This Easy Pumpkin Spice Latte is the perfect classic fall coffee drink that’s easy to make with simple espresso, maple syrup, and pumpkin spice flavoured foamed milk! Easy to make dairy-free and sugar-free!
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I’ve shared a few of my favourite pumpkin spice coffee drinks with you already, like this Slow Cooker Pumpkin Spice Latte, this Iced Pumpkin Spice Latte, and this copycat Starbucks Pumpkin Cream Cold Brew recipe, but this Pumpkin Spice Latte recipe has been on repeat in our house for weeks (seriously, it’s what’s getting me through the 7am school run on these cold fall mornings!) and I can’t wait to share it with you! It’s a super easy-to-make version of your typical coffee shop pumpkin spice latte, but for a fraction of the cost! It’s easy to make sugar-free (hello keto and low carb friends!) and even dairy-free
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Pumpkin Spice Latte
The best thing about this Pumpkin Spice Latte is that it’s pretty easy to make the pumpkin-infused milk ahead of time. Simply shake the ingredients together in a mason jar and store it in the fridge. When you’re ready for a latte, heat it up in an electric milk frother, in a pot on the stove, or even in the microwave, add your espresso and you’re good to go! 
This Pumpkin Spice Latte has enabled me to enjoy a healthier version of my favourite fall drink without shelling out all that cash at the coffee shop – I just know you’ll love it as much as I do!
Ingredients for Homemade Pumpkin Spice Latte
- milk
- maple syrup (or brown sugar, or a few drops of stevia to make it sugar-free)
- pumpkin puree
- cinnamon
- cloves
- allspice
- nutmeg
- espresso or very strong coffee
How to make a Pumpkin Spice Latte
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- Start with the milk mixture. Add the pumpkin puree, maple syrup and spices to the milk and mix to combine in a pot over the stove or in the microwave.
- Brew the espresso. Use an espresso machine if you have one, or use a french press, or even instant espresso powder in a pinch.
- Froth the milk. Use a milk frother if you have one (on the hot setting), or use a hand held frother.
- Enjoy! Pour the espresso over the pumpkin milk in your favourite mug and enjoy!
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And if you’re dairy-free, eating low carb, or need a decaf option, this Pumpkin Spice Latte can be made to suit almost any diet. If you’re dairy-free, feel free to substitute the milk for your favourite dairy-free barista blend. If you’re low-carb, keto or sugar free, skip the maple syrup and sweeten your latte with a few drops of your favourite stevia or other low-calorie sweetener. If you’re sensitive to caffeine, skip the regular espresso and substitute it for your favourite decaf espresso. Short on time? Use instant espresso powder and prep the other ingredients the night before! Looking for more delicious drink recipes? You’ll LOVE this Homemade Mocha Caramel Frappuccino or my Slow Cooker Cranberry Apple Cider!
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I hope you love this Pumpkin Spice Latte as much as we do! Let me know in the comments below, what’s your favourite warm, comforting drink for cold mornings? I’d love to know!
Kitchen Products I Recommend:
Looking for even more recipes like this one? You’ll LOVE these:
- Slow Cooker Pumpkin Spice Latte
- Slow Cooker Chai Tea Latte
- Slow Cooker Healthier Hot Chocolate
- Strawberry Banana Orange Power Smoothie
- Healthy Iced Coffee
- Slow Cooker Gingerbread Latte
- Healthy Pumpkin Spice Frappuccino
PERFECT PUMPKIN RECIPES & COOKING AND BAKING TIPS
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Recipe Video
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel
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Pumpkin Spice Latte
Recipe: Ingredients
- 1/4 cup maple syrup (or use 1/4 cup brown sugar and 3 tablespoons water)
- 1/4 teaspoon cinnamon
- a dash of cloves
- a dash of allspice
- a dash of nutmeg
- 4 tablespoons pumpkin puree (canned)
- 4 cups milk (or use your favourite non-dairy milk)
- 4 shots espresso 4 ounces (OR 4 ounces of boiling water and about 35 grams of instant espresso powder)
Recipe: Instructions
- Heat the milk on the stove in a small pot over medium heat.
- Add the maple syrup, pumpkin puree, and spices and whisk well to combine.
- Heat the milk until it comes to a very low simmer, then remove it from the heat.
- ** Alternatively (if using brown sugar), add the brown sugar to a pot over low heat, then add the water, whisking until the sugar begins to melt. Then add the spices, pumpkin and then the milk, whisking over the heat until the mixture comes to a low simmer.
- While the milk is heating, prepare the espresso by dissolving the instant espresso powder in the hot water. OR make your own espresso if you have an espresso machine, or use a french press to make espresso with ground espresso beans without a machine.
- Froth the hot milk by hand using a whisk to create foam, or use a hand-held battery-operated milk frother. You can also use an electric milk frother on the hot setting, if you have one.
- Add the 1/4 pumpkin milk mixture to your mug (about one cup), and pour one shot of espresso over the pumpkin milk.
- Enjoy!
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Do not have a hand-held frother. Ok to use an egg beater for whipping up the froth?
A whisk will work fine to froth the warm milk!