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Homemade Pumpkin Spice Syrup (No Refined Sugar)

homemade pumpkin spice syrup for coffee - featured image

A homemade pumpkin spice syrup sweetened with honey and maple syrup, made with real pumpkin and warm spices. Perfect for coffee, tea, pancakes, and more.

Ingredients

Scale
  • 1 cup water
  • 1/2 cup honey
  • 1/2 cup maple syrup
  • 1/4 cup pumpkin puree
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice (optional)
  • Pinch of salt
  • 1 vanilla bean, split, or 1 teaspoon vanilla extract (optional)
  • 1 cinnamon stick (optional)
  • 1 star anise (optional)

Instructions

  1. Combine the liquids: In a small saucepan, add the water, honey, and maple syrup. Whisk together over medium heat until fully dissolved, about 2-3 minutes.
  2. Add the pumpkin puree: Whisk in the pumpkin puree until fully incorporated.
  3. Add the spices: Sprinkle in the cinnamon, ginger, nutmeg, cloves, allspice (if using), and salt. Whisk continuously to prevent clumps.
  4. Simmer: Bring the mixture to a gentle simmer over low heat. Let it simmer for 10 minutes, stirring occasionally. Add vanilla bean or cinnamon stick if using.
  5. Cool slightly: Remove from heat and let cool for about 5 minutes.
  6. Strain: Pour the syrup through a fine-mesh strainer into a heat-safe bowl or jar. Press on solids to extract as much liquid as possible.
  7. Cool completely: Let the syrup cool to room temperature before sealing the jar, about 30-45 minutes.
  8. Store: Seal the jar and store in the refrigerator.

Notes

For a vegan version, replace honey with maple syrup or agave nectar. For extra smoothness, strain twice. Flavors meld and improve overnight. Store in refrigerator for up to 2 weeks or freeze in ice cube trays for up to 3 months.

Nutrition

Keywords: pumpkin spice syrup, homemade syrup, no refined sugar, pumpkin spice, fall recipe, coffee syrup, honey maple syrup