The Healthy Pumpkin Spice Latte Recipe You’ve Been Searching For

A new season is here…

I’m not talking about autumn actually — we still have a couple more weeks of summer left after all — no, I’m talking about Pumpkin Spice Season. A certain drink hits a certain coffee shop’s menu this time of year — am I right when I say this seems to arrive earlier and earlier? — and as planned, people go crazy over the stuff. So crazy that Pumpkin Spice has permeated everything from candles to candy. The flavor is undeniably fall and brings to mind crisp days and blazing leaves, even if the temperature is still hovering around 80.

And I’ll agree, it’s good stuff. I used to get one every now and then, even if I could detect a faint chemical flavor (and yes, I know how awful that statement is, in and of itself). That is, until I learned exactly what goes into one of these drinks. I have one word for you: Monsanto. Yep, just swore the whole chain off for good, even on road trips, which is kind of a big deal.

If you’re feeling as grossed out as I was after reading that article, I have something that may cheer you up: A much healthier and super simple recipe for a homemade and chemical-free pumpkin spice latte. Not only is it actually good for you, but it’s vegan, paleo, and gluten-free too, so everyone can enjoy it and reap the benefits of actual, natural, true-to-form pumpkin – an ingredient that doesn’t actually exist in the store-bought variety of this drink.

Pumpkin Spice 5

Healthy Spiced Pumpkin Latte

Serves 2 to 3, depending on mug size

1 cup of strongly brewed, hot black coffee (I used three scoops of grounds in 1 cup of water)

1/4 cup organic pumpkin puree

1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1 tsp vanilla

1 tsp honey (optional)

2 Tbs full-fat organic coconut milk (the kind in the can – look for filler-free varieties)

1 cup milk of your choice (I used 1/2 cup coconut milk and 1/2 cup almond milk)

Blender, whisk, medium bowl, and small saucepan

Pumpkin Spice 1

In a small saucepan on the stove, heat the 1 cup of milk until just boiling.

While the milk is heating, in a medium bowl combine the pumpkin, spices, vanilla, honey (if using), and 2 Tbs of coconut milk. Mix well with a fork or whisk. Pour in the coffee, and whisk until combined.

Pumpkin Spice 2

Pour the pumpkin mixture into a blender and add the heated milk. Blend on high for 20 seconds. Serve in mugs with cinnamon sprinkled over the top.

Pumpkin Spice 3

More food posts from the BLDG 25 blog.


  1. thats usually why i avoid most items from starbucks unless its the chai with organic soy milk (I’m not even vegan but i refuse to use their milk since its not organic) does anyone know what goes into the sweetener? like if you ask for a sweetened ice coffee….is it just simple syrup? now it kinda seems like its HFCS.

  2. Thank you for highlighting that this recipe is not only vegan and gluten free, but paleo as well. It’s awesome that my favorite blog is highlighting the paleo lifestyle as normally as the vegetarian and vegan lifestyles. Rock on FP :)

  3. @jessi they use what they call “classic syrup.” Unfortunately, it is mixture of many many things. This does include HFCS. I would certainly recommend staying away from it as much as possible. It is about as “artificial” as a sweetener can get. Using your own sugar packets may be a better option.

  4. That explains why I felt a bit sick whenever I had one. I’d order the soy version but they didn’t tell me there was still milk in the latte! Oh well, this recipe on the other hand is fantastic, the almond milk gives it a nutty kick that really brings out the spices.

  5. Mirjam – You can look up tutorials online to find out how to make pumpkin puree straight from the pumpkin (I believe you bake it and then puree it), or you can purchase all natural, canned pumpkin from the store, which is much less time consuming. Just make sure it’s 100% pumpkin and not pie filling :)

  6. Thanks Julie for your fast answer but I dont think you can buy canned pumpkin here in Holland. So I think I’ll give it a try to make it myself. Cause lots of pumpkins now…the season started. I normally make a delicious soup of it :-)

  7. I did not really like this recipe either. Only because my expectations didn’t match up with reality. The ginger made it too spicey and overpowered any of the pumpkin pie flavor I was hoping for. I added more agave nectar to sweeten but the ginger was just too much for a latte. The chai tea recipe was awesome though!

  8. I just made this recipe and it is pretty wonderful. If you are looking for it to be just like Starbucks’ version, then this isn’t for you. This is a nice, less sweet, true latte. I added some raw agave nectar for a touch of sweetness though, instead of sugar. I love this healthy version, yay! Thank you.

  9. I’m vegan, so this is awesome that I don’t have to give up drinking pumpkin spice for good! And the ingredients for this make me smile. Love it! Thank you for sharing. (:

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