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Vegan Pumpkin Spiced Latte

This vegan latte recipe is just like Starbucks with non-dairy milk! You'll never wait in the drive-thru line again with this 6-ingredient recipe that's ready in minutes.
Course beverage, Breakfast
Cuisine American
Keyword copycat recipe, pumpkin spice latte, vegan latte recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 servings
Calories 314kcal
Author Cindy Gordon | Vegetarian Mamma


  • Sauce pot
  • Whisk
  • Mugs



  • In a medium saucepan, add non-dairy milk, pumpkin puree, and maple syrup.
  • Whisk and heat for 2 to 3 minutes, until milk is hot, but not boiling.
  • Remove from heat and stir in the vanilla and pumpkin pie spice. Continue whisking until frothy.
  • Divide the hot espresso between 2 mugs.
  • Pour the pumpkin spice milk mixture over the top of each mug. Serve with an additional sprinkle of pumpkin spice if desired. 



  • If you do not have an espresso machine, you can use ½ cup very strong coffee in its place. You can also use instant espresso powder mixed with boiling water. 
  • I like oat milk or almond milk for this recipe, but you can use your favorite non-dairy milk. If your milk is already sweetened, you may want to cut back on the maple syrup in the recipe. 


Calories: 314kcal | Carbohydrates: 56g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 109mg | Potassium: 1935mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5463IU | Vitamin C: 14mg | Calcium: 344mg | Iron: 3mg