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Copycat Makeover: Starbucks Pumpkin Spice Latte (Vegan, Low Calorie)

Filed Under: Almond Milk, Breakfast, Copycat Recipes, Desserts, Drinks, Gluten Free, Grain Free, Low Carb, Paleo, Pumpkin, Recipe Makeover, Recipes, Single Serving, Stevia, Sugar Free, Under 50, Vegan

By Kelly M 44 Comments Jump to Recipe


What is fall without pumpkin?

Nothing. Absolutely nothing.

Some people wait all year for Starbucks famed Pumpkin Spice Latte, but for what?

Cheap, artificial pumpkin syrups.

Starbucks, you’re doing it all wrong. If you’re going to charge people $5 for a cup of coffee, you need to do a good job.

But you missed your window, and I did a good job for you. This version of the much beloved pumpkin-y treat is vegan, low calorie, and full of wholesome ingredients like actual pumpkin.

Sorry, Starbucks. You’re sitting this one out.

Starbucks Pumpkin Spice Latte

I may be biased, but I think this version is better. You tell me.

Nutrition Face Off:

Starbucks’ Version (16 oz. made w/ 2% milk and no whip)

Calories: 310

Fat: 6g.

vs.

My version (16 oz. and no whipped topping)

Calories: 46

Fat: 2.5g. (healthy almond fats!)

 

Ingredients

1c. unsweetened almond milk

1/4c. pumpkin puree (canned or fresh)

1/4t. cinnamon

1/4t. pumpkin pie spice

pinch of nutmeg

1 packet of stevia (or other sweetener to taste)

1/2c. hot strong brewed coffee (you can add more or less, depending on how coffee-y you want it.)

Combine spices, almond milk, and pumpkin. Microwave for 2 minutes and 30 seconds, or until very hot. (Microwave times may vary.)

Take it out and blend with my, I mean your, trusty immersion blender. You do have your trusty immersion blender ready, yes?

Good.

But if you don’t, I forgive you. And just to prove how much I like you, I’m going to say you can just use a regular old blender here instead. You still have to clean it, though.

Sorry. I can’t do everything.

Now top with some of your favorite whipped topping, dairy or not, and bid Starbucks goodbye.

What’s Starbucks, again?

Enjoy!

-Kelly M.

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Filed Under: Almond Milk, Breakfast, Copycat Recipes, Desserts, Drinks, Gluten Free, Grain Free, Low Carb, Paleo, Pumpkin, Recipe Makeover, Recipes, Single Serving, Stevia, Sugar Free, Under 50, Vegan

About Kelly M

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Comments

  1. RyesandShine says

    October 24, 2011 at 5:07 pm

    I was just trying to figure out ways to use up the end of a can of pumpkin... If only I had decaf coffee on hand I'd make this right now! Guess it will wait until the AM...
    Reply
    • Kelly M says

      October 24, 2011 at 5:26 pm

      Thanks for reading! I hope you enjoy the latte. ;) Love your blog!
      Reply
  2. Brittany @ GOtheXtraMile says

    October 24, 2011 at 6:53 pm

    Yummm ! I'll totally have to make this asap!! ;) Pumpkin is my favorite.
    Reply
    • Kelly M says

      October 24, 2011 at 9:33 pm

      Yay! I love pumpkin, too! It's so fun to be seasonal, isn't it? Although I eat pumpkin all year... Well, who wouldn't? You are very smart. You understand the awesomeness of pumpkin. ;) Thank you for reading!
      Reply
  3. Cara @ EAT. PRAY. RUN. says

    October 24, 2011 at 8:05 pm

    Okay so we are coconut flour/oatmeal buddies AND i'm not kidding, this is the EXACT coffee I make every. single. morning. To the T! That's crazytown...now I just HAVE to subscribe to your adorable blog :)
    Reply
    • Kelly M says

      October 24, 2011 at 9:29 pm

      Haha, weird but in an awesome way! We must be long lost sisters. ;) Thank you SO much for stopping by. I love your blog so much!
      Reply
  4. Averie @ Love Veggies and Yoga says

    October 25, 2011 at 12:32 am

    Looks delish! I make my own too...so much money saved :) And time, too. Being able to make them at home and not go out is always nice.
    Reply
    • Kelly M says

      October 25, 2011 at 5:10 pm

      You're my inspiration here, Averie!
      Reply
  5. Liz @ iheartvegetables says

    October 26, 2011 at 7:07 pm

    I'm totally trying this. PS. if you can't tell from the fact that I'm commenting on like every post, I just discovered your blog and I LOVE IT
    Reply
    • Kelly M says

      October 26, 2011 at 10:24 pm

      THANK YOU! I love your blog, too! You just made my week. ;) <3 ya!
      Reply
  6. Célia says

    January 27, 2012 at 8:09 am

    Do you think I can use home-made pureed butternut? That's what I have at home and I'm dying to make this, because I love it at Starbucks and would be glad to be able to make my own =)
    Reply
    • Célia says

      February 4, 2012 at 8:39 am

      I tried, and it's good! But I wonder if the butternut give a particular taste to it or not... I'l have to try with regular pumpkin ;) Thanks for the recipe!
      Reply
      • Kelly M says

        February 7, 2012 at 9:38 am

        You just made my day!!! I am so glad you liked it. ;) And I didn't know that b-nut squash would work, so thanks for telling me!
        Reply
  7. Jess says

    July 4, 2013 at 7:56 pm

    Do you think this would work with tea instead of coffee?
    Reply
    • Kelly M says

      July 10, 2013 at 10:21 am

      Yes!
      Reply
      • Jess says

        July 10, 2013 at 12:38 pm

        Definitely on my to make list. :) I still have some pumpkin left after making that granola.
        Reply
    • Tara says

      September 3, 2013 at 6:06 pm

      WOW does it ever! I was determined to make this tonight (blog reading at 8:00, grocery store by 8:30, sipping at 9:08!). Anyhow long story short its a touch late for coffee so I made it with a chai tea bag instead. I.have.no.words. Btw I'm such a sbux addict I reload my card in $50 increments. And no more. With tea and almond milk and pumpkin, this is healthy to boot. Yay yay yay BIG win!!!! Now excuse me, I have the beverage of the century to go enjoy.
      Reply
  8. Myla says

    September 15, 2013 at 8:03 am

    Made this latte this morning. Yum! I think I like it better than the Hungry Girl version. Also, it was very filling. I normally have two cups of coffee, but I'm not sure I can hold another one after this. Thanks for the lighter version recipe!
    Reply
    • Kelly M says

      September 30, 2013 at 10:00 pm

      Better than Hungry Girl?!? That's quite the compliment. Thank you Myla!
      Reply
  9. Kristen says

    September 17, 2013 at 12:08 pm

    Do you have any idea how many carbs and sugars are in your version? thanks!
    Reply
  10. mariemarie says

    September 20, 2013 at 7:58 am

    Oh :-) THANK YOU will try this soon I'm always so wonder about all we can cook without cow mild -who turn me totaly sick- sincerely Marie
    Reply
  11. Rachel says

    October 16, 2013 at 6:07 pm

    Was researching a fake syrup Starbucks alternative! Hooray! Awesome recipe. Trying this tomorrow AM. You could probably make the pumpkin concoction the night before, yes? I have a newborn and that would be way easier if I could make that part ahead of time. Awesome blog!
    Reply
    • Kelly M says

      November 2, 2013 at 4:58 pm

      Thank you Rachel! I like the idea of making the pumpkin mixture beforehand, and think it would work just fine. Enjoy!
      Reply
  12. Janine says

    October 23, 2013 at 2:59 pm

    Thank you for promoting a vegan recipe!
    Reply
    • Kelly M says

      October 25, 2013 at 6:20 pm

      Of course! ;)
      Reply
  13. Ashley says

    November 6, 2013 at 8:46 pm

    You are a genius. Seriously though, your recipes are beyond awesome in the health department and the delicious department! bravo.
    Reply
    • Kelly M says

      November 30, 2013 at 8:35 am

      You rock. Thank you so much Ashley!
      Reply
  14. Jamie says

    November 26, 2013 at 5:59 pm

    I love your site! Your adorable! there are so many things I want to try! I don't even know where to start!
    Reply
    • Kelly M says

      November 30, 2013 at 7:19 am

      You just made my day. Thank you Jamie!
      Reply
  15. Karen says

    February 18, 2014 at 9:40 am

    I was just trying to figure out at what point do you add the coffee? Before or after using the immersion blender. As soon as I get your answer, I'm going to try this:o)
    Reply
    • Kelly M says

      June 15, 2014 at 8:27 pm

      Sorry for the confusion Karen! You froth the milk with the blender, then add the coffee.
      Reply
  16. Andrea says

    July 22, 2014 at 8:12 am

    This looks amazing! How long do you find the rest of the canned pumpkin stays good for? Thanks!
    Reply
    • Kelly M says

      July 25, 2014 at 8:16 pm

      Hi Andrea! It will stay for up to a week.
      Reply
  17. claire says

    August 8, 2014 at 7:47 pm

    what kind of almond milk did you use? silk? almond breeze?
    Reply
    • Kelly M says

      August 20, 2014 at 4:39 pm

      Hi Claire! I use unsweetened almond milk, and I like both Silk and ALmond Breeze brands.
      Reply
  18. Jacquelyn says

    August 26, 2014 at 11:57 am

    OMG this looks amazing. I am going out tonight and get some canned pumpkin and try this. No immersion blender for me, but I might look into getting one.
    Reply
  19. Vicki says

    August 31, 2014 at 11:01 am

    For me, one of the best things about the arrival of Fall is Starbucks' Pumpkin Spice Latte. However, the sugar and caffeine levels are off the charts - this girl's metabolism (and waistline) just can't take it. So, I've been searching for healthier home versions and stumbled across yours! I ran right out and bought an immersion blender along with a few of the ingredients I didn't have on-hand. I used decaf coffee so it was a little less bold but I'm trying to break the caffeine habit. As I acclimate to the less bold and sugary flavor, I actually think I'll like this better! So happy I ran across your Blog - really love it! Happy Autumn!!
    Reply
    • Foodie Fiasco says

      September 18, 2015 at 5:33 pm

      Happy Autumn to you too! Welcome to Foodie Fiasco :)
      Reply
  20. Hannah says

    September 3, 2014 at 8:26 pm

    I'm sharing this on my FB page :) GREAT recipe <3
    Reply
    • Kelly M says

      September 6, 2014 at 8:47 pm

      Thank you for the feature, Hannah!
      Reply

Trackbacks

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