Pumpkin spice mix

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

I am the queen of trail mixes. I know, a bold statement, but the trail mix is ​​probably in the top five when I think of my favorite snacks. There are many varieties and they always include two of my favorites: nuts and dried fruit. Oh, and chocolate. I have to love the trail mix with chocolate.

Last weekend on FitBloggin ', McCormick was one of the sponsors and they were giving away small packets of trail mix on their table. I decided to grab a pack and as soon as I had a bite I couldn't stop eating it as usual when it comes to me and trail mix but this batch was particularly good. I found the recipe for that nut mix on the McCormick website and decided to tweak it a bit to make a pumpkin spice version with pumpkin puree and pumpkin pie spice.

It was a great idea, if I say so myself.

I packed some for a friend (Hi Barb) and put some in a mason jar for one of Isaac's coworkers who saw Olive the last time we left town. And now I'm thinking that I might take something to work with me this morning too. You can't trust me with a huge jar of these things in our pantry. I wish I was joking. At least that means it's good, right? 😉

Want more Trail Mix recipes? Try these:



This pumpkin spice trail mix is ​​loaded with a variety of nuts, dried fruit, and a pumpkin spice flavor. Snack by the handful or use as a topping for yogurt.

Follow us on PINTEREST!


  • 1 cup unsalted whole almonds
  • 1 cup rolled oats (gluten-free, if necessary)
  • 1 cup unsalted walnut halves
  • 1 cup roasted salted nuggets (shelled pumpkin seeds)
  • 1 cup walnut halves
  • 1/4 cup coconut sugar (or cane sugar)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons of paprika
  • 1 teaspoon of pumpkin pie spices
  • 1/4 cup pumpkin puree
  • 2 tablespoons of natural apple juice
  • 2/3 cup dried cranberries
  • 2/3 cup raisins


  1. Preheat oven to 250 ° F.
  2. Place almonds, oats, walnuts, pips, and walnuts in a large bowl.
  3. Mix the pumpkin puree and the apple juice; pour over walnut mixture and stir until walnuts are evenly coated. Sprinkle the mixture with coconut sugar, cinnamon, paprika, and pumpkin pie spices. Mix to coat well. Spread the trail mix evenly in two baking pans.
  4. Bake 30 to 35 minutes, stirring halfway through cooking time. Cool completely. Add the blueberries and raisins. Store in airtight container. It will be kept at room temperature for up to 1 week, up to one month in the refrigerator and 3 months in the freezer.


  • Portion size: 1/4 cup
  • Calories 163
  • Sugar: 7g
  • Sodium: 14mg
  • Fat: 11g
  • Saturated fat: 1g
  • Unsaturated fat: 8g
  • Trans fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: pumpkin trail mix

pumpkin with spices mix

0 Compartir