Pumpkin Breakfast Syrup Recipe

Recipesfull introduces to you: Popular Recipes. (Pumpkin Breakfast Syrup Recipe). Pumpkin lovers, you've got to try this! Goes great on pancakes and French toast, or dip a fresh popover in it. It's got a warm spicy taste, perfect for fall and winter! Heat it up and pour a little over vanilla ice cream!

Brief

Prep 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 88

Yield: 11 cups

Pumpkin Breakfast Syrup Recipe

Ingredients

2 ½ cups honey

1 (14 ounce) can sweetened condensed milk

2 (15 ounce) cans canned pumpkin

⅔ cup butter

1 cup strong brewed coffee

1 tablespoon ground nutmeg

1 tablespoon ground cloves

2 tablespoons ground cinnamon

¾ cup maple syrup

1 cup half-and-half cream

1 ¼ cups hot water

Side Dish

Directions

Step 1

Stir the honey sweetened condensed milk canned pumpkin butter brewed coffee nutmeg cloves cinnamon maple syrup half-and-half and hot water together in a saucepan over low heat; simmer stirring frequently until the mixture is fragrant and hot about 20 minutes. Serve warm or hot.

Nutritional Information

Pumpkin Breakfast Syrup Recipe

Servings Per Recipe:88

Calories: 71

% Daily Value *

Protein: 0.6g 1%

Carbohydrates: 13.3g 4%

Dietary Fiber: 0.4g 2%

Sugars: 12.3g

Fat: 2.2g 3%

Saturated Fat: 1.4g 7%

Cholesterol: 6.2mg 2%

Vitamin A Iu: 1572.3IU 31%

Niacin Equivalents: 0.2mg 2%

Vitamin C: 0.7mg 1%

Folate: 2.2mcg 1%

Calcium: 23.2mg 2%

Iron: 0.2mg 1%

Magnesium: 4.9mg 2%

Potassium: 54.2mg 2%

Sodium: 41mg 2%

Calories From Fat: 19.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.