Pumpkin Spice Latte Recipe (Pumpkin Muffin Twist)
Everyone loves a Pumpkin Spice Latte in the fall — but why settle for the same old recipe? This version is built on Java Momma’s Oh My Gourd, Becky! Coffee, a bold pumpkin-muffin blend with a hint of cream-cheese-frosting flavor. It’s like sipping your favorite pumpkin roll in latte form. 🎃✨
Enjoy fall drinks — without the sugar crash
Most coffee-shop PSLs pack a surprising amount of sugar (often 40g+). You can keep all the cozy spice while skipping the spike by using a simple pumpkin spice syrup made with real pumpkin and your favorite sweetener — including allulose for a sugar-free option.
Chasing keto macros? Here’s the easy fat boost
If you’re eating keto or simply want a more filling latte, swap regular milk for unsweetened almond milk + 2–3 Tbsp heavy cream. You’ll bump the fats, keep carbs low, and still get a silky café-style foam.
Why we like allulose (the science in short)
- Minimal glycemic impact: Clinical research shows allulose can blunt post-meal glucose and insulin rises when consumed with carbs.
- Very low calorie: The FDA lists ~0.4 kcal per gram and excludes it from “Total/Added Sugars.”
- Tolerance: Generally well-tolerated; like many sweeteners, very large single doses may cause GI discomfort. Introduce gradually and mind your personal threshold.
Recipe overview
Ingredients
For the Latte
- 8 oz strong brewed Oh My Gourd, Becky! Coffee
- ¾ cup milk of choice (whole or oat recommended)
- 2 Tbsp Pumpkin Spice Syrup (below)
- Whipped cream (optional)
- Ground cinnamon or nutmeg, for garnish
Pumpkin Spice Syrup
- ½ cup water
- ⅓ cup pumpkin purée
- ½ cup brown sugar (or sugar-free: same amount allulose/monk fruit blend)
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
Method
Make the Pumpkin Spice Syrup
- Whisk water, pumpkin purée, and sweetener in a small saucepan; simmer 3–5 minutes until smooth and slightly thickened.
- Stir in pumpkin pie spice and vanilla. Cool; refrigerate up to 1 week.
Assemble the Latte
- Brew 8 oz Oh My Gourd, Becky! Coffee.
- Heat milk until steaming, then froth until foamy.
- Stir 2 Tbsp syrup into the coffee.
- Pour in frothed milk; top with whipped cream and a dusting of cinnamon or nutmeg.
Keto / Low-Carb Notes
- Sweetener: Make the syrup with allulose or a monk-fruit blend.
- Fat macro boost: Use unsweetened almond milk + 2–3 Tbsp heavy cream.
- Shortcut syrup: Warm ½ cup pre-made allulose syrup with 2 Tbsp pumpkin purée, 1 tsp pumpkin pie spice, and ½ tsp vanilla for a 5-minute sugar-free syrup.
