Admit it. You’re so over the pumpkin-spice craze.

Seasonal beer, coffee drinks and cookies spiced with ginger, nutmeg, cloves and cinnamon are one thing. But when those cozy fall flavors sneak into a Kit Kat candy bar or onto a pizza, you know it’s officially jumped the shark. Big time.

Which is why some of us were glad to hear that a new flavor will supposedly supplant pumpkin spice this fall — maple.

At least that’s what MarketWatch would have us believe, based on a report from the analytics company 1010data. It notes that even as pumpkin spice flavor continues to grow in popularity — to the tune of 49 percent more products a year — sales are not holding pace.

Maple, meanwhile, “is surging.”

Measured against the same quarter last year, sales of maple-flavored beverages have almost doubled while maple-flavored cocktails have climbed 14.6 percent. Which might explain why beverage giants Starbucks and Dunkin’ Donuts debuted maple-pecan coffee drinks this fall. Dunkin’ also is featuring a 630-calorie Maple Sugar Bacon Breakfast Sandwich.

But is maple really the next big thing? And will its sweet, distinctive flavor be something that consumers naturally crave?

Native Americans used maple as a sweetener long before the first European ever set a boot on North American soil. In modern times, those in the restaurant industry have been using maple for years, too, says veteran bartender Sean Enright of Spork in Pittsburgh. Maple adds depth and a seasonal flair to mixed drinks. Enright’s new Take the Knee cocktail, for instance, marries maple with apple shrub (a tangy juice), cognac and apple- ginger syrup.

“People are just sick of pumpkin now,” he says, adding the flavor only is good until Thanksgiving and “then nobody cares.”

Autumn’s crop of fruits and vegetables call for deeper, richer flavors and maple — with its vanilla, caramelly undertones — is happy to step up to the plate. While it is generally associated with breakfast items and desserts, maple can be a best friend to savory preparations, too, adding a robust flavor to roasted vegetables, soups and meats, especially bacon. It brings an all-natural sweetness to barbecue sauces, marinades, vinaigrettes, infused syrups, rubs, brines and glazes, and is just as good on a doughnut as a piece of salmon.

While all maple syrup is made according to the same process, a grading system differentiates among natural variations in color and flavor. The lighter the syrup, the more delicate the taste. Sap from later in the season produces a more robust and darker syrup.

Easy Maple Turkey Breakfast Sausage

This recipe uses ground turkey, a lean meat that is lower in calories than the traditional pork. Be gentle with the meat — you don’t want to overmix.

Adapted from “Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup” by Katie Webster (Quirk, 2015)

• 1 pound ground lean turkey
• 2 teaspoons canola oil
• >> Spice mix:
• 2 tablespoons maple syrup
• 2 teaspoons dried rubbed sage (not ground)
• 3/4 teaspoon coarsely ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/8 teaspoon ground nutmeg

In small dish, combine spice mix ingredients.

Place ground turkey in large bowl. Sprinkle spice mixture over meat and gently mix with clean hands, to incorporate spices evenly. Divide into eight sections and shape into patties.

Heat oil in large nonstick skillet over medium-high. Add patties and cook, turning once; adjusting heat as necessary to prevent overbrowning. Cook 4 to 6 minutes per side, until browned on both sides and cooked through (165 degrees on an internal thermometer). Serve hot. Makes 8 patties.

Maple Ginger Chicken Thighs

Maple pairs beautifully with cider and fresh ginger in this easy marinade for chicken thighs. I used Grade A Dark Amber maple syrup, which has a robust maple flavor.

Adapted from “Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup”

• 8 bone-in chicken thighs
• 3 medium pears or apples, peeled, cored and quartered
• 4 thyme sprigs
• >> Marinade:
• 1 shallot, finely sliced
• 3/4 cup apple cider
• 1/2 cup dark pure maple syrup
• 1 tablespoon finely grated peeled, fresh ginger
• 1 tablespoon apple-cider vinegar
• 1 teaspoon chopped fresh thyme leaves
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

In medium bowl, whisk together marinade ingredients.

Place chicken in a large resealable bag. Pour marinade into bag, seal it and refrigerate 12 to 24 hours, turning once or twice to coat all pieces.

Heat oven to 400 degrees.

Remove chicken from marinade and arrange pieces, skin side up, in a 9-by-13 inch baking dish. Tuck pears or apples and thyme sprigs among chicken pieces. Pour marinade over top. Bake, basting occasionally, about 1 hour, until chicken is cooked through and starting to pull from bone.

Serve chicken and fruit with sauce spooned over top. Serves 8.

Maple-Pecan Squares

This decadent treat marries a shortbread crust with a gooey topping you won’t mind having to lick off your fingers. Lining the baking pan with overhanging pieces of parchment paper will make it easier to remove the maple-pecan block without breakage.

“Duff Bakes: Think and Bake Like a Pro at Home” by Duff Goldman and Sara Gonzales (William Morrow, 2015)

• >> Crust:
• 1-1/2 sticks (3/4 cup) butter, softened
• 1 cup sugar
• 1 teaspoon kosher salt
• 3 cups all-purpose flour
• >> Topping:
• 2 sticks (1 cup) butter
• 2/3 cup lightly packed brown sugar
• 1 tablespoon dark corn syrup
• 1/3 cup good-quality maple syrup
• 1/4 heavy cream
• 1 teaspoon salt
• 2 cups pecan halves and/or pieces
• 2 teaspoons vanilla

Heat oven to 375 degrees and heavily grease a 9-by-13-inch pan.

To make crust: In a big bowl, cream butter and sugar until light and fluffy. Mix in salt and gradually mix in flour until incorporated. Crumble mixture into bottom of pan, then press firmly. Bake 12 to 15 minutes, or until it is very pale gold. Set aside.

To make topping: In medium saucepan over medium heat, melt butter with brown sugar, corn syrup, maple syrup, cream and salt. Bring to a boil and cook, stirring constantly, until sugar is dissolved, 1 minute or so. Remove from heat and stir in nuts and vanilla.

While topping is still hot, pour over crust. Bake 10 to 12 minutes, or until top is just starting to bubble, then set aside to cool completely.

Run a knife around edges and invert entire baking pan to remove the block instead of trying to pry squares out of the pan. Flip the block so it’s right-side up and cut into squares. Makes 9 bars.

Nutritional information unavailable.