A delicious pumpkin spice syrup made with either honey or maple syrup for a rich, delectable treat. Animal-based, paleo, keto option, vegan option.
A surprisingly versatile pumpkin treat!
It’s early September, and what is likely on everyone’s minds right now?? That’s right…pumpkin spice! This recipe is incredibly simple, but also super flavorful and versatile.
It is of course perfect to add to your favorite coffee or tea recipe (pumpkin chai…YUM). But I am also imagining 100 other ways it would really add some pizazz to other treats, such as:
- Pumpkin spice marinated chicken breasts or legs
- Roasted sweet potatoes with pumpkin spice syrup
- Brownies with a pumpkin spice swirl
- Cinnamon rolls with pumpkin spice filling
- Cupcakes, pancakes or crepes topped or slathered with pumpkin spice syrup
- Vanilla ice cream with bananas and pumpkin spice filling drizzled on top
What other sort of recipes could you imagine with this delectable syrup? I bet you can think of lots of other amazing ones! Let me know in the comments below.
It’s super simple and quick to make!
For this syrup, you only need four simple ingredients, which you may already have around your house, or would be very easy to pick up on your next grocery trip:
- 100% pure canned pumpkin (not pumpkin pie filling, the only ingredient should be pumpkin)
- Maple syrup or honey. I recommend using the real deal here, and not the corn syrup filled stuff. For keto/low-carb, you can use the sugar-free alternative. The taste of maple syrup works better here, but I added honey for those who may prefer it, or have it already on hand.
- Ground cinnamon – of course
- Pumpkin pie spice
Simply add all three ingredients together in a bowl and mix until fully combined. Store in a jar in the fridge for up to a week. If you won’t use it all in that time, I recommend storing half of it in a freezer-safe container, and thawing it in the fridge 1-2 days before ready to start consuming.
Can I use granulated sweetener instead of maple syrup or honey?
Yes, you can do that instead. You will likely need to add some water or milk to thin it out, as the dry sweetener will thicken it up. I would recommend adding it slowly until the texture is pourable, approximately 1-2 tablespoons.
Can I heat the pumpkin spice syrup up in the microwave?
You can, but make sure the jar you are using is microwave-safe. If my jar is in the fridge, I usually heat my beverage first, and then add in a scoop of the syrup, so that I don’t have to worry about this step.
If you give this pumpkin spice syrup a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
You may also enjoy:
Pumpkin Spice Syrup
- 1 cup canned 100% pumpkin
- 3/4 cup maple syrup or honey
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- Mix all ingredients together in a bowl, for a nice thin syrup. If you want a thicker syrup, you can combine the ingredients in a sauce pan and heat for 5 minutes, stirring constantly to evaporate some of the liquid in the pumpkin.
- Store in an air-tight container in the fridge for up to 10 days. The syrup can also be frozen for up to 6 months in a freezer-safe air-tight container. One day before consuming, transfer from the freezer to the fridge to allow it to thaw.