Pumpkin Spice Granola

Who else is still on a pumpkin kick? You know I am!

Y’all know I love me some granola, and if you haven’t checked out my other granola recipes, you can find them linked below:

Maple-Almond Granola

Almond Joy Granola

BUT since it’s pumpkin season, I made my version of pumpkin spice granola and honestly–it’s my favorite homemade granola recipe yet! I hope y’all love it as much as I do! Make sure you tag me in all of your creations: @livebetterwithkatdetter

Fun Pumpkin Facts: 
Did you know that pumpkin can be used to replace butter or oil in baked goods? You heard me right!
Subbing pumpkin for butter in a recipe: For 1 cup of butter, use 3/4 cup of PURE pumpkin puree
Subbing pumpkin for oil in a recipe: For 1 cup of oil, use 1 cup of PURE pumpkin puree (1:1 ratio)

Pumpkin is also high in fiber which many Americans do not consume enough of daily. Fiber aids in digestion, promotes heart health, and controls blood sugars. Make your “treats” more nourishing by using pumpkin!

Other ways to incorporate pumpkin:
Add pumpkin puree to Greek yogurt with a drizzle of honey
Make pumpkin muffins or scones
Mix 1-2 Tablespoons into coffee with 1 teaspoon of maple syrup
Make a savory sauce with pumpkin + light cream + Parmesan cheese
Combine pumpkin + ricotta cheese + herbs + spices and use as a filling for lasagna
Make a pumpkin smoothie

Okay, now onto the granola!



Pumpkin Spice Granola

  • Servings: 6 servings
  • Difficulty: easy
  • Print


2 cups old fashioned oats
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
1 T chia seeds or ground flax
1/4 cup coconut oil
1/8-1/4 cup maple syrup (depending on how sweet ya like it!)
1/2 can PURE pumpkin 


  1. Preheat oven to 325 F.
  2. Mix oats, spices and chia/flax together. In a saucepan, heat coconut oil, maple syrup and pumpkin until melted and combined together.
  3. Mix pumpkin mixture into oats.
  4. Once well incorporated, add to a parchment paper lined baking dish.
  5. For granola clusters, spread granola evenly and firmly pack oat mixture onto baking sheet.
  6. Bake for 30 minutes, rotating pan halfway through. Allow granola mixture to cool for an hour, then break into chunks.
    **NOTE: If granola is too moist, bake for an additional 10-20 minutes at 200 F to take out excess moisture.
  7. Enjoy on a top of yogurt, in a smoothie bowl, or plain!
  8. Additional/optional add ons once granola is cooled:
    Dark chocolate chips/chunks
    Pumpkin seeds
    Dried cranberries
    Freeze dried fruit


What other fall recipes would you like me to try? Let me know in the comments here or on my social media accounts!

Until Next Time,

Happy Chewing!
Katrina Detter, RD, LDN
Registered Dietitian
Follow me on social media!

Pumpkin Scones

While autumn may not officially start until September 23, I began celebrating September 1st! Yes, my house is decorated, I’ve had my first official fall drink from Starbucks, and I’ve already started baking all things pumpkin.

You can say I’m pretty basic, but that’s okay because I am totally cool with it! Fall is my favorite season, and I want to get the most out of it this year! Starting now with my first official pumpkin recipe of the season: Pumpkin Scones


This is the second time I have attempted making scones…and I am pretty pleased! The key is to drain your pumpkin using a paper towel to soak up the excess moisture. This will help give the scone more of a “biscuit” texture versus muffin. Either way, it will taste delicious!

Fun facts about pumpkin: 
According to the USDA Food Composition Database, 100% pure pumpkin contains 50 calories, 2 grams of protein, 11 grams of carbohydrate, and 3 grams of fiber per half cup serving. Pumpkin is also a great source of beta carotene which is a precursor to Vitamin A in the human body. Beta carotene is found in red-orange pigmented foods such as cantaloupe, butternut squash, carrots, sweet potatoes, and pumpkin. Vitamin A helps with vision, immunity, reproduction and cellular communication.

There are so many fun ways to incorporate pumpkin into different baked goods and recipes, so stay tuned as I experiment with my favorite fall flavor!

These pumpkin scones are gluten free, refined sugar free, and refined flour free. You can make these scones dairy free by omitting the butter and using coconut oil. I find that it is easier to “cut butter” into the dough than coconut oil which is why I chose it for this recipe.


Pumpkin Scones

  • Servings: 8 scones
  • Difficulty: easy
  • Print


2 cups almond flour
1/3 cup coconut flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cornstarch
2 tsp cinnamon
2 tsp pumpkin pie spice
1/4 tsp salt
6 T cold butter, cut into cubes
1 egg
1/2 cup 100% pumpkin puree, strained
1/4 cup Maple Syrup
1/4 cup almond milk



  1. In a medium sized bowl, add almond flour, coconut flour, baking powder, baking soda, cornstarch, cinnamon, pumpkin pie spice, and salt. Mix together.
  2. Using a fork or pastry cutter, “cut” butter into flour, making sure all the chunks get evenly distributed throughout.
  3. In a separate bowl, mix egg, strained pumpkin puree, almond milk and maple syrup.
  4. Add pumpkin mixture to dry ingredients and mix well.
  5. Put dough in freezer for 30 minutes.
  6. After dough is chilled, form into 6-7 inch disk.
  7. Lightly dust parchment paper lined baking sheet with cornstarch. Place disk on top.
  8. Cut disk into 8 even scones (dip knife in water if dough is too sticky).
  9. Bake at 400 degrees F for 20-25 minutes.
  10. Allow to cool, then dust with powdered sugar + cinnamon.
  11. Enjoy!

Stay tuned for more pumpkin (and other fall) recipes! It’s my favorite season!

*If you’d like to receive my monthly Wellness Newsletter, sign up for FREE here. 

What is your favorite fall treat? Let me know in the comments!

Until Next Time,

Happy Chewing!
Katrina Detter, RD, LDN
Registered Dietitian
Follow me on social media!

  1. https://ndb.nal.usda.gov/ndb/foods/show/45283178?fgcd=&manu=&format=&count=&max=25&offset=&sort=default&order=asc&qlookup=pumpkin+puree&ds=&qt=&qp=&qa=&qn=&q=&ing=