Spiced Maple Pumpkin Latte
As the days grow shorter and a chill creeps into the air, there’s nothing better than wrapping your hands around a mug of something cozy.
This Spiced Maple Pumpkin Latte captures everything we love about autumn: sweet maple syrup, velvety pumpkin, and a fragrant mix of cinnamon, nutmeg, and cloves.
It’s like a walk through crunchy leaves in a cup, balancing rich espresso with creamy steamed milk and a whisper of spice.
Whether you’re starting a crisp morning or settling in for an evening by the fire, this homemade latte is pure seasonal comfort.
Spiced Maple Pumpkin Latte
Equipment
- Espresso machine or strong coffee maker – A classic espresso machine is ideal, but a moka pot, AeroPress, or French press with concentrated coffee also works.
- Small saucepan – For simmering the maple-spice syrup.
- Milk frother or whisk – To create that café-style foam (a handheld frother or even a jar you can shake works).
- Measuring cups & spoons – To keep the spice balance consistent.
- Heat-proof mugs – Two 12-oz mugs or latte cups.
Ingredients
Maple-Spice Syrup
- ½ cup pure maple syrup
- 2 tbsp canned pumpkin purée not pumpkin pie filling
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of ground cloves
- ¼ tsp vanilla extract
Latte
- 2 shots freshly brewed espresso or ½ cup strong coffee
- 1½ cups milk of choice dairy or oat/almond
- Whipped cream optional
- Extra cinnamon or nutmeg for garnish
Instructions
Make the Maple-Spice Syrup
- In a small saucepan, whisk together maple syrup, pumpkin purée, cinnamon, nutmeg, and cloves.
- Heat over medium-low for 3–4 minutes, stirring until fragrant.
- Remove from heat and stir in vanilla. Set aside.
Steam or Froth the Milk
- Warm milk in a saucepan until hot but not boiling, or steam with an espresso machine wand.
- Froth if you like a creamy foam.
Assemble the Latte
- Divide the maple-spice syrup between two mugs.
- Add a shot of espresso to each and stir well.
- Pour in steamed milk, holding back foam with a spoon, then spoon foam on top.
Finish & Serve
- Top with whipped cream if desired.
- Dust with cinnamon or nutmeg.
- Optional: drizzle a little extra maple syrup for a glossy finish.
Notes
- Espresso Substitutes: No espresso machine? Use a moka pot, AeroPress, or ½ cup very strong French press coffee.
- Milk Choices: Whole milk makes the creamiest latte, but oat or almond milk froth beautifully for a vegan option.
- Make the Syrup Ahead: The maple-spice syrup keeps in the fridge for up to a week. Reheat gently before using.
- Adjust Sweetness: Start with 1½ tablespoons of syrup per cup if you prefer a less sweet drink.
- Extra Froth Tip: Warm milk first, then shake it in a sealed jar or whip with a handheld frother for café-style foam.
- Pumpkin Purée: Use plain canned pumpkin, not pumpkin pie filling, to avoid added sugar and spices.
- Spice Variations: Try a pinch of ground ginger or allspice for a different flavor profile.
- Iced Version: Let the syrup cool completely and pour over cold milk and espresso with ice for a refreshing autumn iced latte.
Whether you’re sipping it on a crisp morning walk or sharing a cozy afternoon with friends, this Spiced Maple Pumpkin Latte brings the best of autumn to every cup.
Simple ingredients, a quick 10-minute prep, and that irresistible maple-pumpkin aroma make it a homemade favorite you’ll crave long after the leaves have fallen.
Brew, sip, and savor the season.
Looking to cool down? Sip our refreshing Iced Spiced Maple Pumpkin Latte for a chilled taste of autumn.