This homemade Healthy Pumpkin Spice Latte recipe uses only 5 ingredients and is ready in under 5 minutes! It can be made hot or iced, uses less sugar than the traditional recipe and is incredibly tasty.

Who needs Starbucks when you can make your own healthier pumpkin spice latte at home in under 5 minutes?! Exactly. This homemade pumpkin spice latte is made with 5 ingredients and can be enjoyed hot or over ice, depending on your personal preference. 

While I do adore my healthy pumpkin cookies and my vegan pumpkin cake, those are more “special occasion” fall recipes. This homemade PSL, along with my favorite pumpkin cream cold brew, is a recipe that can be made daily, if you want! Yes, it’s that easy. Plus, it pairs perfectly with pumpkin scones and pumpkin chocolate chip cookies (just saying!).

Recipe features

• Made without heavy cream or whipped cream, and uses less sugar than traditional PSL’s
• A dairy-free and vegan-friendly latte
• Can be made hot or iced! 

Ingredients

Espresso – I found two shots of espresso to be the perfect amount, but adjust as needed.

Milk – Any kind will work! I used oat milk, but I think almond milk or whole milk would be delicious as well. 

Pumpkin puree – Make sure to use canned pumpkin puree, not the canned pumpkin pie filling mix. 

Maple syrup – I prefer my coffee less sweet, but you can always add more to taste. I would not use honey, and make sure to use pure maple syrup, not syrup with added ingredients.

Pumpkin pie spice – Again, this is going to be a personal preference thing, but it’s always best to start with a small amount and increase as desired. I like and would recommend both the 365 Whole Foods and the Trader Joe’s brand of store-bought pumpkin pie spice. 

How to Make a Healthy Pumpkin Spice Latte

Hot version

Step 1: Heat the milk. Whisk the milk, pumpkin, maple syrup, and pumpkin pie spice together in a small saucepan until combined. Heat over medium-low until warm, then remove from the heat. 

Step 2: Make the latte. Use your espresso machine to make a double shot of espresso, then pour it into a mug. Pour the warmed milk overtop, then use a milk frother to froth the milk (optional). Sprinkle with a pinch of cinnamon, or top with whipped cream and enjoy! 

Iced version

Step 1: Blend the milk. Add the milk, pumpkin, maple syrup, and pumpkin spice to a small blender (like a Nutribullet) and blend for 5 seconds until combined. 

Step 2: Pour over ice. Use your espresso machine to make the espresso, then pour into a glass over ice. Pour the milk overtop, stir and enjoy! 

Tips

• If you’re going to use brewed coffee, make it a bit stronger so the coffee flavor isn’t overpowered by the pumpkin.
• Don’t own a milk frother? No problem. Simply pour the warm milk into a small blender and blend for 5 seconds, which will create a frothy consistency.
• This latte is delicious on its own, but even better when paired with a paleo pumpkin muffin or a slice of apple coffee cake. 

Variations

• Want it to be more pumpkin-y? Add an extra 1/2 tablespoon of pumpkin.
• Want to increase the sweetener? Either add more maple syrup, add 1 teaspoon of brown sugar, or simply topped with whipped cream. 

Storage

Refrigerator: This latte, especially the hot latte, is best made fresh. If you really want to prep the milk ahead of time you can though! Simply whisk or blend the milk ingredients together, than store in a mason jar in the fridge for up to 4 days. 

More coffee recipes

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Cold Brew Protein Smoothie

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Pumpkin Cream Cold Brew

If you made this recipe, be sure to leave a comment and star rating below. Thanks!