Homemade Pumpkin Spice Lattes

This homemade pumpkin spice latte recipe will make you wonder why you ever went to Starbucks. Completely vegan, 100% all-natural pumpkin flavour, insanely delicious.

You guys, guess what?! It’s pumpkin spice latte season! You can count on one or two PSL inspired recipes heading your way between now and October 31st. In the spirit of the season, I thought I’d hand over my coveted recipe for Homemade Pumpkin Spice Lattes. Not to toot my own horn or anything (well, maybe a little), but these are a billion times better than Starbucks. Let’s look at a few reasons why…

First, these puppies are made from 100% natural ingredients. I heard tell that Starbs switched tactics recently and now uses “real” pumpkin in their PSLs, but it’s still only a small percentage of their famous pumpkin spice sauce. And in case you were wondering, the other ingredients in that sauce are sugar, condensed skim milk, 2% fruit and vegetable juice for colour, natural flavours, annatto, salt, and potassium sorbate (source). Delicious?

I’ll take the natural pumpkin flavour, please – hold the sorbate.

Second, these Homemade Pumpkin Spice Lattes contain absolutely no refined sugar. Unlike Starbucks’ PSLs, which contain 50 grams of added sugar (per grande sized bevvy), I used pure maple syrup to sweeten the coffee. You can also adjust the sweetness according to your preference, so you’re always in control of how much sugar enters your body. #win

Third, you don’t need a fancy espresso maker to enjoy this PSL. I don’t own one and likely never will. It’s not an object I can see myself needing, and I only have room enough in my tiny flat for the necessities. For these lattes, I used instant espresso powder – the same one I use to flavour my Espresso Protein Truffles and No-Bake Espresso Cheesecake.

It’s important to use espresso powder, not instant coffee granules. Espresso powder is finer, has a richer flavour, and dissolves into the latte easier than the granules. This is the one that I use.

And last but by no means least, Homemade Pumpkin Spice Lattes are incredibly delicious. As if this needs to be said, but homemade is so much better than store-bought. The natural flavour of the pumpkin purée mixed with the usual blend of comforting autumnal spices and maple syrup creates a cosy cup you’ll want to sip underneath a blanket in your fuzzy socks. It’s slightly thicker in consistency than the PSL you’re used to, reminiscent of a thick homemade hot chocolate, but it glides down smoothly, warming you up from the inside out.

I hope you love this vegan Homemade Pumpkin Spice Latte recipe, friends! It’s creamy, cosy, and a wonderful way to treat yourself during these colder autumn months.

5 from 3 votes

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Homemade Pumpkin Spice Lattes

This homemade pumpkin spice latte recipe will make you wonder why you ever went to Starbucks! Completely vegan, 100% all-natural pumpkin flavour, insanely delicious.

Category Breakfast

Keyword Homemade Pumpkin Spice Latte

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Serves 4

Author Amanda | Naturally Sweet Kitchen

Ingredients

• 200 g pumpkin purée
• 60 ml pure maple syrup
• 1 tsp pure vanilla extract
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• 750 ml dairy-free milk

For serving

• 1 shot espresso or 1 tsp espresso powder per mug
• Coconut whip optional

Method

1. To a small saucepan, add the pumpkin puree, maple syrup, spices, and salt. Increase the heat to medium-low and whisk together the ingredients until well combined.
2. Once the pumpkin mixture begins to warm, slowly whisk in the non-dairy milk until fully incorporated.
3. Stirring frequently, allow the latte mixture to reach the scalding point – when it just begins to bubble around the edges of the pot – then turn off the heat.
4. In each serving mug, add one shot of espresso or dissolve 1 teaspoon of espresso powder into 3 tablespoons of the hot latte mixture. Top off the mugs once the powder is completely dissolved.
5. If desired, top off the lattes with coconut whip and a dash of cinnamon. Serve immediately.

Notes

• I used oat milk as my dairy-free milk when testing this recipe. You can adjust the sweetness based on your preference.
• Begin with the base amount of 60ml and then add a touch more maple syrup as desired to individual lattes.
• If you don’t drink caffeine, feel free to leave out the espresso powder or shot. It tastes just as delicious caffeine-free.
• The pumpkin spice latte base will keep in the fridge for up to 3 days.