This Pumpkin-Flavored Homemade Microwave Popcorn is perfect for kids and adults on movie night!
Are you ready for pumpkin round numero dos?
That’s right—dos. We’re just over here keepin’ it bilingual and sophisticated in the kitchen while making snacks that don’t feel the need to apologize for being extra. And I mean, pumpkin spice popcorn? You already know this is not a minimalist situation.
My obsession with popcorn runs deep. It’s my forever go-to when I want something snacky but not a total junk fest. I’ve legit made entire dinners out of popcorn and wine, and I have no shame in that game. So once fall hits, and everything around me starts smelling like a Bath & Body Works candle, you better believe my popcorn gets the seasonal treatment, too. I started playing around with flavors, and this pumpkin version happened by accident when I was too lazy to make a full dessert but still wanted something sweet, crunchy, cozy, and salty all at once. Add in a little maple, coconut butter, and pecan action. Game over.
Also, not to brag, but I’ve been on the pumpkin-popcorn combo long before it was trendy. This version is like caramel corn’s cool, fall-hued cousin who lifts weights and hangs out with vegans.
Is Pumpkin-Flavored Homemade Microwave Popcorn Healthy?
Popcorn on its own is a whole grain with fiber, so we’re off to a good start. Coconut oil and coconut butter add an assortment of fats to the mix—including saturated, so tread a bit lightly—while you get maple syrup for sweetness, protein powder for a little balance, and pecans for some more healthy fats and magnesium. All in all, this snack won’t derail your health goals when enjoyed in moderation.
The whole thing is naturally gluten-free and dairy-free (assuming your protein powder follows suit). It’s sweet enough to feel like a treat, but it won’t send you into a sugar coma.
The Great Protein Powder Experiment
You may be wondering why so many of my recipes here at FFF contain protein powder. Well, the answer may bore you in its simplicity: I simply got tired of drinking it.
I mean, why not? It works, right? This recipe helped to convince me that it actually works just fine in food and even baked goods. It adds a little body to the coating on your popcorn, and it gives it a satisfying chew that regular caramel corn doesn’t have. Plus, I feel like I tricked myself into eating something with nutritional value. I’ll take that win.
How Do I Store Leftovers?
Keep your leftover popcorn in an airtight container at room temp. I usually throw it in a big mason jar or reusable zip-top bag and stash it in the pantry. It’ll stay crunchy for about 3-4 days. After that, it will start to go stale.
Serving Suggestions
If I’m having a few people over, I like to make a themed snack tray with this popcorn, some Pumpkin Hummus, and some Butterscotch Pumpkin Cookies. Don’t forget to wash it all down with a Pumpkin Spice Latte!
Ingredients
- 1/2 cup pecans
- 1/4 cup popcorn kernels about 6 1/2 cups popped
- 1/4 cup coconut butter
- 2 tablespoons coconut oil
- 1 1/2 tablespoons maple syrup
- 5-6 tablespoons vanilla protein powder
- 2 tablespoons pumpkin pie spice
- Sea salt
Instructions
- Preheat your oven to 400°F. Bake the pecans on a small baking sheet until lightly toasted, about 8-10 minutes. Once toasted, roughly chop and set aside.
- While the pecans toast, pop the popcorn using preferred method of popping. To make it in the microwave, place the popcorn kernels in a brown paper bag and fold the top over loosely. Place upright in the microwave and cook until there are a few seconds between pops; about 3 seconds between. I have a 1000-watt microwave and it took about 1 minute and 40 seconds.
- While the popcorn pops, combine the coconut butter, coconut oil, and maple syrup in a small pot on medium/-ow heat and warm until the mixture is fluid, mixing well. It will be grainy from the coconut butter.
- Pour the mixture into a large bowl and add in the popped popcorn. Toss until evenly coated. I find it's easiest to use your hands to really rub the coconut butter mixture into the popcorn, as it's on the thick side.
- In a large zip-top plastic bag (I used a gallon bag), shake together the protein powder, pumpkin pie spice, and a pinch of sea salt.
- Add the popcorn into the bag, close the zipper, and shake around until the popcorn is evenly coated. Taste and add an additional tablespoon of protein powder, if desired. Add the pecans and shake around.
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