Preheat your oven to 325°F.

Pop the corn using an air popper or your favorite popping method.

In a small saucepan, mix together the melted coconut oil, maple syrup, pumpkin puree, ground cinnamon, and sea salt. Heat over medium, stirring for a couple of minutes until everything's well combined. Allow it to cool slightly.

Set aside two cups of the popped popcorn.

Place the rest of the popped popcorn into a roasting pan. Gradually brush the pumpkin mixture onto the popcorn, ensuring you cover it evenly.

Bake the popcorn for about 6 to 8 minutes, stirring every couple of minutes to keep it from burning.

Once out of the oven, let it cool. You will notice that the glazed popcorn will become crispy as it cools.

Finally, mix the plain popcorn with your pumpkin-spiced popcorn, then enjoy!