Pumpkin Spice Lattes are the unofficial beverage of fall, and who are we to argue with that? The warm flavors in my homemade pumpkin pie spice blend pair perfectly with cooler temperatures . . . even if in my area “cooler temperatures” still mean flip flop weather. 🙂
Although Starbucks made the pumpkin spice latte (PSL) famous, I prefer to make my own version at home for three reasons:
- I don’t have to change out of my PJ’s or stand in line
- My homemade version costs less
- I can use wholesome ingredients.
This recipe blends cinnamon, ginger, nutmeg, cloves, allspice, vanilla, and my “secret” ingredient to bring snuggly autumnal delight to your coffee drinking experience. (The secret ingredient is a pinch of salt, which really makes the flavors pop.)
I hope you love it as much as my husband and I do, and that it tides you over until Peppermint Mocha and Eggnog Latte season. 🙂
The “paper” coffee cup in the photos is actually a reusable porcelain cup that you can write on with an erasable chalk pen (or a sharpie, according to the company). If you’ve ever washed 86 glasses after hosting guests because no one could keep track of their cup, you know how excited I am about these mugs.
I reached out to the company that makes them to confirm that they’re lead and cadmium-free – they are – and they come in lots of gorgeous colors.
Healthy Homemade Pumpkin Spice Latte Recipe
- coffee mugs
- small saucepan
- 1 cup strongly brewed coffee or espresso (my husband loves Bulletproof Coffee so that’s what we use)
- 1 cup coconut milk (if not dairy-free, regular milk will also work)
- 1/4 tsp vanilla extract (or make it from scratch with this recipe)
- 1 tbsp pumpkin puree (canned will work, and you can also use this easy homemade pumpkin puree)
- ¾ tsp homemade pumpkin pie spice (If you don't have any on hand, use 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice, and 1/8 tsp ginger)
- 1 pinch sea salt
- 1-2 tbsp collagen peptides (optional -why they’re good for us)
- maple syrup (or other sweetener to taste)
- whipped cream (optional – for topping)
- Divide your hot coffee between two large coffee mugs. Add the milk/coconut milk, vanilla extract, pumpkin puree, pumpkin pie spice, salt, and collagen peptides (if using) to a small saucepan and place over medium heat. Whisk until everything is somewhat combined. Don't worry if it's not perfectly smooth – you're going to blend it in a few minutes.
- When the mixture is the temperature you prefer your coffee to be, remove from heat and blend until smooth if needed. I pour mine in a jar and use my immersion blender. Divide the milk mixture evenly between the two coffee mugs and sweeten to taste. If desired, top with whipped cream and/or a sprinkle of pumpkin pie spice.
- Notes: If you use fresh pumpkin puree and are not sure what to do with the leftovers, you can freeze then in an ice cube tray to use in future pumpkin spice lattes.
More Pumpkin Recipes
Pumpkin Granola – If you miss breakfast cereal, this easy granola is delicious with milk, oat milk, or almond milk. It also makes a great on-the-go snack.
Easy Baked Pumpkin Oatmeal With Vanilla Glaze – Infused with warming spices and sweetened with maple syrup, this baked oatmeal is easy to make and very satisfying.
Pumpkin Custard Bars – These maple infused pumpkin custard bars from my friend Carol are both delicious and easy to make.
Although I haven’t tried it yet, this paleo pumpkin bread from Paleo Running Momma looks delish!
What’s your favorite fall pumpkin recipe? Please share in the comments below!
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Looks delicious, Heather! I can’t wait to try this out.
Would you mind if I share a link to this recipe on my blog?
Also, is there a way to access a printable version of your recipes?
Thanks! Have a great day!
Hi Elihu! I had some trouble with the “print version” function so I had to disable it temporarily, but I am working on a solution. I’d love for you to share a link to this recipe, thank you! My only request is that the recipe not be republished in full. 🙂
We don’t drink coffee….would tea work? This sounds so yummy!!
Hmmm, I haven’t tried it with tea so I can’t say how that would turn out, sorry!
If you try it with tea then use Black Tea. You will need a strong tea to stand up to all of those spices. It actually sounds a lot like Chai Masala (spiced Chai), which is very tasty and awesome.
Uh, yum! That’s amazing. I have Great Lakes Unflavored Gelatin – can that be subbed for the collagen? Also, can the gelatin be added to smoothies?
By the way, I thought I posted another comment but I wanted to let you know i’m a friend of Ellie (Odenheimer) Brin’s here in Dallas (she said you went to school together), and my little family of 4 is most likely relocating to Nashville/Franklin VERY soon. I lived in Nashville for 10 years during college and post and can’t wait to return “home.” Like you, we’ll most likely settle around Franklin and are looking for land a little south of Franklin to build a small, simple home and have land for homesteading and eventually farm dinners under twinkle lights and tiny houses where people can come stay. Would love to connect with you sometime!
Hey, Christine! It’s 2020 and I’m reading your comment from 2015 and wondering if your lovely dream about farm dinners under twinkle lights came true? I sure do hope so!! God bless ~ Angela H (happy mama to 11)🌻
Ahhhhhh!!!!!!!! Yum! The Starbucks original is so bad, looking forward to trying this! 🙂
Do you have a recipe for the whipped cream? Is it dairy free? It looks so pretty! Haha.
I’m not a hardcore coffee drinker so I like to make the “10 second version”: Combine enough spices, sweetener, and pumpkin for several cups, and stir well. Freeze in cubes or patties of desired size. Then [this is the 10-second part], just add the desired amount of cubes to your hot coffee, along with some milk and the collagen. Stir well again, and voila – 10 second pumpkin spice latte!
I have the same question as Christine. Could Great Lakes Gelatin
Collagen Hydrolysate be substituted? I’m still not sure what to do with this gelatin, but it was in so many recipes that I purchased it. I still haven’t opened it.
Yes, it can!
Pumpkin Spice Latte Recipe looks very promising. Finally, I found an alternative! Thanks.
Was delicious! I used the barista blend oat milk. I wonder is there such a thing as vegan whipped cream for the topping?
There is, at least commercially. SoyWhip, I think it’s called. It’s usually stocked either with the rest of the spray-can whipped cream (like RediWhip) or in the vegan/vegetarian cooler section, depending on how your grocery store is organized.
It also appears that coconut cream can be made into whipped cream, too. Basically, you separate the cream in a can of (full-fat!) coconut milk and it will whip up like whipped cream, too.
Heather you are the best. I have been using this recipe for about 2 years now and love it. I just started making some mugs of it since is Fall 2021. Nutritious and delicious. Xoxo