Pumpkin Maple Granola Recipe

Pumpkin Maple Granola Recipe

Written by Becky

I’ve been on a pumpkin kick lately. This pumpkin maple granola recipe is free of processed or refined sugars and is sweetened simply with maple syrup and natural pumpkin flavors. I’ve been enjoying it most days during these last couple of weeks of the October Unprocessed challenge, making for a perfect unprocessed breakfast alongside my homemade vanilla bean yogurt.

Pumpkin Granola Recipe

Some of the other pumpkin recipes I’ve been experimenting with lately include – Pumpkin Caramel Sauce and Pumpkin Caramel Popcorn. Both of those recipes will be posted within a couple of weeks! Here are a few past posts on pumpkin recipes –

Pumpkin Oatmeal Cookies

Chocolate Pumpkin Pie

Pumpkin Apple Streusel Cake

Pumpkin Pie Oatmeal

Pumpkin Cake with Spiced Cream Cheese Frosting

Pumpkin Maple Granola Recipe

For the pumpkin maple granola, all you need is a few simple ingredients. You may add whatever nuts or dried fruit you have around your pantry and feel free to alter the spices to your liking.  The main things you need are oats, pumpkin puree and maple syrup, and the rest is up to you!

Pumpkin Maple Granola Recipe

Pumpkin Maple Granola Recipe

Pumpkin Maple Granola

A fall flavored granola loaded with dried fruit and nuts. 
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 6 cups of granola


  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup
  • 2 egg whites
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • pinch cloves
  • pinch salt
  • 4 cups oats
  • 3/4 cup pecans, roughly chopped
  • 1/2 cup coconut
  • 1/3 cup pepitas
  • 2 tablespoons chia seeds
  • 3/4 cup dried cherries


  • Preheat oven to 325 degrees and line a large baking sheet with parchment paper.
  • In a big mixing bowl whisk together all of the first 8 ingredients (pumpkin through salt). Stir well to combine. Add in the oats, pecans, coconut, pepitas and chia seeds, leaving only the dried cherries out. (You'll add the cherries in after the granola is cooked so they don't get hard and dried out.)
  • Pinch the oat mixture together to form little clumps on top of the baking sheet (this helps form more chunky granola).
  • Bake at 325 degrees for 30 minutes, gently stir the edges then bake another 10 minutes. If the granola is still not crisp after 40 minutes then turn the heat down to 275 and bake for another 10-15 minutes. Note that it will crisp more as it cools down.
  • Let cool completely then mix in dried cherries. Store in an air tight container.
  • Serve over yogurt, with milk, or as a snack.


This is a sugar free, unprocessed granola recipe.

Pumpkin Maple Granola Recipe

Comments (16)

  1. This looks delicious. I’m on a huge pumpkin kick too/

    I’m so glad you developed this recipe cause I’ve been wanting to make a pumpkin granola and I can always count on your recipes. Thanks for doing the hard work for me, friend! We should have a pumpkin festival. 🙂

  2. What a beguiling recipe for autumn! It’s such a cold dreary morning, I could certainly enjoy a big bowl of comforting granola with maple and pumpkin!

  3. i love the idea of pumpkin granola. thanks for the recipe. i’m a newbie in terms of making my own granola so i have a couple of questions that perhaps you could help me with — does the pumpkin “relpace” the oil/butter seen in other recipes? or is it the combination of the two? 1/2 of maple syrup seems like a lot to me – how sweet is this? since i’m not a big fan of maple syrup could it be replaced by something else? what about natural peanut butter? or would that be more along the lines of the oil in the recipe? thanks again for the recipe. rock on pumpkin 🙂

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