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Seasonal pumpkin milks always hit the spot, and I love how easy it is to whip up a batch in your own kitchen. My Pumpkin Spice Maple Almond Milk blends warm spices with real maple sweetness for a homemade milk that tastes fresh, wholesome, and perfect for your coffee, tea, hot chocolates, smoothies, or any drink you want to spice up for fall!

Pumpkin Spice Maple Almond Milk

Don’t you just love the seasonal flavored milks that pop up around the holidays? I tend to grab the plant-based ones, which taste great, but they can get pretty pricey. Luckily, I found a way to make them myself. And honestly, it’s not always about the cost. Sometimes you run out, and it’s so easy to make a batch at home!

My Pumpkin Spice Maple Almond Milk brings together the perfect blend of pumpkin pie spice, real maple, and almond flavor. Once you see how fast it comes together, you might skip the store aisle for good. That’s the whole point of Mita’s Made-Over Meals, showing you how effortless it is to make things you used to buy at the store and that sense of pride when you taste something and think, yup, I made this!

I use this milk in everything! Coffee, tea, hot chocolate, smoothies, and iced lattes. It even tastes amazing over cereal. And remember my pumpkin spice overnight oats recipe? Sometimes I add this milk to amp up the flavor even more. Plus, if you’re baking and a recipe calls for plant-based milk, now you can pour in the one you just made!

Really, the sky’s the limit with this one!

HOW I MADE OVER THIS MILK:

This milk uses only clean ingredients with no fillers and no extra additives.

Almond butter adds natural creaminess and healthy fats. Pure pumpkin puree brings fiber and vitamin A without added sugar. Maple syrup provides sweetness along with trace minerals. Pumpkin pie spice adds warm flavor and antioxidants from cinnamon, ginger, nutmeg, and cloves.

Every ingredient works together to give you a homemade milk that is simple, fresh, and worth making again and again.

This recipe is gluten-free, refined-sugar-free, egg-free, dairy-free, soy-free, paleo, grain-free, vegetarian, and vegan.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Water
Almond butter
Pure pumpkin puree
Pumpkin pie spice
Maple syrup
Salt
Vanilla extract

THIS IS HOW YOU’LL MAKE IT:

This recipe cannot be any simpler, and honestly, you’re going to wonder why you ever bought flavored milks! I still love all the fun options at the store, but this homemade version comes together in minutes and lets you customize the sweetness and spice exactly how YOU like it!

Add all ingredients to a blender and blend until smooth and creamy, about 90 seconds.

Taste and adjust the sweetness or spice to your preference. Chill before serving. Give it a good shake or a stir before each use so everything mixes back together.

Now add this milk to whatever you like!

SERVING SUGGESTIONS:

You can pour this milk into your morning coffee, stir it into hot chocolate, blend it into smoothies, or use it in iced lattes.

It tastes great over cereal and makes overnight oats taste like dessert.

You can also use it as the liquid for chia pudding, warm it up and pour it over baked apples or pears, or blend it with frozen bananas for a quick pumpkin spice milkshake.

Add some to oatmeal while it cooks, mix it into protein shakes, or swap it into French toast batter for instant fall flavor.

You can even freeze it into ice cubes for iced coffee, so you’re adding flavor instead of watering everything down.

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

Store in an airtight jar or bottle in the fridge for 4 to 5 days. Shake or stir the milk before each use since the ingredients naturally separate.

If it starts to go past that point, just freeze it in ice cube trays for later.

ADDITIONAL NOTES:

You can customize the sweetness and spice level depending on how strong you want the pumpkin flavor.

You can also use cashew butter instead of almond butter.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Breakfast IDEAS, check these out!

Brunch Worthy Veggie-Stuffed “Mexican” Egg Bake
Gluten-Free Honey-Glazed Fresh Peach Cake

For more great DESSERT RECIPEs, check these out!

5 Minute Healthy’ish Bourbon Sauce
Refined Sugar-Free Mixed Berry Compote
Creamy Dreamy Piña Colada Mojito Lite Ice Cream
Ninja Creami Blueberry Coconut Cheesecake Protein Ice Cream

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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