Name: Healthy Homemade Marshmallows with Maple and Pumpkin Spice
Prep time: 10 min
Cook time: 15 min
Total time: 3 h 25 min
Ingredients: 1 cup pure maple syrup; 1 cup cold water, divided; 3 tablespoons unflavored grass-fed gelatin; 1 teaspoon vanilla extract; 1½ teaspoons pumpkin pie spice; A pinch of salt; ¼ cup arrowroot powder or powdered sweetener, for dusting

This post might include affiliate links for products that I know and LOVE!

Jump to Recipe

If you’re anything like me, you go into full “pumpkin spice” mode the moment the first leaf falls. Celebrate the changing seasons with Healthy Homemade Marshmallows with Maple and Pumpkin Spice. Storebought marshmallows are often full of gross fillers and synthetic sweeteners, but these simple treats are sweetened with pure maple syrup and contain grass-fed beef gelatin.

With no processed sugar and a healthy dose of protein, this is an autumnal treat you can feel good about feeding your kiddos. My two-layered marshmallows are great for snacking on or adding to a cup of cocoa or coffee. Put on your favorite sweater, and let’s create something cozy together.

All About Marshmallows

Marshmallows are everyone’s favorite campfire treat, but they have a richer backstory than you could ever guess. These sticky treats find their roots in Egyptian culture, where they were originally made from marshmallow roots. Marshmallows of old are nearly unrecognizable compared to the marshmallows of today. In the 19th century, marshmallow flavor was combined with egg whites to create a fluffy, meringue-style dessert made popular in France. In the 20th century, chefs began experimenting with a shelf-stable solution, including gelatin and synthetic stabilizers that would also allow the marshmallows to melt evenly.

Before marshmallows transitioned into a sugary snack, many cultures used their form of the dessert to soothe sore throats. Though these marshmallows are far from an herbal remedy, I like to think that by using healthier ingredients, we’re bringing back a little of the intended purpose.

Two Layered Marshmallows?

But first, a disclaimer for the two-layed aspect of the healthy homemade marshmallows…

You’ll notice that this recipe requires you to create ONE layer, but you end up with two. This was, as Bob Ross says, a “happy surprise.” Somewhere in the refrigeration process, a portion of the maple syrup sinks to the bottom, leaving you with a two-layered effect. Don’t worry; because the maple syrup is mixed with gelatin, this layer is not sticky – just delightful.

Healthy Homemade Marshmallow Sweeteners

Many homemade marshmallows use corn syrup to stabilize the marshmallow and prevent the sugar from crystallizing, which can lead to gritty marshmallows. My recipe uses maple syrup that’s been heated to the soft ball stage. This keeps the marshmallows soft and fluffy and gives them a zinc and magnesium boost. Alternatively, you could use 1/2 cup maple syrup and 1/2 cup coconut sugar, brought to the soft ball stage.

How to Make Healthy Homemade Marshmallows with Maple and Pumpkin Spice

This recipe is so easy to make and will give you the BEST autumnal treat with minimal effort. Here’s how these healthy homemade marshmallows come together.

Step One: Boil the Maple Syrup

Grease a 9×9-inch pan and/or line it with parchment paper. Place the maple syrup, salt, and 1/2 cup of water in a small saucepan set over medium-low heat. Bring to a boil, then simmer until the mixture reaches 240°F, also known as the “soft ball” stage. This usually takes about 10-15 minutes, but it can happen quickly, so keep a close watch on your stove!

Step Two: Bloom the Gelatin

While the maple syrup is boiling, pour the remaining 1/2 cup of water and gelatin into a bowl and stir until smooth. Let the mixture thicken for 5-10 minutes, then transfer it to the bowl of a stand mixer.

Step Three: Mix the Healthy Homemade Marshmallows Base

Once the maple syrup reaches the soft ball stage, slowly pour it into the stand mixer while beating at low speed. When all the syrup has been added, turn the speed to high.

Step Four: Add Flavoring

Continue beating the marshmallows on high for 10 minutes or until thick and glossy. Add the vanilla and pumpkin pie spice, stirring to combine.

Step Five: Let Set

Pour the mixture into the prepared pan and spread evenly. Place in the refrigerator for at least 3 hours to set, preferably overnight. Once set, dust with arrowroot starch or your preferred powdered sweetener and cut into squares. Enjoy!

How to Store Homemade Marshmallows

Because these marshmallows don’t contain synthetic stabilizers, it’s best to store them covered in the fridge. You can also put them in a Ziploc bag, add 1-2 teaspoons of arrowroot starch or powdered sugar, and shake to coat. When stored properly, the marshmallows will last at least 2 weeks.

You can freeze the marshmallows for 2-3 months, but the texture may be different when thawed.

Healthy Marshmallow Ingredients

Here’s a quick rundown of the ingredients that go into Healthy Homemade Marshmallows.

Grass-Fed Gelatin: Gelatin is a must-have for making homemade gummies and healthy “jello.” When I purchase gelatin, I always look for grass-fed varieties, as that provides the most nutritional value.
Maple Syrup: One of my family’s favorite healthy sweeteners! A great substitute for corn syrup and is a necessity for pancakes, waffles, and French toast. Be sure to snag pure maple syrup versus the fake stuff. You’ll end up using less and enjoying your food SO much more.
Arrowroot Starch or Powdered Sweetener: Arrowroot starch is just a little healthier than corn starch and is a great way to keep your marshmallows from becoming overly sticky. You can also use the powdered sweetener of your choice, such as powdered allulose or erythritol. Stay away from powdered stevia, though, as that is far too strong for this situation.
Vanilla: A little vanilla extract goes a long way and adds a lovely flavor to these treats. Pure vanilla extract is always the best choice, but if your budget doesn’t allow it, you can use imitation and have the same effect.
Pumpkin Pie Spice: Some autumnal marshmallow recipes call for pumpkin, but I prefer using pumpkin pie spice. This gives the marshmallows a great flavor without weighing them down. If you’re feeling extra festive, garnish the tops of the treats with extra pie spice. If you don’t have pumpkin pie spice on hand, make your own by combining cinnamon, ginger, nutmeg, and allspice.
Salt: My salt of choice is pink Himalayan salt, which doesn’t really cost much more than table salt. I often find it at TJMaxx in bulk for less than $5 a tub!

Click here to see more of my favorite ingredients.

Healthy Homemade Marshmallows with Maple and Pumpkin Spice

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 3 hours

Total Time: 3 hours 25 minutes

Celebrate the changing seasons with Healthy Homemade Marshmallows with Maple and Pumpkin Spice. With no processed sugar, this is one treat you can feel good about giving to your kiddos!

Ingredients

1 cup pure maple syrup
1 cup cold water, divided
3 tablespoons unflavored grass-fed gelatin
1 teaspoon vanilla extract
1½ teaspoons pumpkin pie spice
A pinch of salt
¼ cup arrowroot powder or powdered sweetener, for dusting

Instructions

1. Grease a 9x9-inch pan and/or line with parchment paper. Place the maple syrup, salt, and 1/2 cup of water in a small saucepan set over medium-low heat.

2. Bring to a boil, then simmer until the mixture reaches 240°F, also known as the "soft ball" stage. This usually takes about 10-15 minutes, but it can happen quickly, so keep a close watch on your stove!

3. . While the maple syrup is boiling, pour the remaining 1/2 cup of water and gelatin into a bowl and stir until smooth. Let the mixture thicken for 5-10 minutes, then transfer it to the bowl of a stand mixer.

4. Once the maple syrup reaches the soft ball stage, slowly pour it into the stand mixer while beating at low speed. When all the syrup has been added, turn the speed to high.

5. Continue beating the marshmallows on high for 10 minutes or until thick and glossy. Add the vanilla and pumpkin pie spice, stirring to combine.

6. Pour the mixture into the prepared pan and spread evenly. Place in the refrigerator for at least 3 hours to set, preferably overnight. Once set, dust with arrowroot starch or your preferred powdered sweetener and cut into squares. Enjoy!