Healthy Homemade Pumpkin Spice Latte

Skip Starbucks and make this healthy homemade pumpkin spice latte made with almond milk at home. It’s easy to make, vegan and delicious! 

More pumpkin… are you surprised?

Pumpkin spice latte in a blue mug on a kitchen towel. Pumpkin in the background.

Probably not.

If you like the thought of a Pumpkin Spice Latte from Starbucks but would rather skip the extra calories and sugar, you are going to LOVE the homemade version I’m featuring today. It’s crazy to me that even the smallest size (a tall) non-fat, no whip PSL from Starbucks has 200 calories and 37 grams of sugar! The sugary syrup is the culprit. It contains sugar, condensed nonfat milk, sweet condensed nonfat milk and a few other ingredients including coloring and artificial flavors. It’s also good to know this incase you are vegan considering even if you order a soy latte without the whipped cream, it’s not vegan since the syrup has dairy.

Overhead shot of a Healthy Pumpkin Spice Latte in a blue mug sitting on a kitchen towel.

I’m all about keeping my food/beverages as natural as possible, which is why I love this homemade pumpkin spice latte. You can have a pumpkin spice latte any day of the week (and feel good about it) because it contains all natural ingredients, no added sugar and a low amount of calories. The best part = it doesn’t cost $4.00 a pop. 🙂

Homemade Pumpkin Spice Latte in a blue mug sitting on a kitchen towel.

I used cold-brew Pumpkin Spice coffee from Fresh Market, which tasted divine, but you can certainly use any flavor coffee you love. And then the magic happens! I used to have a mini frother that does such a good job at making foamy milk without a milk steamer but I now own a Breville Milk Frother. It’s more expensive but it’s way better. I highly recommend it.

Grab a cute mug like this monogram mug from Anthropologie and drink up!

You might find some pumpkin pulp at the bottom of your glass and that’s totally normal. Starbucks would have it too — if they were using natural ingredients and not syrup.

Homemade Pumpkin Spice Latte in a blue mug sitting on a kitchen towel.

If you make this healthy homemade pumpkin spice latte be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

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Healthy Homemade Pumpkin Spice Latte


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1

Description

Skip Starbucks and make this healthy homemade pumpkin spice latte made with almond milk at home. It’s easy to make, vegan and delicious!


Ingredients

  • 8 ounces brewed coffee (or 12 shots of espresso)
  • 1/2 cup unsweetened vanilla almond milk
  • 3 Tablespoons pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla
  • 2 teaspoons maple syrup (or sweetener of choice)
  • sprinkle of cinnamon

Instructions

  1. With a handheld frother or blender: In a cup or sauce pan, mix together almond milk and pumpkin. Cook on medium heat on the stove top or microwave for 30-45 seconds. Remove from heat, stir in vanilla, spices and sweetener, place in a cup and use a frother to foam the milk. You can also use a blender — just process for 30 seconds or until foamy. Pour coffee into a large mug, add the foamy milk mixture on top. Sprinkle with cinnamon and enjoy!
  2. With Breville milk frother: add the pumpkin, pumpkin pie spice, vanilla and maple syrup to your hot coffee. Froth cold almond milk in the Breville milk frother and pour over coffee. Sprinkle with cinnamon and enjoy!

Notes

  • Feel free to use your favorite sweetener here. Stevia works great if you’re looking for a sugar-free option.
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 latte
  • Calories: 110
  • Sugar: 17 g
  • Fat: 2 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 1 g

Keywords: pumpkin spice latte, healthy pumpkin spice latte, homemade pumpkin spice latte, vegan pumpkin spice latte

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    88 comments
    1. Katie
      October 25, 2020 AT 5:27 pm

      Delicious!! I’m not a coffee drinker, so I made this with chai tea and it’s wonderful!

      1. Brittany Mullins
        October 25, 2020 AT 11:50 pm

        Oh awesome!! So glad it turned out with chai instead of coffee. Thanks for trying it and for coming back to leave a comment + star rating. I appreciate it!

    2. Natalia
      October 17, 2020 AT 2:08 pm

      As someone who doesn’t like coffee and drinks these purely for the taste and fall vibes, this was amazing. Not much different than the Starbucks psl! I would love to try making this iced next time and see how it comes out!

      1. Brittany Mullins
        October 17, 2020 AT 3:25 pm

        Ahh yay!! I’m so glad you enjoyed this PSL, Natalia. Thanks so much for taking the time to leave a comment + star rating. I really appreciate it. 🙂

    3. Kristin
      October 16, 2020 AT 9:22 am

      Can you tell me if and how this could be made as a tea instead of coffee??

      1. Amanda Harbinja
        October 25, 2020 AT 8:36 am

        I usually drink my coffee black, so this is like a dessert. I love it! Sometimes I make it with dairy (3.25%) instead of almond milk and then omit the maple syrup. I find it sweet enough. Love the extra bit of vitamin A from the pumpkin. Pure joy in a cup!

        1. Brittany Mullins
          October 26, 2020 AT 12:01 am

          Ahh yay!! So glad you’ve been loving this PSL, Amanda. 🙂

      2. Brittany Mullins
        October 17, 2020 AT 1:39 am

        Hey Kristin – I haven’t tried it before, but I bet it would be delicious with chai!

    4. Hayley Sawada-Meyer
      September 21, 2020 AT 11:59 am

      Delicious! I’ll admit, I was a bit skeptical because it just seems weird to put actual pumpkin in coffee but I was not disappointed! It tastes so good and was super easy. I don’t know why I doubted EBF! ❤️

      1. Brittany Mullins
        September 23, 2020 AT 1:52 am

        So pumped that you enjoyed this PSL! Thanks for trying it + for coming back to leave a comment + star rating, Hayley. I so appreciate it. <3

    5. Cory B.
      September 21, 2020 AT 7:29 am

      So happy to be able to make this favorite of mine at home. For whatever reason my coffee turn out darker than the picture, however, the flavor of pumpkin spice is still there. Delicious and quick to make which I really like.

    6. Linda wilmarth
      September 17, 2020 AT 10:43 pm

      This looks delicious! I cannot wait to make this tomorrow morning. Fall season is in full effect and thank you for making this healthy alternative to the uber sweet PSL at Starbucks!

      1. Brittany Mullins
        September 18, 2020 AT 6:40 pm

        Definitely come back and let me know what you think of this recipe once you make it! 🙂

    7. CG
      September 2, 2020 AT 5:29 am

      Thank you

    8. Sarah
      November 8, 2019 AT 12:13 pm

      I’m a sucker for a starbucks PSL but I feel so much better drinking this alternative version! I added a little more maple syrup to make it sweeter but I love it! It was a great use of the rest of the can of pumpkin i used to make the baked oatmeal!:)

      1. Brittany Mullins
        November 8, 2019 AT 11:33 pm

        So glad you’re enjoying this recipe, Sarah!! I really appreciate you coming back to leave a comment. <3

    9. MB
      October 30, 2019 AT 2:34 pm

      I have always lol’ed at people who take PSL to mean literal pumpkin whereas it’s normally just “pumpkin spice” flavoring, ie the spiced you’d use in a pumpkin pie. I wanted to be open minded and this has nice reviews so I tried it, and I just do not like actual pumpkin in my coffee! Posting the review just to say, my milk steamer broke trying to froth the thick mixture of pumpkin and milk – do not recommend

      1. Brittany Mullins
        October 30, 2019 AT 7:57 pm

        Thanks for much for trying the recipe! Almost all pumpkin spice lattes do have actual pumpkin puree in them, but I’m so sorry it didn’t work out with your milk steamer. Just so I’m aware and can advise against it within the post, what kind of milk frother did you use?

    10. Vickie Chesebro
      October 29, 2019 AT 10:31 am

      Okay, disregard that comment…I’m on my laptop now and reread the instructions.

      1. Brittany Mullins
        October 29, 2019 AT 11:47 am

        No worries, Vickie! 🙂 Glad you were able to figure it out. I hope you enjoy this recipe!

    11. Vickie Chesebro
      October 29, 2019 AT 10:27 am

      How you accomplished the last step where you spoon the froth on top of pumpkin mixture. It’s not clear if you do another step at the end where you heat milk, itself and then spoon it over. Am I missing something? Or, just not comprehending?

    12. Dorrie
      October 28, 2019 AT 12:46 pm

      Love, love all things fall! Made the Healthy Pumpkin Spice Latte today and it was delicious! I did use regular Soy milk with honey as my sweetener and topped it off with whipped coconut milk. It was great!

      1. Brittany Mullins
        October 28, 2019 AT 12:52 pm

        Yay!! I’m so glad that you enjoyed it, Dorrie! I bet the whopped coconut milk on top was delicious! Thanks so much for coming back to leave a comment and star rating as well. I so appreciate it! The ratings are super helpful. <3

    13. Usue Huacuja Goya
      September 27, 2019 AT 8:02 pm

      Hi, do you have a recipe for the pumpkin pie spice??

      1. Brittany Mullins
        September 30, 2019 AT 8:28 am

        Great question. I need to post a recipe for pumpkin pie spice but here’s how I make it: 1 Tablespoon ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, 1/2 teaspoon ground nutmeg.

    14. Jenn
      September 24, 2019 AT 3:24 pm

      So I didn’t have almond milk on hand and used 2% dairy milk instead, and used coconut sugar as my sweetener. The second time I made it, I add just a small pinch of sea salt, and it made all the difference! Thanks so much for this delicious recipe 🙂 (It’ll be my go to treat while my kids are napping this PSL season! 😂)

      1. Brittany Mullins
        September 24, 2019 AT 11:10 pm

        Hi Jenn! Thanks for sharing, I’m so happy that you enjoyed this drink! And thank you for taking the time to leave a comment and star rating. Your feedback is super helpful to the EBF community!

    15. ntrlmama
      September 24, 2019 AT 9:26 am

      This is delicious. I added the ingredients straight to my breville frother before reading the directions and it mixed really well. I used 8 oz of oat milk and 2 shots of espresso. One of the best things I’ve tasted in a long time. Thank you!

      1. Brittany Mullins
        September 24, 2019 AT 11:07 pm

        I’m so happy to hear that this latte turned out well for you and that you enjoyed it! 🙂 Thank you so much for coming back to leave a comment and star rating. Your feedback is super helpful!

    16. Merel
      October 28, 2017 AT 4:01 am

      Is the pumpkin puree raw? Baken in the oven? Or else? Tnx!

      1. Brittany Mullins
        October 29, 2017 AT 9:35 am

        I used canned pumpkin puree, but if you’re using a fresh pumpkin you’ll need to cook it and puree it first.

    17. noor
      May 25, 2017 AT 8:14 am

      The one type that has worked for me is the refrigerated Blue Diamond Almond Breeze Unsweetened Vanilla.

    18. Leigh | A Day with Fé
      October 29, 2016 AT 9:28 am

      Delicious! Made this today! I even gave a shout out to it on my blog =)

    19. Kathleen Wilson
      September 7, 2016 AT 7:14 pm

      I was interested in not only the recipe but also where did you get that mug!? Please let me know if that information is available. Thank you!

      1. Brittany Mullins
        September 7, 2016 AT 10:39 pm

        Hi Kathleen. The mug is from Anthropologie (http://bit.ly/2cqiqqi) and it’s definitely one of my favorites! Highly recommend. 🙂

    20. Healthy Low Carb Recipes
      December 22, 2015 AT 11:24 am

      This recipe was just what I needed to round out my collection of healthy ways to use leftover canned pumpkin. I linked to this recipe and mentioned your blog in today’s blog post 🙂

    21. Samantha
      September 26, 2015 AT 5:45 pm

      Quick question has anyone stored this milk/cream for another day? Think I can whip up a batch and store it in the fridge for the am? TIA

      1. Brittany Mullins
        September 28, 2015 AT 9:13 am

        I haven’t ever tried it, Samantha but it’s worth a shot. Let me know if it works for you!

    22. Olivia
      September 26, 2015 AT 2:13 pm

      This looks amazing!! I’ve been wanting to find an alternative to this classic fall drink that isn’t filled with lord only knows, but natural ingredients! Thanks so much for sharing:)

      1. Brittany Mullins
        September 26, 2015 AT 3:11 pm

        Of course. Let me know if you try it! 🙂

    23. sharon
      October 22, 2014 AT 9:43 pm

      I have a breville milk steamer. which I have used everyday since I bought it almost 3 years ago.
      But, I cannot get almond milk to froth, it gets hot but almost zero foam.
      which brand do you use. I have tried silk and blue diamond

      thanks

      1. Brittany Mullins
        October 23, 2014 AT 10:33 am

        I’ve had a hard time with almond milk as well. The one type that has worked for me is the refrigerated Blue Diamond Almond Breeze Unsweetened Vanilla.

    24. foodandcrafts
      October 22, 2014 AT 8:28 am

      I need this! Cant wait to make it.

      1. Brittany Mullins
        October 23, 2014 AT 10:35 am

        Let me know how it turns out! 🙂

    25. Cindy Hyson Hannon
      September 5, 2014 AT 3:42 pm

      OH MY is all I can say. I just finished a cup and want another…but it does have caffeine and it is afternoon 🙁 I love this comparison from Amity, thank you! I also make my own almond milk, but added a tiny splash of heavy cream…sorry, I just was missing the creaminess. Still a winner in my eyes!

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