Pregnancy Friendly Sweet-Salty Pumpkin Spice Popcorn
Cravings during pregnancy are real, and this sweet-salty snack hits that satisfying sweet spot without relying on anything questionable. Popcorn itself is a whole grain, and here it gets tossed in a warm spiced syrup made from coconut oil and maple syrup — no artificial flavors, no mystery additives, just pantry staples you can actually read and recognize. The blend of cinnamon, ginger, and allspice gives every kernel that cozy pumpkin spice warmth, while a pinch of fine sea salt keeps things from tipping too sweet. A short bake in the oven dries out the coating so it crisps up beautifully rather than staying sticky, and a final scatter of flaky sea salt before serving takes the whole thing over the top. The cayenne is completely optional, which is a nice touch if spice sensitivity is a factor right now. It makes a generous batch, so there's plenty to snack on throughout the day or share with whoever else is lucky enough to be nearby.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- ½ cup popcorn kernels
- 3 tbsp coconut oil
- ¼ cup maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
- 2
Pop the popcorn kernels using your preferred stovetop or air-popper method. Transfer the popped corn to a large mixing bowl, discarding any unpopped kernels. You should have about 10–11 cups of popped corn.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!