The flavor of this brown butter pumpkin pecan granola is incredible with the caramelly brown butter, warm spices, and golden, crunchy clusters. This granola is super easy to make and seriously so, so yummy. Perfect for breakfast or snacking!
Why This Granola is So Special and So Good
If you’ve experienced the other-worldly deliciousness of this brown butter granola, I don’t even need to tell you why this pumpkin version is bound to be an instant favorite. But if you need some convincing, read on:
- Two words: BROWN BUTTER. The rich, nutty flavor of the brown butter takes this granola well beyond ordinary and shoots it straight into a league of its own (it has kind of ruined me on regular, non-brown butter granola forever, tbh).
- Pumpkin spice. I know some people think Pumpkin Spice Season is overhyped, but in this recipe, pumpkin and every day warm spices work together for some of the best granola you’ll ever have.
- Pecans are perfect. The pecans are finely ground before adding to the granola (this helps form those beloved clusters), AND the bits of pecans toast while baking, which intensifies their buttery crunch.
- Very easy. Granola is so easy to make at home! And this recipe is no different. After browning the butter, all the ingredients are stirred together and then popped in the oven.
- Fair warning. Everything about this granola make it hard to stop at one handful. I am powerless to resist it. Consider this a friendly warning to find a way to share this glorious stuff!
Key Ingredients
The ingredients for this granola are simple, but there are a few details that bear noting for the best results (and explanations as to the “why” behind some of the ingredients!):
- Butter: The foundation of this granola is the brown butter. I use salted butter. The recipe includes instructions for how to brown it, but basically, you want to cook the butter at a steady, medium heat until it bubbles and foams and the solids in the butter separate and develop a caramelly, brown color and taste. It adds exceptional flavor to the granola!
- Canned pumpkin: Don’t be tempted to use more canned pumpkin than is called for in the recipe. I tested this granola extensively, and adding more pumpkin makes the granola wet and more bland in flavor.
- Brown sugar: Light or dark brown sugar can be used.
- Honey: This ingredient is important for the syrup mixture. Pure maple syrup can be subbed in for the honey.
- Pecans: Whole pecans are ground until fine and mixed with the other dry granola ingredients. This helps form the sought-after granola clusters and spreads the tasty, nutty flavor throughout the granola.
- Oats: Use old-fashioned rolled oats for the best result.
- Pepitas: Pepitas are green pumpkin seeds that don’t require hulling before using. If possible, try to use raw or roasted unsalted seeds.
- Shredded coconut: Sweetened or unsweetened shredded coconut can be used. You can also leave it out if you aren’t a fan of the texture/taste. If so, increase the oats by 1/2 cup.
- Orange zest: Orange and pumpkin are delicious flavors together; however, the orange zest does bring a prominent note of orange to the granola, so if you’d like the pumpkin flavor to shine through more, omit the orange zest.
Optional Add-Ins: You can toss in other ingredients after the granola has baked – like dried cranberries or white chocolate chips.
Important Note About Baking:
- The canned pumpkin makes the unbaked granola mixture more wet in consistency than other homemade granolas. So it is important to bake the granola long enough.
- Because of this, it’s important not to crowd the baking sheet. If you are doubling the recipe, definitely spread the granola between two baking sheets. If it is piled high, it won’t bake evenly and will take much longer to bake fully.
- The first couple of times you stir the granola, it will still appear quite wet. That’s ok. Continue baking until the granola is golden in color, sizzling (but not burned), smells fragrant, and the texture is soft but dry. It will continue to dry and crisp up a bit as it cools.
I am absolutely in love with this pumpkin-ified version of my beloved brown butter granola. The pumpkin flavor is subtle (don’t be expecting it to punch you in the face with fake, overly sweet pumpkin flavor), but that’s what makes this granola so appealing.
It embodies all the delicious, warmly spiced flavors of fall with hints of caramelly brown butter and earthy pumpkin. I have a hard time walking away from this stuff! It’s absolutely irresistible. Not only is it fantastic for snacking or breakfast, but packaged in a little bag, it would make the perfect fall gift for those lucky enough to receive it!
Brown Butter Pumpkin Pecan Granola
Servings 25 (1/4 cup) Servings (Makes 5 cups)
Calories 145kcal
Equipment
- Breville Food Processor
- Small Metal Spatula
- Cookie Sheet {Half Sheet Pan}
Ingredients
- ½ cup salted butter
- ½ cup canned pumpkin
- ¼ cup packed light or dark brown sugar
- ¼ cup honey
- 2 teaspoons vanilla extract
- ¾ cup whole pecans
- 2 cups old-fashioned rolled oats
- ½ cup raw or sprouted pepitas (pumpkin seeds)
- ½ cup unsweetened or sweetened coconut flakes
- 1 teaspoon finely grated orange zest (optional – see note)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon coarse kosher salt
Optional Add-Ins:
- ½ to 1 cup white chocolate chips
- ½ cup sweetened dried cranberries
US Customary – Metric
Instructions
- Preheat the oven to 275 degrees F. Line a half sheet pan with parchment paper (optional). Set aside.
- For the brown butter, melt the butter in a skillet or saucepan over medium heat, stirring often, until the butter foams and then browns, 5-6 minutes. Watch carefully so the butter doesn't burn. You just want the itty bitty solids that separate from the butter to turn golden brown.
- Immediately remove from the heat and scrape the butter and solids into a bowl.
- Stir in the pumpkin, brown sugar, honey, and vanilla. Set aside.
- For the pecans, in a food processor or high-powered blender, pulse the pecans until finely ground.
- For the granola, in a large bowl, combine the pecans, oats, pumpkin seeds, coconut, orange zest (if using), cinnamon, nutmeg, allspice, and salt.
- Pour the brown butter syrup mixture over the top and stir to combine evenly.
- Spread the granola into an even layer on the prepared baking sheet.
- Bake for 60 to 70 minutes, stirring every 20 minutes, until the granola smells fragrant and is golden and toasted. The granola may appear slightly moist and will dry a bit as it cools, but continue baking if the granola still looks wet. The pumpkin in this recipe requires the granola to be baked a bit longer in order to dry and toast fully.
- Immediately out of the oven, lightly press the granola into an even layer and let cool completely without stirring.
- When cool, scrape the granola off the pan or parchment and toss with cranberries and white chocolate chips or other add-ins, if using.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks.
Notes
Orange Zest: The combined flavors of orange zest and pumpkin are delicious; however, the orange zest does bring a prominent flavor to the granola, so if you’d like the pumpkin flavor to shine through more, omit the orange zest.
Nutrition
Serving: 1(1/4) cup Serving | Calories: 145kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 81mg | Fiber: 2g | Sugar: 9g
Recipe Source: from Mel’s Kitchen Cafe (adapted from this favorite granola)
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