Name: Homemade Pumpkin Spice Latte(Better Than Starbucks!)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 shots espresso or 1/2 cup strong brewed coffee; 1 cup milk of choice (oat milk, recommended); 2 tablespoons pumpkin puree; 1-2 tablespoons pure maple syrup; 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; whipped cream for topping (optional); cinnamon sticks for garnish (optional)

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I’m totally obsessed with this Pumpkin Spice Latte. Like, seriously. Fall mornings just hit different when you’ve got this warm, cozy mug in your hands.

The best part? You’re using real pumpkin instead of that syrupy stuff from coffee shops. Plus, you can sweeten it however you want. No more 50g of sugar like those chain stores sneak into their drinks!

I make this when I need a little afternoon boost or after dinner as a treat. The creamy milk, warm spices, and bold espresso taste like autumn in a cup. Trust me, once you try making your own Pumpkin Spice Latte at home, you’ll wonder why you ever waited in those long drive-thru lines.

Pumpkin Spice Latte Ingredients

You’ll love how simple this ingredient list is. Check the recipe card below for exact amounts. Here’s what grab from your pantry:

Espresso or Coffee: Strong espresso gives you that rich coffee taste. Regular coffee works too if that’s what you’ve got.
Milk: Pick whatever milk you like. Oat milk froths up really nice and gets super creamy.
Pumpkin Puree: Real pumpkin is where the magic happens. Grab a can or make your own if you’re feeling fancy.
Maple Syrup: Just a drizzle of maple syrup sweetens things up naturally. Way better than white sugar.
Pumpkin Pie Spice: This spice mix has cinnamon, nutmeg, and ginger. It smells SO good.
Vanilla Extract: Vanilla makes everything taste better. Go for the real stuff, not imitation.
Whipped Cream: Totally optional, but come on. Life’s short. Add the whipped cream.

How to Make Pumpkin Spice Latte

Ready to make this? Takes about 10 minutes from start to sipping. Here’s how it goes:

Step 1: Heat Your Milk. Pour 1 cup milk into your pot. Turn the heat to medium-low and warm it up for 3-4 minutes. Watch it so it doesn’t bubble over.

Step 2: Prepare Espresso Base. Make 2 espresso shots and dump them in your mug. Stir in 2 tablespoons pumpkin puree, 1-2 tablespoons maple syrup, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla extract. Mix it really well.

Step 3: Froth the Milk. Take your frother and buzz that warm milk for about 30 seconds. It’ll get all foamy and double in size. Pour it right into your mug.

Step 4: Top and Serve. Spoon that leftover foam on top. Add whipped cream if you want. Sprinkle some extra spice on there and you’re done!

Tips for the Best Pumpkin Spice Latte

Want yours to taste amazing every time? These tricks help a ton:

Use Fresh Spices: Old spices taste like dust. Grab new ones and smell the difference right away.
Don’t Boil Milk: Keep your heat low. Boiled milk tastes weird and gross.
Adjust Sweetness: Start with less maple syrup. You can always add more but you can’t take it back.
Strain for Smoothness: Run everything through a strainer if you hate chunky bits floating around.
Make It Stronger: Double up on espresso when you need that extra coffee kick.

Variations and Substitutions

Let’s mix things up a bit. Try these fun twists:

Try Iced Version: Make everything, chill it down, then pour it over ice. Perfect for those warm fall days.
Swap the Sweetener: Honey or brown sugar work great instead of maple syrup.
Make It Vegan: Grab oat or almond milk and skip the whipped cream. Easy peasy.
Add Sweet Potato: Sounds wild, but one tablespoon of roasted sweet potato makes this extra creamy.
Use Strong Coffee: No espresso machine? Brew really strong coffee instead. Problem solved.

Make-Ahead and Storage Tips

Want to save time in the morning? Smart thinking. Mix your pumpkin puree, maple syrup, spices, and vanilla together. Stick it in a jar in your fridge. It stays good for 5 days. Just shake it up before you use it.

Your leftover pumpkin puree lasts 4-5 days in the fridge too. Keep it in something with a lid. The espresso and milk? Make those fresh each time. That’s how you get that cafe-quality taste every single morning.

Recipe FAQs

Can I use regular coffee instead of espresso?

Yep! Brew half a cup of really strong coffee. Espresso tastes richer, but coffee works fine too.

How do I prevent a gritty texture?

Pour everything through a strainer before you add the milk. Catches all those spice bits.

Can I make this dairy-free?

You bet. Oat, almond, or coconut milk all work great. Pick whichever one you like.

How much sugar is in this latte?

Only what’s in your 1-2 tablespoons of maple syrup. Way less than those 50g sugar bombs from Starbucks.

Can I make pumpkin spice myself?

Mix half a teaspoon of cinnamon with a pinch each of nutmeg, ginger, and cloves. Done.

What’s the best milk for frothing?

Oat milk froths up like a dream. Gets thick and creamy just like regular milk does.

Can I prep this ahead of time?

Make the pumpkin base and keep it in your fridge. Add fresh espresso and milk every day.

Will this work with a Keurig?

Sure thing. Use the smallest cup setting so your coffee comes out nice and strong.

Can I make this iced?

YES! Make it, let it cool down completely, then pour over ice with cold milk. So refreshing.

How do I store leftover pumpkin puree?

Put it in a container with a lid. The fridge keeps it good for 4-5 days. Freezer works too.