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

Â
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!
Â

Â
This Vegan Pumpkin Spice Popcorn is right up there on my yummy popcorn list along with my other favorites such as:
Â
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!)
Coconut Maple Sugar Popcorn (another cozy snack!)
Â
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.
Â

Â
Â
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
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
Instructions
- 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.