Pumpkin Spice Granola (Vegan and Gluten Free)

Pumpkin Spice Granola.  Fall is here and it’s time for pumpkin recipes! Perfect for this pumpkin spice vegan granola.

I love pumpkin and eat myself sick of it every Fall.  I also try to stock my freezer up with pumpkin in case I get a craving in the Spring.

Most people like granola, but sadly, the store bought versions are laden with too much processed sugar.  This Pumpkin Spice Granola recipe is made healthier.

 

Pumpkin Spice Granola - My Whole Food Life

 

This granola recipe is vegan and gluten free.  It can easily be made nut free if you omit the pecans.  They are really an optional ingredient, but I do think they add nice flavor.

Cranberries would be delicious in here as well.  This will also make your house smell awesome as it cooks!

If you are a visual person, I shot this quick video on how to make it. For more videos, you can subscribe to my You Tube Channel.

Looking for more pumpkin recipes?

Pumpkin Spice Granola

Pumpkin Spice Granola

Prep Time 10 min Cook Time 30 min

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl , mix all the dry ingredients. 
  3. In another smaller bowl, whisk the wet ingredients together. 
  4. Now add wet to dry making sure to mix well. 
  5. Spread mixture onto lined or greased baking pans. 
  6. Bake in the oven for about 22 minutes. 
  7. Pull out and shake the granola around a bit and put back in for another 18 minutes or until granola comes out crispy.

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46 thoughts to “Pumpkin Spice Granola (Vegan and Gluten Free)”

  1. Looks awesome - can't wait to make it! I just have a quick question. Regarding the "1/2 pureed pumpkin", what measurement is intended? Is it 1/2 cup, 1/2 a can, or 1/2 of a "pie" pumpkin? ;-) Thanks for any clarification! Love your site!
      1. Thanks for the clarification! It just reminds me of the time my aunt used a can of pumpkin filling rather than a cup...and couldn't understand why her pumpkin bread wouldn't hold its shape. Anyhoo, can't wait to make this!!
      2. I see 1/2 cup here in your comment, but the recipe says 1 cup. I hope you see this comment and clarify, as I'm just about to make this!
  2. Will be making some of these granolas! I love making my own granola. Won't be using the brown sugar though. Do you use a regular brown sugar? I'll be replacing with Sucanat
  3. Hello, I really want to convert this recipe into granola bars..how would I do so? I imagine adding an egg..or some sort of margarine? -Barbara
    1. I think adding an egg may work. I do have a pumpkin granola bar recipe if you are interested too. https://mywholefoodlife.com/2012/11/16/pumpkin-granola-bars/
  4. I am assuming that the Cloves, Nutmeg, & Ginger is all ground, right? What type of salt do you use, Kosher or Sea? Thanks!!! I LOVE LOVE LOVE GRANOLA and was so happy to see such easy recipes!! Keep making more!!! Do you have a recipe for just "basic" granola?
    1. Yes, all ground. I use sea salt. I love granola too! This is probably closest to a basic granola recipe. It's also my favorite one! The vanilla beans really make it special. https://mywholefoodlife.com/2012/10/17/maple-vanilla-almond-granola/
  5. Made this last week and it tasted great (I also added some pepitas)...but it didn't get crunchy. I only cooked it for 22 minutes because it started to burn. Any thoughts? If it matters I baked it on two sheets and used parchment paper.
    1. Really? I don't know why it didn't get crunchy for you. Maybe you can shake it around a bit more during the baking process? That way, you can cook it longer without burning? I'm sorry about that, but I am happy to hear it tasted good. :)
      1. I just made a batch. I cooked it on 300, stirred more frequently, and cooked for about 30 minutes total (last time was 22 on 330)...and it came out crunchier. Would cook longer but some started to burn. Maybe it is my stove! I could see lowering the temp a little more and cooking longer. Either way...tastes great and I doubt it will last very long!
          1. I have had great success cooking at 250 for 75 minutes, as I read on another site. I always get perfectly crunchy granola that isn't overcooked. :)
  6. Loved the apple and cinnamon granola and happy to say it has replaced cereal in our house!! First cooler temperature day for us today and I CANNOT WAIT to make this. I love the way the house smells after I make your recipes :)
  7. I made this for the first time yesterday and it turned out great! I cooked it at the suggested temp of 330 but had to cook it for a full hour to get it to the crunch level that we like. I've made your granola several times now (we've tried most of your flavours) and after the first 30 minutes of cooking, I usually keep stirring it around every 10 minutes until it is done. I also break apart any larger chunks with a fork. I find that this helps with more even browning and I don't end up with chewy pieces or burnt pieces. Thanks for another awesome recipe! :)
  8. Great recipe. Packaged cereal is my husband's weakness - he eats like 3-4 boxes a week. I have been trying to get him to try some breakfast alternatives that are not loaded with sugar and additives, but he doesn't seem to like anything. I made this and he liked it + he said it kept him feeling full all morning. I'm going to have to try some other granola recipes. If I wanted to add nuts, raisins, or seeds...do you suggest adding them after baking or while baking? I was thinking some pumpkin seeds and nuts would be a nice addition for some protein.
    1. Oh I'm so glad you liked it! Yes nuts, fruit and seeds would be great additions. I would add them baking. That should be just fine. :)
  9. Made this for the first time yesterday and it turned out great! I also added in some dry, uncooked quinoa and some hemp hearts to the mix. It is delicious! Thanks so much for the great recipe! I will definitely be making this again soon.
  10. LOVE your recipes, excited every time I get an email update!! Was curious if I can substitute some local honey in place of the maple syrup? Thank you!
  11. Hi! My daughter and I are hoping to make this over the weekend. Can you clarify the amount of pumpkin puree you use? The recipe calls for 1 cup but I see in the comments you said that it was a half cup. I'd love to know if you get a chance, Thank you!

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