“And all at once, summer collapsed into fall”
Oscar Wilde
It’s my absolute favorite season, especially living here in New England where the landscape is painted with beautiful burnt reds, oranges, and fiery yellows. If you have not yet experienced a New England autumn, I highly recommend adding a road trip to your bucket list during this transitional time.
What better idea than to welcome the new season by transforming our favorite recipes into the pumpkin spice version of itself. So hop on the pumpkin spice bandwagon and try this homemade maple-pumpkin syrup for your next latte or your overnight oats.
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Pumpkin Spice Maple Syrup
- Cook Time: 5
- Total Time: 5
- Yield: 12 oz 1x
- Category: Syrup
- Cuisine: condiments
Description
What better idea than to welcome autumn by transforming our favorite recipes into the pumpkin spice version of itself! Pumpkin spice syrup is perfect to add in your morning coffee, lattes, or even your oats!
Ingredients
3/4 cup water
1 cup dark brown sugar (see notes below)
1/2 tablespoon vanilla extract or vanilla bean paste
1/4 cup pumpkin puree
1 tablespoon maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Instructions
Add all ingredients to a small saucepan
Place over med-high heat, whisking frequently to combine into a smooth mixture
Once the syrup comes to a boil, remove it from the heat immediately. Set aside to cool.
Make sure to watch the syrup as it heats up, you dont want it to overflow on the burner. Remove from burner if it starts foaming up toward the top of the pan. Also be sure to carefully handle boiled sugar, as it can cause severe burns. For extra precaution, using a large saucepan can decrease the risk of overflowing.
Once cool, transfer to an airtight jar/container. Store in refrigerator for 1 week.
Notes
Sugar substitutes: light brown sugar, coconut sugar, 1/2 maple sugar + 1/2 brown sugar, or granulated sugar
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