This vegan pumpkin spice latte is better than Starbucks and even healthy! It’s rich, creamy and sweetened with just pure maple syrup. Ready to drink in just 5 minutes!
Pumpkin spice lattes are back! I know they’re basic but they’re also delicious so I’m here for it. Enjoy a large mug of this alongside my healthy pumpkin bread or baked pumpkin oatmeal for the ultimate Fall breakfast.
This vegan pumpkin spice latte is made with coffee or espresso, non-dairy milk, pumpkin puree, maple syrup and pumpkin pie spice.
Did you know that a grande pumpkin spice latte from Starbucks has 50g of sugar! I’m all about indulging here and there, but I promise you can make a just as delicious PSL at home that’s naturally sweetened and still filled with flavor.
If you aren’t vegan, you can add a scoop of collagen peptides for a protein rich drink. If you love this recipe, try my healthy hot chocolate next!
MILK. Any kind of milk will work here! I like coconut, cashew, almond or soy, but you can also use oat milk. I used an unsweetened vanilla, but any variety will work.
COFFEE/ESPRESSO. At Starbucks, they use espresso, but you can also use a strongly brewed coffee. Either regular or decaf!
PUMPKIN. Real pure pumpkin puree gives these lattes that rich delicious flavor. Be sure not to use pumpkin pie filling!
MAPLE SYRUP. To keep this on the healthier side and completely refined sugar free, I opted to use maple syrup as the sweetener. You can also use stevia for a keto friendly version.
PUMPKIN PIE SPICE. Key for flavor! Pumpkin pie spice is a mix of cinnamon, ginger, nutmeg, allspice, and cloves.
VANILLA. Vanilla extract helps round out all of the flavors in this latte.
How to make a vegan pumpkin spice latte
BLEND. Add all ingredients to a blender. Blend until completely smooth. If you don’t have a blender or don’t want to use one, simply whisk all ingredients really well together on the stove.
WARM. Transfer to a pot on the stove and heat just until hot, don’t bring to a boil, we don’t want to reduce or thicken it!
TASTE. Taste and add more sweetener or spice as desired.
SERVE. Pour into 2 mugs and serve with whipped cream and cinnamon on top. Mini marshmallows would also be delicious!
Make it creamier!
Pumpkin spice lattes are already fairly creamy with the milk and pumpkin but there are a few tricks to make it even creamier!
One, you can use light canned coconut milk. This has a super rich and creamy consistency and will make this a more indulgent drink.
Another option is to blend in a few tablespoons of soaked and drained cashews.
Frequently asked questions
Does a vegan pumpkin spice latte have caffeine?
Yes! Pumpkin spice lattes are usually have espresso or coffee, so there is caffeine. However, you can easily make it caffeine free by using decaf coffee in place of regular.
Do pumpkin spice lattes have pumpkin in them?
Yes! Starbucks uses a pumpkin sauce that has real pumpkin puree in it, but also a lot of sugar and dairy. This recipe uses 1/4 cup of pumpkin puree for a rich flavor!
Does it keep?
Yes! Once prepared, this latte will keep in the fridge for up to 3 days. I suggest re-heating on the stove and whisking really well as the ingredients can separate.
Can I make it iced?
Definitely! To make an iced pumpkin spice latte, simply blend all of the ingredients together and pour over ice.
Try these delicious drinks next!
Vegan Pumpkin Spice Latte
by: claire cary
- 1 ½ cups non-dairy milk see notes
- ¾ cup strong brewed coffee or sub 2-4 shots espresso
- 4 tablespoons pumpkin puree
- ¼ cup maple syrup or more, to taste
- 1 teaspoon pumpkin pie spice
- 2 teaspoons vanilla extract
- Add all ingredients to a blender.
- Blend until completely smooth.
- Transfer to a pot on the stove and heat just until hot, don't bring to a boil.
- Taste and add more sweetener as desired.
- Pour into 2 mugs and serve with whipped cream and cinnamon on top.