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9.13.18

Pumpkin Spice Granola {Paleo, Vegan, GF}

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Vegan Egg Free

This pumpkin spice granola is going to become your favorite sweet snack this fall!  It’s easy to make, packed with pumpkin and all the yummy fall spices.  Vegan, paleo, grain free, dairy free and completely addicting!

Did you really think I’d let the first half of September go by without a pumpkin spice granola recipe?!

Not a chance, mainly because I’m downright addicted to homemade paleo granola and I absolutely need to make one to welcome each season.  Must.  It’s just too good and too easy to skip!

This granola recipe is much like my other recipes but with a fun pumpkin pie twist.  That’s right – there’s actual pumpkin in the granola (not just the spices!) and yet it still has the crunch I crave in a good granola.

Above you can see the granola right before baking.  Since the pumpkin puree does add moisture, the finished product is chewier than my other recipes, but it also has the absolute best clusters!

I don’t like disturbing those clusters too much because they’re just so darn satisfying after they’ve cooled and gotten crisp.

Below you can see the granola just after baking.  As per usual, you’ll want to cool it right on the baking sheet for at least 30 minutes for optimal texture.  At room temp it will be crispy with some chew, if you refrigerate it, the texture becomes more crunchy.

So yes, the texture is awesome but let’s talk flavor now!  I put LOTS of pumpkin pie spice in here along with extra cinnamon because we all know we’re obsessed with it.

In addition to the pumpkin puree, I also used both nut butter and maple syrup to give the granola flavor and “stickiness”, you know, you get those gorgeous clusters!

If you’re not vegan, you can definitely use honey in place of the maple syrup here, it’s totally a personal preference.

Additionally, the type of nut or seed butter you use is up to you as well.  I went with creamy cashew butter for its milk flavor and creamy texture, but almond butter, sunflower butter, etc. will work just as well.

You know what’s best about this granola? (um, besides everything I just mentioned?!) It’s how long it keeps well.

Just in case you and your family won’t be scarfing the entire batch down in a sitting (no judgment if it happens) you’ll be relieved to know that stored in a tightly lidded container, this pumpkin spice granola will last up to a month and still be just as delicious as the first day!

If you do keep it on the longer side, I recommend storing it in the refrigerator for the best flavor and texture.

I hope you guys are ready for some good, easy, and satisfying baking – now let’s make this granola!

Pumpkin Spice Granola {Paleo, Vegan, GF}

Pumpkin Spice Granola {Paleo, Vegan, GF}

This pumpkin spice granola is going to become your favorite sweet snack this fall! It’s easy to make, packed with pumpkin and all the yummy fall spices. Vegan, paleo, grain free, dairy free and completely addicting!

Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 25 minutes
cooling time: 25 mins
Total Time: 35 minutes
Course: Breakfast/Snack
Cuisine: Paleo, Vegan
Servings: 16 servings
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4.95 from 17 votes

Ingredients

  • 1 cup pecans
  • 1 cup cashews
  • 1 cup almonds
  • 1 cup coconut flakes unsweetened
  • 2 Tbsp flaxseed meal optional
  • 1/3 cup pumpkin puree organic
  • 1/4 cup nut butter or seed butter, I used cashew
  • 1/3 cup pure maple syrup or raw honey, if not vegan
  • 2 Tbsp coconut oil melted
  • 1 tsp pure vanilla extract
  • 1/2 Tbsp cinnamon
  • 1/4-1/2 tsp sea salt to taste
  • 2 tsp pumpkin pie spice

Instructions

  1. Preheat your oven to 325 degrees and line a large baking sheet with parchment paper
  2. Place the nuts in a food processor and pulse several times to “chop” them into a crumbly texture - a few larger pieces are a good thing - don’t overmix!
  3. Transfer the nuts to a large mixing bowl and stir in coconut flakes, flaxseed, cinnamon, pumpkin pie spice, and salt.
  4. In a separate bowl, whisk together the pumpkin puree, nut butter, coconut oil, honey or maple, and vanilla until smooth. Pour this mixture over the dry ingredients and stir util fully moistened.
  5. Spread the mixture evenly on the parchment lined baking sheet, in a single layer. It will clump together and this is a good thing!
  6. Bake in the preheated oven for 15 mins, the remove to stir gently and turn over. Return to the oven for another 10 mins until browning. It won’t be crisp yet but will crisp as it cools.
  7. Remove from oven and allow granola to cool to room temp. Serve right away or store in a tightly lidded container for up to two weeks. Can be stored at room temp or refrigerated if preferred. Texture is more chewy at room temp. Enjoy!

Nutrition

Calories: 241kcal
Carbohydrates: 12g
Protein: 5g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 41mg
Potassium: 235mg
Fiber: 3g
Sugar: 5g
Vitamin A: 800IU
Vitamin C: 0.3mg
Calcium: 62mg
Iron: 1.5mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

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Want More Paleo and Vegan Snack Recipes?  Try One of These!

Chocolate Chip Raisin No-Bake Granola Bars

Double Chocolate Chip Granola Bars

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Paleo + Vegan Chocolate Chip Cookies

Cherry Chocolate Chip Granola

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.  Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Di WILLIAMS says

    September 13, 2018 at 12:38 pm

    5 stars
    WOW ! GREAT IDEA !! Thanks for sharing !

    Reply
  2. Shirley says

    September 13, 2018 at 1:38 pm

    This looks delicious and I really want to try it. But I don’t like pumpkin. Is there anything I can substitute it with or can I just leave it out of the recipe?

    Reply
  3. Caitlin says

    September 13, 2018 at 3:31 pm

    This looks amazing!!! Your nutrition facts are for how much do you think 1/4cup? Thanks!

    Reply
  4. Karol says

    September 13, 2018 at 3:38 pm

    How much is a ‘serving’ in ounces or cups or whatever?
    It sounds so good, I’m sure it would be easy to eat way too much.
    Thanks much.

    Reply
  5. Brittany Audra @ Audra's Appetite says

    September 13, 2018 at 10:50 pm

    I haven’t made homemade granola in forever…can’t wait to make this! 🙂

    Reply
  6. Jennifer says

    September 14, 2018 at 1:55 am

    Hi!! I was wondering could I add hemp hearts to this recipe. I have some I need to use up and thought they might work but wanted to ask your throughts first. This recipe sounds amazing. Thank you

    Reply
  7. Deedre says

    September 14, 2018 at 7:39 am

    Hi! LOVE your recipes! I want to make this with less sweetener, do you think I can just reduce the amount or do I need to replace it with more moisture? (Maybe more coconut oil) Thanks!!

    Reply
  8. Debbie Alaska says

    September 15, 2018 at 2:22 am

    THank you first time making granola oh my goodness it was so amazing!!!! ? LOoking forward to making this pumpkin one ‘I really appreciate all the hard work you put into this!

    Reply
  9. Angela says

    September 15, 2018 at 3:55 pm

    Super easy and DELICIOUS! I also have the Turkey pumpkin meatballs in the crockpot it’s a fall food fest! Thank you for sharing your hard work with us ?

    Reply
  10. Victoria says

    October 8, 2018 at 10:48 am

    5 stars
    Hi Michele – this granola is crazy good! I made this a few weeks ago now actually and still have some of it in a container in my fridge. I like to eat some for breakfast on the weekends with nut milk since time permits on the weekends. Thank you so much for this recipe!

    Reply
  11. Marissa says

    October 9, 2018 at 12:38 pm

    5 stars
    I’ve made this twice now and it’s amazing! Huge hit with everyone!
    Just curious on what the serving size is? Would it be in cups or ounces? I see the nutrition below but no exact measurements. It’s so good I could eat the entire batch in one sitting haha!

    Reply
  12. Jill says

    October 21, 2018 at 3:31 pm

    5 stars
    Great recipe!

    Reply
  13. Shelley says

    December 13, 2018 at 9:16 pm

    5 stars
    YUUUUMMMM! This is my absolute fav Keto breakfast or dessert. I don’t put the maple sugar in since I can’t have that so I just add a little more pumpkin and coconut oil. This is fabulous hot or cold with almond milk and fresh berries…..yum, yum, yum.

    Reply
  14. Erin says

    February 7, 2019 at 10:49 am

    I made a big batch of this and ate all the yummy chunks. Do you have a suggestion/formula/recipe for turning the rest into granola bars? It needs some kind of sticky mixture to glom it all together and then solidify enough to cut…. thanks!

    Reply
    • Michele says

      February 7, 2019 at 4:34 pm

      Typically I’ve made granola bars that are no bake. Not sure you can get them into bars at this point!

      Reply
      • Rebecca says

        October 7, 2019 at 11:00 am

        This was so amazing. I ate this with almond milk and some banana slices. I know it says 16 servings. Can you confirm what a serving is?? I thought maybe a 1/2 cup. Please let me know. Thanks ?

        Reply
  15. Jen says

    June 5, 2019 at 5:16 pm

    5 stars
    Who says you can’t have pumpkin spice in June?! 🙂 I’m meal prepping for an upcoming surgery. Will this keep for a month in the fridge? Your post says yes, but the recipe says two weeks. Thanks!

    Reply
  16. Michelle says

    September 11, 2019 at 6:11 am

    5 stars
    By far the best grain-free pumpkin spice I’ve ever made! So delicious. Will definitely be making this again soon.

    Reply
  17. Jenny says

    April 28, 2020 at 5:04 am

    5 stars
    I made this back in 2018 and have been wanting to make it since but just now getting around to it. So yummy and nourishing. I added a bit of oats and a little more pumpkin. I love how you can use whatever nuts you have on hand and make it work for you.

    Reply
  18. Crissy Haselton says

    May 9, 2020 at 5:54 pm

    5 stars
    Absolutely delicious and super easy to make. Perfect for a quarantine breakfast or snack when you are out of eggs and don’t want to go to the store!

    Reply
  19. Stacey says

    January 28, 2021 at 12:31 pm

    5 stars
    Delicious! Great flavor & chunks 🙂

    Reply
  20. Sandra says

    September 14, 2018 at 9:17 pm

    Reminds me of your Paleo Pumpkin Muffins with Cinnamon Streusel – which I just made. They were FABULOUS! So, I will be making this granola too! My favorite season is here again – pumpkin!

    Reply

Trackbacks

  1. Friday Favorites: 9/14/18 - Key Ingredients says:
    September 14, 2018 at 7:18 am

    […] Pumpkin Spice Granola…Paleo, vegan,  and gluten-free […]

    Reply
  2. Maple Pumpkin Oatmeal Bake {Paleo, Vegan, GF} says:
    October 8, 2018 at 10:07 am

    […] Pumpkin Spice Granola […]

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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