aromatic autumn magic.

Hemp seeds: Adds a subtle nutty flavor and a boost of protein without weighing it down.

Pecans: Contributes a delightful crunch and buttery richness for a true fall celebration.

👩‍🍳 How to Make My Pumpkin Spice Granola

🔥 Heat your oven to 325°F, then whisk together maple syrup, olive oil, egg white, and pumpkin puree in a small bowl.

🥣 In a large bowl, combine oats, kosher salt, pumpkin pie spice, hemp seeds, and pecans.

🔄 Pour the pumpkin mixture over the dry ingredients and gently stir until every bit is well-coated.

⏲️ Spread the mixture evenly on a parchment-lined baking sheet and bake for 30-40 minutes, stirring halfway through, until it turns a beautiful golden brown.

❄️ Let the granola cool completely so it forms those satisfying, chunky clusters before breaking it up by hand.

🫙Transfer your granola to a covered jar and keep it in the refrigerator.

🥳 Enjoy!

🎩 Tips and Tricks

• Don’t rush breaking it up – allow the granola to cool completely. This lets the clusters harden and gives you that satisfying crunch.
• Line your baking sheet with parchment paper for easy cleanup and even heat distribution. Remember, stirring just once halfway through helps maintain those big, rustic clusters.
• When combining the wet and dry ingredients, stir gently to ensure every bit is coated without crushing the oats or nuts.
• For prolonged crispiness, store your granola in an airtight jar. Keeping it in the refrigerator can help maintain its crunch for weeks.

🌟 Variations

🍏 Apple Cinnamon Granola:
Swap the pumpkin puree for unsweetened applesauce, ramp up the cinnamon, and toss in finely chopped dried apples for a bright, fruity crunch.

🍫 Choco-Pumpkin Granola:
Mix in a tablespoon of unsweetened cocoa powder with your dry ingredients, and once baked, gently fold in dark chocolate chips for a subtle mocha kick.

🌴 Tropical Pumpkin Granola:
Replace olive oil with coconut oil, add a handful of shredded coconut, and sprinkle in a pinch of nutmeg. Consider tossing in toasted macadamia nuts to transport your taste buds to a tropical getaway.

🍊 Zesty Pumpkin Granola:
Brighten things up by stirring a teaspoon of orange zest into your pumpkin mixture, and add a handful of dried cranberries for a tangy-sweet burst in every bite.

☕ Mocha Pumpkin Granola:
For a morning boost, add a teaspoon of instant coffee or espresso powder to the wet ingredients. It’s a delightful way to merge your love for coffee with that signature pumpkin spice.

🤲 Substitutions

• Maple Syrup: If you’re out or want a different flavor, try honey (if you’re not vegan), agave nectar, or date syrup.
• Olive Oil: Use vegetable oil, grapeseed oil, or even coconut oil for a different subtle twist.
• Egg White: For a vegan version or a different binding method, use aquafaba (the liquid from canned chickpeas) or a flax egg, though you might notice a slight difference in crunch.
• Pumpkin Puree: Not a pumpkin fan? Butternut squash or sweet potato puree work beautifully, offering a slightly different but equally rich fall flavor.
• Old-Fashioned Oats: Swap with gluten-free oats if you need a gluten-free version.
• Pumpkin Pie Spice: Create your own blend by mixing cinnamon, nutmeg, ginger, and cloves to match your spice preference.
• Hemp Seeds: Pumpkin seeds, chia seeds, or flax seeds offer great alternatives for added texture and nutrition.
• Pecans: Experiment with walnuts, almonds, or cashews if you’re looking for a new nutty twist.

📓 Best served with

• Milk
• Dairy-free yogurt (coconut yogurt is my favorite!)
• A smoothie bowl, used as a sprinkle on top
• Fresh fruit

👝 How to Store Pumpkin Spice Granola

Once your granola has completely cooled and formed those delightful clusters, transfer it to an airtight container or jar. This helps lock in the fresh, toasty flavor and keeps the crunch intact. I typically store my granola in the refrigerator, where it maintains its crisp texture for several weeks. However, if you prefer a slightly softer bite or plan to enjoy it within a few days, you can also keep it at room temperature in a cool, dry place.

For the best experience, ensure the container is well-sealed and give the granola a gentle shake before serving if it has settled.

🧠 Common Questions