Sip on the cozy vibes of fall with this Low Calorie Pumpkin Spice Latte! It's a warm, comforting hug in a cup and it's just 67 calories for the whole latte.
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Check out my Low Calorie Banana Bread and my Low Calorie Cinnamon Sugar Donuts for more fall favorites!
Make your own coffee at home with this low calorie pumpkin spice latte. It's the ultimate pumpkin spice coffee recipe made with non-dairy milk, real pumpkin puree and no added sugar.
It's so easy to create a homemade coffee, like you'd find at a coffee house, that's both flavorful and with less sugar. Plus, it's just as good as Starbucks pumpkin spice latte, but with fewer calories. Grab a large mug, pour coffee, and enjoy the unique flavor of this homemade pumpkin spice latte! Enjoy this latte with homemade low calorie donuts.
How Many Calories Are In A Pumpkin Spice Latte?
A grande pumpkin spice latte can set you back approximately 390 calories per serving. However, this recipe is crafted to be significantly lower in calories, clocking in at just 67 calories. All without compromising on deliciousness!
Why You'll Love This Recipe
- You'll enjoy all the warm, comforting flavors of fall in a creamy latte without worrying about excessive calories.
- The homemade pumpkin spice mix adds that signature fall taste to your latte. It will quickly become one of your new favorite drinks!
- This recipe comes together in minutes, so you can enjoy your fall drink without a lot of effort!
Ingredients You'll Need
Pumpkin Spice Mixture:
- Ground Cinnamon: Adds a warm, sweet, and slightly spicy flavor that's quintessential in any pumpkin spice blend.
- Ground Nutmeg: Has a nutty, earthy flavor with a touch of sweetness.
- Ground Ginger: Provides a zesty and slightly peppery note, balancing out the sweetness.
- Ground Cloves: Imparts a rich and aromatic flavor, completing the classic pumpkin spice profile.
For the Latte:
- Unsweetened Almond Milk: Unsweetened vanilla almond milk works too. This dairy-free milk keeps the latte creamy and comforting without piling on extra calories. You can also use your milk of choice like skim milk or coconut milk.
- Canned Pumpkin Puree: Infuses the drink with authentic pumpkin flavor, adding depth and richness.
- Pumpkin Spice Mixture (from above): The heart of the recipe, providing that signature autumn spice blend.
- Vanilla Extract: Enhances the overall flavor profile.
- Granulated Sweetener: This natural zero calorie sweetener adds sweetness to your cup of coffee. Monk fruit sweetener is my favorite. You can also use pure maple syrup, coconut sugar or sweetener of your choice.
- Brewed Strong Coffee or Espresso: The coffee base that complements the pumpkin spice mixture.
Step-By-Step Instructions
Step 1: In a small bowl, mix together the ground cinnamon, nutmeg, ginger, and cloves to create your pumpkin spice mixture. Set aside.
Step 2: In a small saucepan, heat the unsweetened almond milk over medium heat until warm. Be careful not to boil it.
Step 3: In another small bowl, combine the pumpkin puree, 1 teaspoon of the pumpkin spice mixture, vanilla extract, and the granulated sweetener. Mix well.
Step 4: Add the pumpkin mixture to the warmed milk, stirring constantly until everything is well combined and the mixture is heated through. Do not let it boil.
Step 5: Pour the brewed coffee or espresso in a mug. Slowly pour the pumpkin spice milk mixture over the coffee, holding back the foam with a spoon.
Step 6: Sprinkle a pinch of the pumpkin spice mixture on top for garnish, if desired.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Feel free to use your favorite low-calorie milk, such as cow milk, soy milk, or oat milk.
- Make sure you're using pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. The puree should have a smooth consistency.
- When heating the milk and pumpkin mixture, be careful not to let it come to a boil. Heating it gently over medium heat will help maintain a creamy texture without curdling.
Variations
- Spices Only: Skip the pumpkin puree altogether and make a "skinny" pumpkin spice latte by using the spice mixture, milk, and coffee alone.
- Cold Brew: Use cold brew coffee, cold milk, and the spice mixture. This eliminates the need for heating.
- Frothy Texture: Use a handheld frother or an immersion blender to give your coffee a foamy milk texture.
Storing
Pumpkin Spice Mixture: Store the pumpkin spice mixture in an airtight container in a cool, dry place. It should stay fresh for several months.
Canned Pumpkin Puree: Transfer any leftover canned pumpkin puree to an airtight container and store it in the refrigerator. It will stay fresh for up to one week.
Prepared Pumpkin Spice Milk Mixture: Store any leftover pumpkin spice milk mixture in the refrigerator for up to 2-3 days in an airtight container.
Recipe FAQ's
Absolutely! Instead of coffee or shots of espresso, you can use decaffeinated coffee, herbal tea, or even a caffeine-free coffee substitute like chicory.
Yes, you can make an iced version by allowing the pumpkin spice milk mixture to cool after heating it and then pouring it over ice with chilled coffee or espresso.
More Fall Recipes You'll Love
Low Calorie Pumpkin Spice Latte
Special Equipment
Ingredients
Pumpkin Spice Mixture:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Latte:
- 1 cup unsweetened almond milk
- 1 tablespoon pumpkin puree
- 1 teaspoon pumpkin spice mixture from above
- 1 teaspoon vanilla extract
- granulated sweetener I like Swerve Granular
- ½ cup brewed strong coffee
Instructions
- In a small bowl, mix together the ground cinnamon, nutmeg, ginger, and cloves to create your pumpkin spice mixture. Set aside.
- In a small saucepan, heat the unsweetened almond milk over medium heat until warm. Be careful not to boil it.
- In another small bowl, combine the pumpkin puree, 1 teaspoon of the pumpkin spice mixture, vanilla extract, and the granulated sweetener. Mix well.
- Add the pumpkin mixture to the warmed milk, stirring constantly until everything is well combined and the mixture is heated through. Do not let it boil.
- Pour the brewed coffee or espresso in a mug. Slowly pour the pumpkin spice milk mixture over the coffee, holding back the foam with a spoon.
- Sprinkle a pinch of the pumpkin spice mixture on top for garnish, if desired.
Notes
- Feel free to use your favorite low-calorie milk, such as cow milk, soy milk, or oat milk.
- Make sure you're using pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. The puree should have a smooth consistency.
- When heating the milk and pumpkin mixture, be careful not to let it come to a boil. Heating it gently over medium heat will help maintain a creamy texture without curdling.
- Pumpkin Spice Mixture: Store the pumpkin spice mixture in an airtight container in a cool, dry place. It should stay fresh for several months.
- Canned Pumpkin Puree: Transfer any leftover canned pumpkin puree to an airtight container and store it in the refrigerator. It will stay fresh for up to one week.
- Prepared Pumpkin Spice Milk Mixture: Store any leftover pumpkin spice milk mixture in the refrigerator for up to 2-3 days in an airtight container.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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