Pumpkin Spice Latte Recipe (Homemade & Hug-in-a-Mug Style)

As soon as there’s a crisp bite in the morning air, I know it’s that time again—pumpkin spice season. The knit sweaters come out, my candle collection triples overnight, and my coffee cup? Oh, it’s filled with warm, spiced comfort. But instead of waiting in a long café line or paying $7 a pop, I whip up my own pumpkin spice latte right at home. And trust me—it hits every single cozy note.

This version is creamy, fragrant, gently sweet, and customizable to your exact level of fall obsession. Plus, you probably already have most of the ingredients. Here’s how to make your own perfect mug.

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Pumpkin Spice Latte (Homemade & Hug-in-a-Mug Style)

Ingredients:

• 2 cups milk (dairy or non-dairy both work great)
• 2 tbsp pumpkin puree (not pumpkin pie filling)
• 1 tbsp sugar (adjust to taste)
• ½ tsp pumpkin pie spice
• ½ tsp vanilla extract
• ½ cup strong coffee or espresso
• Whipped cream (optional, but very recommended)

Instructions:

1. In a small saucepan, heat the milk, pumpkin puree, and sugar over medium heat until steaming—but don’t let it boil.
2. Remove from heat. Stir in the pumpkin pie spice and vanilla.
3. Whisk it up until frothy. (You can also use a milk frother or give it a spin in the blender.)
4. Pour your brewed coffee or espresso into your favorite mug, then top with the pumpkin milk mixture.
5. Finish with whipped cream if you’re feeling extra cozy. (I always am.)

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How I Like to Spice It Up

Sometimes I add a tiny pinch of cayenne for a subtle kick—just enough to wake up the spices. Other days, I swap the sugar for a spoonful of maple syrup. And when I’m in full fall mode? I dust a little cinnamon on top of the whipped cream and sip it under a blanket with a good book. Pure bliss.

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Variations & Substitutions

• Vegan version: Use oat, almond, or soy milk, and skip the whipped cream or use a dairy-free version.
• No pumpkin pie spice? Mix ¼ tsp cinnamon, ⅛ tsp ginger, and a pinch each of nutmeg and cloves.
• Espresso-free: Strong brewed coffee works just fine. Or go decaf for a bedtime treat.

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Storage, Prep & Make-Ahead Tips

• You can make the pumpkin milk mixture ahead and keep it in the fridge for up to 3 days. Just reheat and froth before using.
• Frothing tip: A hand whisk works, but a milk frother or French press makes the foam dreamy.

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Packing Tips

Pour it into an insulated travel mug and you’re ready for a cozy morning commute, leaf-peeping walk, or school drop-off with style. Want to go extra? Pack a homemade pumpkin muffin on the side (wink wink, recipe below!).

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Time-Saving Hacks

• Mix a batch of the pumpkin + spice + vanilla base and freeze in an ice cube tray. Pop one or two into warm milk when you’re ready.
• Make your coffee the night before and chill for an iced pumpkin latte in the morning.

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Allergen Info & Diet Versions

• Nut-free if using regular milk or nut-free plant milk.
• Gluten-free as is.
• Vegan and dairy-free with plant-based milk and topping.

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Healthy Tips & Nutrition Notes

• For a lighter version, use unsweetened almond or oat milk and skip the whipped cream.
• Add a scoop of collagen or protein powder to the milk mix for an energy boost.
• Pumpkin is full of vitamin A and fiber, so you’re basically doing self-care here.

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Mini Shopping List

Fridge/Pantry Staples:

• Milk (dairy or plant-based)
• Pumpkin puree
• Sugar or maple syrup
• Vanilla extract
• Coffee or espresso

Optional Extras:

• Pumpkin pie spice (or DIY mix)
• Whipped cream
• Cinnamon for topping
• Cayenne (for spice lovers)

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Looking for More Pumpkin Love?

I’ve got you covered with even more fall-flavored treats:

• Simple Pumpkin Muffins Recipe You Can Make Today
• Pumpkin Pancakes for Fall Breakfast – Easy, Fluffy, and Delicious
• Homemade Pumpkin Bread Recipe – How to Make a Perfect Loaf Every Time

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And if you’re always on the lookout for cozy inspiration, seasonal recipes, and comfy home vibes, come hang out on Pinterest. Let’s make fall feel as magical as it smells.