Clean Vegan Pumpkin Creamer
This creamy Clean Vegan Pumpkin Creamer is exactly what your morning coffee needs this fall. Made with wholesome, dairy-free ingredients, it’s a healthier alternative to store-bought creamers. Blend it up in just minutes, keep it in your fridge all week, and enjoy a cozy pumpkin spice latte experience right at home.
We can all thank Starbucks for starting the pumpkin spice craze. When they introduced the iconic Pumpkin Spice Latte, it quickly became a cultural phenomenon that both the young and old looked forward to each year.
These days, it feels like the pumpkin spice season starts earlier and earlier, with lattes hitting menus before fall even arrives. As much as it’s 100 degrees here in California in September, you’ll still find me sipping on this pumpkin creamer over my coffee!
Spotlight on This Clean Vegan Pumpkin Creamer
- It is so darn delicious. I don’t think I have ever tried a coffee creamer that was this thick and creamy! Yum! The subtle hint of fall spices is the perfect balance for me. I never like the pumpkin spice flavor to be too overpowering.
- It is so simple to make. There’s nothing better than a quick blender recipe. It’s easy to make, the ingredients are simple, and the cleanup is fast.
- It is made from whole, natural ingredients. What if I told you that this creamer is great without any added sugar?! But if you must, a simple date will do the trick.
- It is great for meal prep. I like to make a double batch of this healthy coffee creamer on Sundays and store it in the fridge for my coffee all week long.
- It is easy to store. Just add the creamer to a mason jar or glass jar, secure a lid, and place it into the fridge. It’s that easy. It should last about a week in the cold fridge.
- It is cost-effective. Have you been to Starbucks lately? You cannot leave without spending eight dollars or more on one drink. Save money with this homemade creamer.
The Ingredients
Plant-based milk: Use your favorite dairy-free milk such as almond, oat, or cashew milk. This gives the creamer a smooth, light base that blends beautifully into coffee.
Canned coconut milk: Choose full-fat canned coconut milk for the best creamy texture. It adds richness and helps this vegan pumpkin creamer feel indulgent without dairy.
Pumpkin puree: Go with organic canned pumpkin puree for authentic pumpkin flavor and natural thickness. This is what makes the creamer taste like fall in your cup.
Pumpkin pie spice: A little goes a long way in giving this creamer its signature fall flavor. If you prefer, swap it with just cinnamon for a more subtle spiced taste.
Cinnamon: An extra sprinkle of cinnamon makes every sip warmer and more comforting. It pairs perfectly with coffee and pumpkin.
Vanilla extract: High-quality pure vanilla extract ties all the flavors together and enhances the sweetness naturally. It’s a must-have in any homemade coffee creamer.
Natural sweetener: Use a wholesome option like pure maple syrup, raw honey, or a Medjool date for a hint of sweetness. These natural alternatives keep the recipe healthy without refined sugar.
Frequently Asked Questions
Yes! Almond, oat, soy, or cashew milk all work well. Just choose one that blends smoothly and complements coffee.
Full-fat coconut milk makes the creamer extra creamy and rich. If you prefer a lighter version, you can use lite coconut milk, but the texture will be thinner.
Definitely. The recipe works without sweetener, or you can use natural sugar-free options like liquid stevia or monk fruit drops.
Stored in an airtight container, this creamer will last up to 5–7 days. Give it a good shake before each use, as natural separation may occur.
Yes! This vegan pumpkin creamer froths beautifully with a handheld frother, making it perfect for homemade pumpkin spice lattes.
It’s best enjoyed fresh, but you can freeze it in ice cube trays and thaw as needed. Just blend it again after thawing for a smooth texture.
The Instructions
Step one: Add all of the ingredients to a high-speed blender. This includes coconut milk, plant-based milk, pumpkin puree, pumpkin pie spice, cinnamon, vanilla, and maple syrup.
Step two: Bend on high until it becomes smooth and creamy.
How to Make Pumpkin Spice Coffee
Now to the best part. Let’s put together a pumpkin spice coffee.
Start by adding half a cup of Clean Vegan Pumpkin Creamer, or whatever your heart desires, to a small saucepan. Heat it over medium heat just before simmering. Remove it from the heat.
To a high-speed blender, add the warm creamer and 1 cup of hot, freshly brewed coffee. Blend it all up until froth forms. Bam, you’ve got yourself a Pumpkin Spice Latte replacement! And, it tastes even better!
Storage
Pour the creamer into a mason jar, secure the lid, and store it in the fridge for up to one week.
Tips + Modifications
It’s up to you if you want a hint of sweetness or not. A bit of maple syrup will do the trick.
When you go to use your creamer straight out of the fridge, make sure to give it a good shake, with the lid secured, of course.
For a creamier and richer creamer, place the can of coconut milk in the fridge overnight and use the hardened top portion.
More Vegan Pumpkin Recipes
Healthy Pumpkin Creamer
Equipment
- 1 high speed blender
Ingredients
- ⅔ cup plant-based milk
- ½ cup canned coconut milk
- ¼ cup canned pumpkin puree
- ¼ teaspoon pumpkin pie spice
- ⅙ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- 1 teaspoon pure maple syrup
Instructions
- Add all of the ingredients to a high-speed blender. This includes coconut milk, plant-based milk, pumpkin puree, pumpkin pie spice, cinnamon, vanilla, and maple syrup.
- Blend until smooth and creamy.
My favorite way to make pumpkin spice coffee:
- Place ½ cup of creamer in a small saucepan and heat on medium until warmed but not boiling.
- Add hot creamer and 1 cup of hot coffee to a blender and mix until froth forms. Yum!
