This Vegan Pumpkin Spice Latte is so much better than Starbucks! It’s naturally dairy-free, contains half the amount of sugar and is made with REAL pumpkin in 5 minutes! Read on to learn my favorite ways to make espresso and froth vegan milk at home, too!
If you’re like me, when fall hits, your morning coffee immediately needs a scoop of pumpkin in it. I don’t care if it’s still 90 degrees out, it’s fall dangit! Try it with a loaf of Vegan Pumpkin Banana Bread with Cream Cheese Filling or a Vegan Pumpkin Scones for the ultimate fall breakfast treat!
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Can Starbucks Pumpkin Spice Latte be Vegan?
If you’re wondering if you can order a VEGAN pumpkin spice latte at your local Starbucks coffee shop, the answer is unfortunately no! As of 2022, Starbuck’s signature pumpkin spice sauce is made with condensed skim milk, meaning it contains dairy. So, even if you were to order a pumpkin spice latte with a non dairy milk, like oat milk or soy milk, your latte would still contain dairy because of the pumpkin flavored syrup.
Making your own pumpkin spice latte at home is not only 100% vegan friendly, but better for you too!
Ingredients You’ll Need
- espresso – A latte is traditionally made with espresso and steamed milk with milk foam. To make the best at-home pumpkin spice latte, you definitely want to use espresso if at all possible. Skip to the variations section and I’ll give you the best tips for using coffee in a pinch.
- plant based milk – I like to use a combination of homemade plant-based milk and French vanilla nut pods. I do this because homemade plant-based milk is difficult to make foamy, but nut pods froths up like a dream! By mixing these two together, I get barista-style results without any added sugar. You can also use any style Barista milk like oat milk and get great frothy results.
- pumpkin puree – One perk of making your own pumpkin spice latte at home is using REAL PUMPKIN. It may be no surprise that pumpkin spice lattes at coffee shop almost never contain real pumpkin. It’s almost always a pumpkin flavored syrup. Once you try a pumpkin spice latte with real pumpkin puree, you’ll prefer it over the syrup every time.
- maple syrup – This is of course optional, but I do find a little bit of sweetener to make this latte delicious! We’re using just 2 tablespoons of maple syrup, or 25 grams of sugar instead of the 50+ you’ll get at Starbucks.
- pumpkin pie spice – I use a pre-made store bought pumpkin pie spice, but you can always make your own at home with a simple mix of cinnamon, ginger, nutmeg, cloves, allspice, and black pepper. Try this quick homemade pumpkin pie spice blend from Sally’s Baking Addiction.
See recipe card for quantities.
Add Ins & Variations
- Make your own pumpkin puree: If you can’t find pumpkin puree in stores, roast your own sugar pie pumpkins at home and blend them into a simple puree. Follow this simple guide to learn how to make pumpkin puree.
- Pumpkin substitutions: If your store is out of pumpkin puree, look for a can of sweet potato puree or butternut squash puree. The flavors are very similar and will make an equally delicious Autumn Spice Latte :).
- Espresso substitution: If you don’t have the ability to make espresso, you can use 2 ounces of VERY STRONG coffee or cold brew concentrate instead. Do not use a full cup of regular coffee – the pumpkin flavors will be very muted and taste watered down.
- Maple syrup substitutions: Use another liquid sweetener like agave nectar or substitute 1 tablespoon of coconut sugar, sugar, or brown sugar to taste. You can even omit the sweetener completely if you prefer.
How to Make a Vegan Pumpkin Spice Latte
1. Make the espresso.
I’ve been making espresso at home for about 5+ years now and have tried a number of ways and machines. Here are my favorite ways to make espresso at home, starting with the most budget friendly to the ultimate splurge.
- Budget-friendly espresso: If you’re looking for the best bang for your buck and don’t have space for yet another appliance, go with the Bialetti Moka Pot. It’s a bit more involved than some of the more expensive models and has a learning curve, but once you’re comfortable with it, it works incredibly well. Plus, you can’t do better than $30 for an espresso machine.
- Mid-range espresso: If you’ve got the counter space and are willing to pay for convenience, invest in a Nespresso machine. You can pick one up for a few hundred dollars and can use it to make espresso with the press of a button. This method is by far the easiest way to make espresso at home and is perfect for beginners.
- High-end espresso: A couple of years ago we were gifted a Breville Barista Touch and have been in love with it ever since. It makes barista quality espresso, is easy to use, and steams plant-based milk like a dream! It’s absolutely a splurge, so if you’re new to espresso, try it out with a lower end budget version before investing in a machine like this one.
2. Add the pumpkin
Once the espresso is made and poured into your mug, add in the fresh pumpkin puree, maple syrup, and pumpkin spice. Mix to combine.
3. Froth the milk
Frothing plant-based milk at home is considerably more challenging than frothing dairy milk. This is because vegan milk does not contain the casein proteins that dairy milks do. With that being said, you CAN froth plant-based milk at home with the right tools. Just like the espresso, there are a couple of ways to do this that I’ve tested and recommend.
- Budget-friendly milk frother: If you’re on a tight budget, the best milk frother to use is a frothing wand. This method isn’t as reliable as some of the more expensive frothers, but it will work with the right milks and patience. Pick up a milk frothing wand at Target for $10 or order one on Amazon.
- Mid-range milk frother: Use the Breville Milk Cafe Milk Frother with the cappuccino frothing disk. Unlike the frothing wands, this machine will heat up the milk as well as froth it with the push of a button.
- High-end milk frother: The Breville Barista Touch froths plant-based milk better than any milk frother I have ever tried. You can also choose how hot you’d like the milk as well as how much foam you’d like your latte to have. It’s a true splurge but one of the best appliances in our kitchen we’d replace in a heartbeat!
4. Pour the frothed milk into the espresso mixture
Enjoy hot with coconut whipped cream and a dusting of pumpkin pie spice as desired!
Recipe FAQs
Unfortunately like Starbucks, Dunkin Donuts uses a pumpkin flavored sauce that contains dairy and is not vegan-friendly. If you are wanting to order a pumpkin spice latte out at a coffee shop this year try Peet’s coffee! They’re PSLs are vegan friendly when made with a non-dairy milk.
When using store-bought milks, use a non dairy milk that is higher in fat for the creamiest results. Barista style oat milks and Nut Pods are great for frothing. For best results, start with warm plant-based milk before frothing.
You’ll typically want about a 1:3 ratio which means if you have 3 ounces of espresso you’ll want about 9 ounces of milk. This recipe uses 3 ounces of espresso with 8 ounces of milk, plus foam. It’s the perfect ratio!
More Vegan Pumpkin Recipes You’ll Like
Vegan Pumpkin Spice Latte
What You'll Need
Ingredients
- 3 ounces espresso - (2 shots)
- ½ cup french vanilla Nutpods
- ½ cup unsweetened plant-based milk
- 3 tablespoons pumpkin puree - make sure the ingredient list on the can is just pumpkin
- 2 tablespoons maple syrup - adjust to your sweetness preference
- ¾ teaspoon pumpkin pie spice
For topping
- coconut whipped cream
- pumpkin pie spice - for dusting
Instructions
Breville Milk Frother Instructions
- In a 12 ounce mug, mix two shots of espresso with pumpkin puree until fully incorporated.
- Then, to the Breville Milk Cafe Milk Frother with the cappuccino frothing disk, add ½ cup french vanilla Nutpods and ½ cup unsweetened almond milk or your milk of choice.
- Set Frother to 140 degrees Fahrenheit and push start. Once the machine has started, add in 2 tablespoons of maple syrup and the ¾ teaspoon pumpkin pie spice. Once the Frother finishes frothing and turns off, pour milk over top espresso and pumpkin puree mixture.
- Optional, dust top of latte with more pumpkin pie spice. You could also top with coconut whipped cream. Enjoy.
Frothing Wand/Blender Instructions
- In a 12 ounce mug, mix two shots of espresso with pumpkin puree until fully incorporated.
- Then, in a small pot over medium-low heat, warm the milk, maple syrup, and pumpkin pie spice until it reaches a very light simmer. Or, if using the microwave, microwave the milk, maple syrup and pumpkin pie spice for 1 minute or until warm.
- Once warm, turn off heat and froth the milk using a handheld frother or transfer milk to a blender like the Vitamix and blend until frothy. This method will not get as creamy and frothy as the Breville but it is equally as good!
- Pour the frothed milk over the espresso/pumpkin puree mixture.
- Optional, dust top of latte with more pumpkin pie spice. You could also top with coconut whipped cream. Enjoy.
Breville Barista Touch Instructions
- Brew a double shot of espresso into a mug of choice.
- Add the pumpkin puree, maple syrup and pumpkin pie spice into mug with espresso.
- Froth milk to 150 degrees F.
- Pour overtop espresso. Stir to combine. Top with coconut whipped cream and pumpkin pie spice as desired. Enjoy!
Recipe Notes
- Read the post for my espresso machine recommendations and milk frother recommendations.
- You can use any plant-based milk you like. I personally like the creamy rich results of mixing Nutpod creamer with unsweetened almond milk, but use what you like and have! Just know that each plant-based milk and brand will have different frothing results!
General note about salt
Please pay attention to the type of salt called for in the recipe (if applicable). Not all salts are made equal and cannot be substituted 1 for 1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Photography by: Baking-Ginger Studios
This recipe was originally published August 28, 2020 and has been republished on November 16, 2022 to include updated tips, new images, and a new method. The original recipe remains the same.
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