Vegan Pumpkin Spice Latte

Pumpkin spice lattes are a seasonally high-demand item at Starbucks, so today I thought I’d share a dairy-free recipe that’s naturally sweetened with a touch of pure maple syrup. It’s easy to make at home, and MUCH cheaper than buying it at a coffee shop.

healthy pumpkin spice latte in white mug with coconut whipped cream

If I’m being honest here, I’ve never been a fan of the famous pumpkin spice lattes. While I do love both coffee and pumpkin, these drinks are usually too sweet for my taste, not to mention that they are usually dairy-based and loaded with artificial flavoring.

This homemade Pumpkin Spice latte is a lighter alternative, combining a hint of real pumpkin puree (here’s how to make pumpkin puree), brewed coffee, homemade almond milk, Fall spices, and a splash pure maple syrup. It tastes like a decadent coffee drink, without the use of artificial syrups or preservatives.

brewed coffee pumpkin latte

I’m pretty sure that the “pumpkin spice”syrup found at popular coffee shops doesn’t use real pumpkin at all, so if you don’t have any on hand, this latte would probably still be delicious without it.

Adding pumpkin puree to coffee can give it a slightly grainy texture if you let the drink rest too long, so keep that in mind when making this! (You can always stir it again to re-incorporate.)

vegan pumpkin spice latte

I love it when “Pumpkin Spice” mix is available at the grocery store, as it makes this recipe as fast as possible, but if you can’t locate a pre-made jar, simply make your own by using a heaping 1/4 teaspoon of ground cinnamon, an 1/8 teaspoon of ground ginger, and a pinch of ground nutmeg to replace the 1/2 teaspoon called for in this recipe.

Also, if you don’t care for coffee, feel free to use extra almond milk instead, for a caffeine-free drink. (When I worked as a barista, we called that a “steamer.”)

Since you can taste this drink as you go, you can adjust the sweetness and spices however you like. I hope you’ll enjoy it!

dairy-free pumpkin spice latte

5 from 11 votes
Healthy Pumpkin Spice Latte
Prep Time
5 mins
Total Time
5 mins

This dairy-free pumpkin spice latte is naturally-sweetened and vegan, for a healthy alternative to Starbucks. It's ready in just minutes!

Course: Drinks
Servings: 2
Calories: 79 kcal
  1. Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy. (Or you can simply whisk the ingredients together in a pan over medium heat on the stove-- use a whisk to combine well!)
  2. Adjust flavor to taste, and serve warm. A high-speed blender should keep the contents hot enough to serve immediately, but if you're using a traditional blender, you may want to transfer the contents to a saucepan and warm over the stove top before serving.

Recipe Notes:

  • For an extra-decadent treat, top your latte with some homemade coconut whipped cream.
  • You can use any milk you like to make this recipe. I use almond milk most often, but homemade hemp milk is also delicious.
  • You can also use any sweetener you like, since you can taste this recipe as you go. If you use a granulated sweetener, like coconut sugar, you’ll just have to make sure the sugar crystals dissolve completely before serving.

Hope you enjoy it!

Reader Feedback: Are you a fan of pumpkin spice lattes? Any other hot drink favorites?

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These are so addictive! Thank you so much, Megan, for a delicious, healthy and cheaper alternative!

Jess @ Crunchy Hot Mama

Another winner! I had 6 (non-paleo) girlfriends over for a PSL party and served them your recipe…everyone loved it! I used coconut milk and 3 dates in mine while on the Whole30, so I can’t wait to try it as written. I also love how quick and easy this recipe is. I’ve tried 2 or 3 other paleo versions that were labor intensive, and ain’t nobody got time for that 😉

Thanks, Megan! Any cookbook update??

Amy @ Life to the Full

YUM! I’m trying this today 🙂 Thanks for sharing! I love pumpkin spice lattes!


The drink was amazing! I used honey instead of maple syrup and it was delicious, thanks for the recipe!

Alnessa Rhea

Hello Megan,

I hope you are having a wonderful day. I am assisting Chelsea Cohen of and she wanted me to shoot you a quick email to let you know that she just loves your recipe and has shared it in her weekly recipe round-up here:

Feel free to share it with your audience on your social media sites as you like.

Have a great day!

Alnessa Repollo


This is great! I actually doubled the pumpkin (because I lOVE it!) and instead of sweetener, I used a scoop of vanilla protein power. Yum!


    That’s a deliciously smart idea! Post-workout decadence!


Eating pumpkin out of the can is risky. Know of a botulism case from eating pumpkin out a can. It’s a no for me.


Another delicious recipe, thank you! The only substitutes I made was I added only 1/2 cup of milk and only 1 tbsp of maple syrup.


I just made this. Wow! So tasty!

Krystal // The Krystal Diaries

I absolutely love pumpkin spice lattes! I make them myself at home mostly because I like being able to control what does in it and I don’t like when it’s overly sugary or sweet.

Pep's Free From Kitchen

This was really delicious, so thick and creamy.


I LOVED i! I had some leftover pumpkin left in a can from when I made pumpkin loaf. I loved how it made it creamy when I threw in old coffee and everything in my vitamix. My other drink that I make that is similar is hot chocolate. But when I add sweet potatoe purée to it, it becomes really rich and creamy. I hadn’t thought of pumpkin tho!

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