Pumpkin Spice Syrup
This simple, homemade pumpkin spice syrup recipe can be used to flavor lattes, pumpkin pancakes and a variety of other dishes and desserts. Vegan and gluten-free.
Servings: 10 servings
Calories: 85kcal
Ingredients
- 1 ¼ cup water
- 1 cup granulated sugar we love to use coconut sugar
- ½ cup pumpkin puree homemade or canned - see ingredient notes in post
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- ¼ ground cloves
Instructions
- In a saucepan over medium-high heat, combine the water, sugar, pumpkin, vanilla, cinnamon, nutmeg, ginger and cloves. Bring to a boil, then reduce the heat to medium and simmer gently for 10 minutes, ensuring you whisk the mixture frequently.
- Turn off the heat, then carefully pour the mixture through a fine mesh strainer held over a mixing bowl, reserving the syrup and discarding the solids.
- Using a funnel, pour the mixture into a jar or bottle to store in the fridge. It will keep in the refrigerator for up to 10 days.
- Enjoy!
Notes
- Whisk often while it simmers so the spices and pumpkin don't stick to the bottom of the pan.
- Don't skip straining through a fine mesh strainer. It's what keeps the syrup smooth instead of gritty.
- Granulated sugar can be swapped for coconut sugar if that's what you have on hand.
- Store in an airtight jar or bottle in the fridge for up to 10 days.
Nutrition
Serving: 2tablespoons | Calories: 85kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 30mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1907IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
