Vegan Pumpkin Spice Popcorn

 
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When the calendar turns to September, pumpkins magically appear!
 
Okay, maybe not. But I did see some at the fruit stand. And apples.
 
Fall is upon us my friends!
 
And in West Michigan it has been in the 40-50s every morning, which really makes it feel like fall.
 
I have even saw a few colors start to appear on the trees! I adore fall (and not just because it is my birthday!).

 
The sweaters, the cute boots. Not having to wear a coat yet. Bonfires, football games (okay, I don’t like football, but I do love chili!), the visit to the apple orchard. Back to school time!

It’s just what comes after fall that I am not fond of. But we won’t go there right now!

Let’s focus on pumpkin spice…and everything about fall that is nice!
 
 
This Vegan Pumpkin Spice Popcorn is right up there on my yummy popcorn list along with my other favorites such as:
 
Vegan Chai Spiced Popcorn (also great for fall!)
Vegan Almond Caramel Corn(it is always a party hit!)
Coconut Maple Sugar Popcorn (another cozy snack!)
 
So try them all! You won’t be disappointed. AND a fun way to store your popcorn so: (a) you aren’t tempted to eat every morsel right away AND (b) it lasts a few months — after it is cooled down, throw it in your freezer! I know it sounds weird. But it works. You just have to consume immediately after taking it out of the freezer.
 
 
 
Now on to the recipe for Vegan Pumpkin Spice Popcorn! IF you make this popcorn we would love to know! Tag @badtothebowl on social media

Vegan Pumpkin Spice Popcorn

Course: Dessert, Snacks

Pumpkin puree and spice give this popcorn a fall twist!

Ingredients


  • 12 cups air popped popcorn

  • 3 Tblsp coconut oil

  • 3 Tblsp pure maple syrup

  • 2 Tblsp pumpkin puree

  • 2 Tblsp. white granulated sugar (vegan friendly brand)

  • 1/2 Tblsp molasses

  • 1/2 t. pumpkin pie spice

  • 1/2 t. pure vanilla extract

  • 1/4 t. salt

  • 1/4 t. baking soda

Directions

  • Prepare your popcorn and place in a large bowl.
  • Preheat oven to 250 degrees and line a large rimmed baking sheet with parchment paper.
  • On the stovetop in a small saucepan, combine your coconut oil, maple syrup, pumpkin puree, sugar and molasses. Bring to a boil stirring constantly for 3 minutes.
  • Remove from heat and quickly add, pumpkin pie spice, salt, vanilla and baking soda. Stir well. Pour mixture over popcorn and mix really well.

  • Place on your prepared baking sheet. Bake for 30 minutes, stirring after 15 minutes.

  • Cool on wire rack. Store in airtight container.

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