Pumpkin Spice Coffee Creamer.


I know I’m not alone in my obsession with pumpkin-everything this time of year. And what better way to start a crisp fall morning than with a mug of hot coffee & pumpkin spice creamer? But have you ever turned the bottle around and looked at the ingredient list?


Yuck! I feel like it’s disease in a bottle. Full of artificial ingredients and partially hydrogenated oils – this is not a healthy start to your day. Thanks to my friend, Amie, I have a delicious recipe for a healthy Pumpkin Spice Creamer to share with you! Nothing artificial here – just real, wholesome goodness.


 Pumpkin Spice Creamer

  • 2 c. vanilla almond milk*
  • 1/4 c. pure pumpkin puree
  • 3 tbsp. pure maple syrup
  • 1 tbsp. agave nectar
  • 2 tsp. pumpkin pie spice

Combine ingredients in a mason jar (or 2, depending on the size you have). Whisk together, or be sure the lid is on tight and shake well. Keeps in the refrigerator for about a week.

Note: Separation is natural. Shake well before each use.

* I use unsweetened almond milk because I like to be in control of my sweeteners – I usually add a bit of Stevia to my coffee – but feel free to use sweetened almond milk, if you prefer. I’ve also used Original instead of Vanilla because it’s what I had on hand, in which case I just add a splash of vanilla extract.




Which  would you rather have?


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