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Pumpkin Popcorn

Easy pumpkin popcorn for a healthy gluten-free, dairy-free fall snack. ($.33 per serving)
Course Snack
Cuisine American
Keyword Popcorn
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 140kcal
Author Annemarie Rossi

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.

Video

Nutrition

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