Homemade Pumpkin Marshmallows
These fluffy, pillowy healthy homemade Pumpkin marshmallows are little clouds of heaven, made without corn syrup and are sweetened naturally with maple syrup or honey! The perfect addition to your favorite warm fall beverage (or snacking on straight up!), you’ll seriously have a hard time believing these are refined sugar free, paleo, and all natural.This post contains tons of tips on how to make homemade marshmallows, like how to make them with or without a candy/sugar thermometer!
Ingredients
- 3 tbsp grass-fed gelatin
- 1 cup water
- 1 cup honey or maple syrup
- 2 tbsp pumpkin pure
- 1 tsp pumpkin pie spice
- 1 tsp Vanilla extract
Instructions
- Line a 9×9 pan with parchment paper. Spray the paper with spray oil and sprinkle tapioca flour all over it. This ensures the mallows won’t stick – don’t skip this step! If you want the marshmallows to be coated in a little spice, sprinkle a little over the parchment paper!
- Attach the bowl to your stand mixer with the whisk attachment. In the bowl, add the 1/2 cup water and gelatin. Give it a mix and let it sit while you make the syrup.
- In a small pot, add the water and honey or maple syrup. Bring the mixture to a boil and let it bowl for about 10 minutes. If you have a candy thermometer, you want it to reach between 220-240F. If you don’t have a thermometer, no stress. Letting it boil for 10 minutes at a high heat is usually enough!
- Remove the pot from the heat. With the mixer going on low, add in the pumpkin pure, spice, and vanilla. Then drizzle in the syrup mixture. Allow the mixer to whip on high until the mixture triples in size and gets light & fluffy. This usually takes 3-5 minutes. You'll want it to still be somewhat drippy but it should coat the whisk when you lift it from the bowl - don't over-beat or it'll thicken and turn into what some readers call marshmallow "brains" Lol.
- If using a hand mixer, follow the same steps, but mixing by hand. Keep in mind this may take much longer than the stand mixer method.
- Once it’s done, immediately use a spatula to pour the marshmallow mixture into the pan.
- Cover the pan and place in the fridge for an hour or so to firm up. Then cut into marshmallows (I like to use scissors to make it easiest!). Store in an air-tight container at room-temp!