Pumpkin Popcorn
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This pumpkin popcorn is a delicious, affordable whole grain snack that kids and adults will love. Roast this sweet treat for a unique fall snack.
Popcorn is one of the easiest real food snacks to make. A small quantity of kernels goes a long way, so it’s also one of the most affordable whole food snacks.
There are so many ways to jazz up plain popcorn. This pumpkin popcorn has a sweet, cinnamon pumpkin flavor that’s perfect for fall. I recommend using organic kernels so you can be assured that the corn isn’t genetically modified.
I like to make this pumpkin popcorn when my children have friends over. It’s a unique snack that everyone loves.
And check out this post for other variations on coconut oil popcorn. There are so many different topping flavors for this frugal snack!
Pumpkin Popcorn
Easy pumpkin popcorn for a healthy gluten-free, dairy-free fall snack. ($.33 per serving)
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Servings: 4
Calories: 140kcal
Ingredients
- 1/3 cup popping corn kernels yields about 10 cups popped
- 2 tbs melted coconut oil
- 2 tbs maple syrup
- 1 tbs pumpkin puree
- 1/4 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat the oven to 325 degrees.
- Pop the popcorn using an air popper or other method. We use this hot air popper.
- In a small saucepan, combine the oil, syrup, pumpkin puree, cinnamon, and salt. Cook over medium heat for a minute or two, stirring until all the ingredients are combined.
- Measure two cups of plain popcorn and set aside.
- Put the remaining popcorn in a roasting pan. Pour the pumpkin mixture over the popcorn and stir until evenly covered.
- Bake for 6 to 8 minutes, stirring every few minutes.
- Let the popcorn mixture cool. The glazed pieces of popcorn will harden as they cool.
- Stir the plain popcorn into the pumpkin-glazed popcorn mixture and serve.
Nutrition Estimate
Calories: 140kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Sodium: 293mg | Potassium: 60mg | Fiber: 2g | Sugar: 6g | Vitamin A: 584IU | Calcium: 11mg | Iron: 1mg
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!
Pumpkin Popcorn Price Breakdown
This recipe yields about 8 cups, and the total cost is $.85 or $.21 per serving (using organic popcorn kernels). Pumpkin popcorn is the perfect treat for little ones as they get ready for Halloween, and mom and dad will enjoy it too.
Adapted from this popcorn recipe by Lisa at 100 Days of Real Food.
If you’re looking for other pumpkin recipes, check out these goodies as well:
Pumpkin Bread
Pumpkin Cake
Pumpkin Chocolate Chip Cookies
Pumpkin Cranberry Oat Bars
Pumpkin Granola
Pumpkin Pie Ice Cream
Pumpkin Pie Overnight Oats
Jay says
Not sure where I went wrong. Soon as I poured the mixture on the popcorn it basically made the popcorn shrink up and get very mushy. Was not even worth trying to bake. Any ideas where I may have gone wrong?
Annemarie says
I’m sorry to hear that. I make this often, and I haven’t had that experience. It sounds like you may have had too much of the topping. Did you follow the measurements in the recipe? If you want to try again, maybe you could brush the topping onto the popcorn with a pastry brush rather than pouring it on. Stir a few times while applying the topping. I hope it works better for you next time.
Sharon says
Hi! I’m planning to try this soon. I wondered if I could make it in one pot by first mixing the oil, syrup, spices, and pumpkin, then adding the kernels to that pot once mixed? I don’t have an air popper and usually use a pot to pop my popcorn. I was thinking of minimizing the number of dirty dishes as well. Thanks!
Annemarie says
Interesting idea! I’m not sure if the kernels would pop properly with all the other ingredients in the pan, but it’s worth a shot. Let me know if you try it.
LouAnn says
I cannot use oil of any kind. Any ideas of a substitute for that coconut oil? Or can I omit it all together?
Annemarie says
You could omit the oil, but the popcorn may stick to the pan a bit. Stir it several times in the oven to help avoid sticking. Good luck!
Jaime says
I made this the other night but the popcorn never hardened it; just remained sort of mushy. Would you recommend baking it longer?
Annemarie says
Jaime, your oven may run a little cooler than mine. If you bake it for a couple extra minutes or turn the heat up a bit, it should harden properly.