PUMPKIN SPICE EVERYTHING IS HERE!! You cannot deny or get away from it. Fall hasn’t even “officially” arrived but hold on because once September 1st hits it is all pumpkin everything. We are totally embracing it today.
I will admit, some people take the pumpkin thing way too far. Things like pumpkin spice marshmallows, M&M’s, Triscuits, Milanos, Pringles and Listerine mouth strips have taken the flavor craze WAY over the top. It’s comical really. However I can totally back a classic homemade pumpkin bread with cream cheese frosting (drooling as I write this…need to make ASAP), a cup of strong black pumpkin flavored coffee (note not a PSL or a creamier-like flavor), a heaping scoop of creamy pumpkin ice cream, pumpkin pie with whipped cream and of course this trail mix.
I am a complete lover of the pumpkin desserts. Soft melt in your mouth pumpkin cookies on a crisp fall day enjoyed after a warm bowl of chili….you can’t get much cozier! Go get your fuzzy blanket and all the snuggly things because that is what I love about pumpkin and the start of fall. Note, I said all the cozy feeling, not necessarily the cold weather. Raise your hand if you’re on the team always cold like me! However, I wanted to give a healthy spin on the pumpkin this year. Justin and I haven’t been able to get enough Greek yogurt parfaits with fresh fruit and granola on top recently. I thought that this trail mix would be a perfect complement to our latest obsession and boy was I right!
This recipe includes all of our favorite nuts but you can sub for whatever you like. The add-ins in this recipe are super flexible and you can incorporate any nuts or seeds you want! I mixed in whole almonds, cashews (MY FAV), walnuts and pepitas (I thought they would be appropriate and fitting). Just a cup of each, tossed in a pumpkin spiced glaze and roasted in the oven until toasty and brown.
Just warning you, your house will smell like grandmas house on Thanksgiving! It is quite heavenly if I do say so myself.
Let cool and then toss together with plump dried cranberries and chunks of dark chocolate (for Justin ;)). You will be able to eat on this for a while; I froze half of our batch and stored the other in a mason jar.
Enjoy this like us in your yogurt parfaits, on top of a warm bowl of oats or as a snack on the go. It is simple, versatile, and a healthy pumpkin spice treat for our almost but not so quite falls days around here in KY.
Let me know what your most favorite pumpkin spice treats are below!
- 1 cup almonds
- 1 cup cashews
- 1 cup walnuts
- 1 cup pepitas
- 1 cup dried cranberries
- 1 cup dark chocolate chunks
- 2 Tablespoons coconut oil
- ¼ cup pure maple syrup
- 1 Tablespoon pumpkin pie spice mix
- ½ teaspoon salt
- 1 teaspoon vanilla
- Mix all raw nuts in a large bowl.
- Combine maple syrup and coconut oil in a bowl and microwave for 30 seconds-1 minute until melted. Mix thoroughly. Add in pumpkin pie spice, salt, vanilla, and mix.
- Pour maple pumpkin mixture over nuts and stir until evenly coated.
- Pour onto baking sheet lined with parchment paper and roast in the oven at 300 degrees for 35- 45 minutes (mixture will be finished once nuts aren't wet and you can smell their fragrance).
- Toss/stir every 15 minutes to make sure there is an even bake.
- Let cool completely once done baking.
- Stir and break into pieces, add in cranberries and dark chocolate chunks.
- Place in an airtight container and ENJOY!