By Arielle Weg-Zager
I don’t really have a big sweet tooth. I’d much rather dig into chips and guacamole before a cupcake or candy, but maple is the one exception. While maple’s sugaring season is technically in the early spring, somehow, maple has become synonymous with fall—and I’m so grateful it is. There’s something about a bottle of maple syrup that brings warm and cozy memories, like pouring it over a stack of buttermilk pancakes at a diner after a long fall hike. It’s a staple in my pantry, and I especially love to break out a bottle in the fall to use in all kinds of maple syrup recipes, from sauces and drinks to baked goods and spreads.
Growing up in the Northeast, so close to major maple syrup producers like Vermont and Canada, I thought everyone felt this way about maple syrup. Later in life, I realized friends who grew up in other parts of the country thought pancake syrup and maple syrup were the same thing, and didn’t have the same love for maple syrup as I did. While there’s absolutely a time and place for pancake syrup, turning to the real deal can be a major game-changer for your cooking, baking, and enjoying maple flavors. What’s known as pure maple syrup is extremely complex and usually has a subtle sweetness that can sometimes lean a little nutty, buttery, vanilla, or even woody. It’s exceptionally rich, a little goes a long way, and it pairs oh-so well with fall flavors.
Unfortunately, the biggest downside to pure maple syrup can be the price tag. But it’s absolutely worth it if you use it well. That’s where some solid maple syrup recipes in your repertoire can really come in handy. Give these a try to really get the most out of that bottle and make every penny worth it this autumn.
Autumn Harvest Quinoa Bowl
The number one way I love to use maple syrup during the fall is in a maple-mustard sauce to top bowls. There’s something about the combination of spicy mustard and the caramel-like sweetness of maple with a splash of apple cider vinegar that is akin to an upgraded honey mustard. Packed with fall favorites like beets, Brussels sprouts, butternut squash, and cranberries, this bowl is on heavy rotation once busy fall schedules are in full swing.
Get the recipe: Autumn Harvest Quinoa Bowl
Maple-Mustard Pork Tenderloin with Broccoli and Potatoes
Speaking of maple-mustard sauces, this one is an even easier take for a totally balanced, crave-worthy fall dinner. I love the addition of thyme to the maple-mustard mixture, which brings out a bit of the woodsy and warming notes of maple. Coat the pork in the mixture, and it caramelizes in the pan—but don’t forget to leave some extra for drizzling.
Get the recipe: Maple-Mustard Pork Tenderloin with Broccoli and Potatoes
Salted Maple Chai Pull-Apart Bread
When you can finally turn the oven on without sweating, this recipe really takes the cake (or, pull-apart bread) for a fall favorite. A simple bread is enhanced with a fall-studded butter of brown sugar, maple syrup, cinnamon, cardamom, and ginger. It’s simple, delicious, and impressive for a weekend brunch spread.
Get the recipe: Salted Maple Chai Pull-Apart Bread
Waffles with Maple Apples
There’s no better duo than waffles and maple syrup, and the addition of apples here is the ultimate breakfast treat. A quick maple-butter with pumpkin pie spice coats apple slices and is spooned over quick-cooking buttermilk pancakes for an autumn breakfast you’ll treasure on a Saturday morning.
Get the recipe: Waffles with Maple Apples
Iced Cookie Butter Latte
I’m usually a simple coffee drinker—just a splash of oat milk. But when the weather starts to get the slightest chill in the air and fall is approaching, nothing gets me more excited than a fall-flavored coffee drink. This version uses cookie butter with notes of cinnamon, brown sugar, and caramel alongside a touch of vanilla and our star, maple. The maple syrup rounds out the drink, adding a warmth and sweetness I can’t get enough of.
Get the recipe: Iced Cookie Butter Latte
Citrus Sipper Mocktail
Maple isn’t just for coffee—it can work well in mocktails, too. Sure, a simple syrup, honey, or agave tastes great, but using maple as the main sweetener here and pairing it with cold-weather favorites, such as oranges, cinnamon, ginger, and grapefruit, really nails that cozy season taste you’re looking for.
Get the recipe: Citrus Sipper Mocktail
Baked Sweet Potatoes with Maple Butter
One of my all-time favorite side dishes in the cooler months is sweet potatoes, and there is truly no better way to enjoy them than with maple butter. A sprinkle of salt creates the perfect balance of sweet, salty, rich, and delicate flavors that enhance the buttery sweetness of the sweet potato. Serve it on a weeknight or any occasion for a delicious bite.
Get the recipe: Baked Sweet Potatoes with Maple Butter
Harissa Maple Butternut Squash
If you’re into the swicy trend, this sweet and spicy side is perfect for your table. Harissa has a delicate, peppery-spicy flavor that pairs really nicely with the sweetness of maple syrup. The veggies roast in the sauce, becoming sticky, a little spicy, subtly sweet, and so craveable.
Get the recipe: Harissa Maple Butternut Squash
Arielle Weg-Zager is the digital editor of SavoryOnline and has been writing about food, nutrition, and health for over 9 years. She collects cookbooks and loves nothing more than cooking elaborate meals for her friends or exploring the local restaurant scene.
