Skinny Pumpkin Spice Kettle Corn
This easy recipe is highly addictive! The sweet, crunchy popcorn paired with the cozy spices makes for quite an irresistible snack. Leftovers will stay fresh for at least 2 days if stored in an airtight container.
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp coconut oil
  • ½ cup (70g) popcorn kernels
  • 3 tbsp (39g) Truvia
  • ½ tsp salt
  1. In a small bowl, combine the cinnamon, nutmeg, and ginger. Set aside.
  2. Melt the coconut oil in a medium pot over medium-low heat. Once melted, add 3 popcorn kernels, and cover the pot with a lid. Shake the pot every 3 seconds until all 3 kernels have popped.
  3. Remove the pot from the heat, and carefully remove the 3 popcorn pieces using tongs. Add the remaining popcorn kernels to the pot, and sprinkle with the Truvia and salt. Cover the pot with a lid.
  4. Return the pot to the heat, and continue to cook, shaking the pot every 3 seconds, until a full 3 seconds elapse in between kernel pops. Immediately pour the popcorn into a bowl. Sprinkle with the spice mix, tossing with tongs to evenly coat the popcorn. Let the popcorn sit for at least 5 minutes or until the Truvia coating turns from sticky to crunchy.
Notes: 1½ teaspoons of pumpkin pie spice may be substituted for the cinnamon, nutmeg, and ginger.

Granulated sugar may be substituted in place of the Truvia. I have not tried this with other stevia-based sweeteners and cannot guarantee how they would turn out. Do not substitute coconut sugar, honey, agave, maple syrup, or any other liquid sweetener.

Butter, canola oil, vegetable oil, or olive oil may be substituted for the coconut oil.

For a more detailed description of the steps in the Instructions, see the blog post above.

{gluten-free, vegan, clean eating, low fat, low calorie, sugar-free}
Recipe by Amy's Healthy Baking at