Maple Pumpkin Coffee Syrup
Enjoy the fall coffeehouse favorite at home with this homemade maple pumpkin coffee syrup! The flavors of maple and pumpkin pair perfectly together in this easy coffee syrup that’ll save you serious $$.
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 8 (estimated)
- 3/4 cup water
- 1/2 cup brown sugar
- 1/4 cup pumpkin puree
- 1 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp maple extract or more to taste
- 1/2 tsp vanilla extract
Set a small saucepan over medium to medium-high heat and add water, brown sugar, pumpkin puree, cinnamon, ginger, nutmeg, and cloves. Whisk so that sugar dissolves and the mixture becomes smooth. Let mixture heat until just barely boiling, but not reaching a full boil. Reduce heat to medium-low.
Continue to cook mixture for 2-3 minutes, or until it has thickened just a little bit. Remove saucepan from heat and whisk in maple and vanilla extracts. Store syrup in the refrigerator.
To use, I suggest stirring a few tablespoons into steamed milk and a shot (or two) of espresso. Adjust the quantity of maple pumpkin coffee syrup to taste!
Recipe yields about 8 oz of syrup in total.
Recipe adapted from Gimme Some Oven's Pumpkin Spice Latte
Serving: 1oz | Calories: 37kcal | Carbohydrates: 9.5g | Protein: 0.1g | Sodium: 3mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 9g | Calcium: 10mg | Iron: 0.2mg