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!