Whip up this fluffy, Pumpkin spice marshmallow fluff with just 5 ingredients! Great on top of lattes and coffee, with fresh fruit, as a healthier frosting for cakes and cupcakes, or even on seasonal pancakes or waffles! It’s naturally sweetened (no corn syrup!), paleo-friendly, and gluten-free!
You guys have been absolutely loving my marshmallow fluff recipes so of course I had to hit you with a fun fall version! This pumpkin spice marshmallow fluff is perfect for all of your fall baking – add it as a healthy frosting on top of cupcakes, cakes, etc. It also elevates fall breakfasts, on top of pancakes, french toast, and waffles!
Be sure to try my pumpkin spice marshallows!
Why This Recipe Works
- No corn syrup, no refined sugar. Maple syrup sweetens and helps stabilize the foam, while keeping the ingredient list honest.
- Protein instead of empty sugar. Egg whites are the base of this fluff, not an afterthought — a few tablespoons add real protein to your morning oats or coffee.
- Safe to eat raw-ish. Gently heating the egg whites and maple syrup together pasteurizes the mixture, so you get the texture of raw meringue without the raw-egg risk.
- Actually tastes like fall. Pumpkin spice and cinnamon get whipped directly into the fluff, not just dusted on top.
Recipe video
Ingredients you’ll need
- Carton Pasteurized Egg whites: these are the base, making it fluffy and giving its signature texture! You can use fresh egg whites or carton egg whites, just be sure to use a food scale to measure 90 grams!
- Cream of tartar: help stabilize the egg whites so it stays thick, creamy, and fluffy!
- Pumpkin pie spice: adds all the cozy fall flavor!
- Maple syrup & Honey: sweetens and thickens this marshmallow fluff.
- Vanilla extract & sea salt: gives the fluff extra flavor and depth!
Steps to make homemade marshmallow fluff
- First, beat the egg whites until foamy, then add the cream of tartar and sea salt and beat until stiff peaks form.
- Next, boil the water, honey, and maple syrup until it reaches 240°F.
- Very slowly, pour the sugar syrup into the egg whites, while they’re beating.
- Beat the marshmallow fluff until thick and glossy. Then add in the vanilla and pumpkin spice and beat another minute until combined. Then store in an air-tight container!
How to enjoy pumpkin spice marshmallow fluff
- Serve with a fruit platter, fruit kebabs, or just slices of fruit!
- Make a fluffernutter! Spread peanut butter (or your favorite nut butter) and marshmallow creme on bread like a PB&J.
- Serve on top of ice cream or banana splits.
- Use on top of cupcakes, cakes, or even banana bread.
Storing marshmallow creme
Keep homemade marshmallow fluff in a tightly sealed container at room temperature for up to 1 week.
Tips for success & FAQ’s
- Is it okay to consume raw egg whites? Pasteurized egg whites are liquid or dried egg whites heated to a specific temperature to destroy bacteria without cooking them, making them safe for raw consumption! However, because we are pouring boiling syrup into the egg whites, it’s okay to use raw egg whites as well!
- Whip egg whites perfectly: Whip egg whites with cream of tartar to soft peaks before slowly adding the hot syrup; this helps create the light, fluffy texture.
- Cook sugar syrup carefully: Using a candy thermometer helps ensure the syrup mixture is cooked to the correct temperature so the fluff turns out perfectly! I don’t recommend making this recipe without a candy thermometer.
- Add the syrup in slowly: On a lower speed, drizzle in the hot syrup in a thin, steady stream between the whisk and the bowl to prevent splashing and achieve smooth, glossy fluff.
More healthy recipes to try
- Whipped honey
- Chocolate strawberry cups with marshmallow fluff
- Gingerbread marshmallows
- snickerdoodle marshmallows
- Frozen S’mores
- Strawberry frozen S’mores
- S’mores cookie bars
- Easy S’mores Tart
- strawberry marshmallows
- matcha marshmallows
If you end up making this pumpkin spice marshmallow fluff recipe, it would mean so much if you also left a star rating and review below. Plus, tag me on Instagram @danishealthyeats so I can see your creations — I seriously love seeing them!
Pumpkin Spice Marshmallow Fluff (No Corn Syrup!)
Whip up this fluffy, Pumpkin spice marshmallow fluff with just 5 ingredients! Great on top of lattes and coffee, with fresh fruit, as a healthier frosting for cakes and cupcakes, or even on seasonal pancakes or waffles! It’s naturally sweetened (no corn syrup!), paleo-friendly, and gluten-free!
Ingredients
- 3 egg whites *or 1/2 cup carton egg whites. Some people have trouble with the carton egg whites!
- 1/4 tsp cream of tartar
- 1 1/4 cups 100% pure maple syrup or honey *sugar free syrup won't work!
- 2 tsp vanilla extract
- 2-3 tsp pumpkin pie spice *you can add more at the end if you want it more spiced!
Instructions
- In the bowl of your stand mixer, whip the egg whites until they’re frothy (you can also use a hand mixer!). It's important that your bowl is super clean and doesn't have any oil residue, as this can prevent the egg whites from whipping. Add in the cream of tartar and salt, then whip to soft peaks (a few minutes).
- When they reach soft peaks, you can turn off the mixer and start making the syrup.
- In a medium/large pot, combine water and maple syrup. Set on the stove, turn the heat to medium and let it come to a boil. Keep it at a boil until it reaches 240ºF. Try to not disturb it, but if it starts to bubble too high, simply lower the heat just slightly. I highly recommend using a cheap candy thermometer from Amazon. It's VERY important it reaches 240!
- Remove the syrup mixture from the heat. While the mixer is going on medium, slowly pour into the egg whites. Once the syrup is all added, increase the speed and whip until the mix is thick and glossy (about 5 minutes).
- Add in the vanilla, pinch of salt, and pumpkin spice and whip for another minute. Place in a large jar or container. This marshmallow fluff stores is best within the first 3-4 days but will last up to 1 week on the counter. You can always re-whip it if you feel as though it's gone flat, but i've never had to do so!
