Homemade pumpkin spice coffee creamer is the perfect fall addition to my morning coffee or any warm beverage I enjoy. This creamy, spiced delight brings cozy autumn flavors to every sip without the need for any artificial ingredients or preservatives. It’s incredibly simple to make and gives my drinks that perfect touch of sweetness and spice. Plus, it’s dairy-free and customizable to suit my taste buds.
Ingredients
1 cup unsweetened almond milk (or milk of choice)
½ cup canned pumpkin puree
2 tablespoons maple syrup (or sweetener of choice)
1 teaspoon pumpkin pie spice (or blend cinnamon, nutmeg, ginger, clove)
½ teaspoon vanilla extract
Pinch of sea salt
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a small saucepan over medium heat, I whisk together the almond milk and pumpkin puree until smooth.
I then add the maple syrup and pumpkin pie spice, whisking thoroughly to combine.
I bring the mixture just to a gentle simmer, stirring frequently. I make sure not to let it boil.
Once the mixture is heated through, I remove it from the heat and stir in the vanilla extract and sea salt.
After letting it cool slightly, I transfer the mixture to a blender and blend on high for 20–30 seconds until frothy and well combined.
I pour the creamer into a mason jar or airtight container and refrigerate.
Before each use, I shake it well to combine, and I can store it for up to 7 days in the fridge.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Servings: About 15 (2-Tbsp servings)
Approx. 25 kcal per 2 Tbsp
Variations
Sweetener: I can swap the maple syrup for any other sweetener of choice, such as agave nectar or stevia, depending on my preferences.
Spices: If I don’t have pumpkin pie spice, I can make my own blend by mixing cinnamon, nutmeg, ginger, and a pinch of cloves for a similar flavor profile.
Milk: While I use almond milk, I can also make this with oat milk, coconut milk, or any milk I prefer to match my taste or dietary needs.
Vegan: This recipe is already vegan-friendly, but I can make it even richer by adding coconut cream instead of almond milk if I want a thicker, creamier version.
Storage/Reheating
I store my homemade pumpkin spice creamer in an airtight container or mason jar in the fridge, where it lasts for up to 7 days. Since it can separate a bit over time, I just shake it well before each use. I don’t need to reheat it, but if I prefer it warm, I can simply warm it up gently on the stove or in the microwave before adding it to my coffee.
FAQs
Can I use this creamer in hot and iced coffee?
Yes! I love using it in both hot and iced coffee. For iced coffee, I just shake the creamer well and pour it over ice along with the coffee.
Is this recipe suitable for people with dairy allergies?
Yes, this recipe is dairy-free as it uses almond milk, making it perfect for people who are lactose intolerant or allergic to dairy.
Can I make this creamer sugar-free?
Absolutely! I can swap the maple syrup for a sugar-free sweetener like stevia or monk fruit if I prefer a sugar-free version.
How can I make this recipe thicker?
If I want a thicker consistency, I can increase the amount of pumpkin puree or add a little more coconut cream for a richer, creamier texture.
Can I make a larger batch of this creamer?
Yes, I can easily double or triple the recipe to make a larger batch. Just make sure to store it in an appropriately sized container and keep it in the fridge.
Conclusion
This homemade pumpkin spice coffee creamer is an easy, delicious way to bring the flavors of fall into my morning routine. With just a few simple ingredients, I can make my coffee taste like a cozy autumn treat every day. Plus, it’s customizable, so I can adjust the sweetness and spices to suit my taste. It’s an incredibly versatile recipe that can be stored in the fridge for up to a week, making it a great staple for the season!
Recipe:
Homemade Pumpkin Spice Coffee Creamer
- Total Time: 10 minutes
- Yield: About 15 (2-Tbsp servings)
- Diet: Vegan
Description
Homemade pumpkin spice coffee creamer brings cozy autumn flavors to your coffee or any warm beverage. It’s dairy-free, customizable, and easy to make with just a few simple ingredients.
Ingredients
1 cup unsweetened almond milk (or milk of choice)
½ cup canned pumpkin puree
2 tablespoons maple syrup (or sweetener of choice)
1 teaspoon pumpkin pie spice (or blend cinnamon, nutmeg, ginger, clove)
½ teaspoon vanilla extract
Pinch of sea salt
Instructions
- In a small saucepan over medium heat, whisk together the almond milk and pumpkin puree until smooth.
- Add the maple syrup and pumpkin pie spice, whisking thoroughly to combine.
- Bring the mixture just to a gentle simmer, stirring frequently. Make sure not to let it boil.
- Once heated through, remove from the heat and stir in the vanilla extract and sea salt.
- Let it cool slightly, then transfer to a blender and blend on high for 20–30 seconds until frothy and well combined.
- Pour the creamer into a mason jar or airtight container and refrigerate.
- Shake well before each use and store in the fridge for up to 7 days.
Notes
You can substitute maple syrup with any sweetener like agave nectar or stevia.
If you don’t have pumpkin pie spice, make your own blend with cinnamon, nutmeg, ginger, and cloves.
For a richer version, swap almond milk for coconut cream.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop, Blending
- Cuisine: American
Nutrition
- Serving Size: 2 Tbsp
- Calories: 25
- Sugar: 5g
- Sodium: 40mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
