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    Home » Recent Posts » Coffee Recipes

    Pumpkin Spice Creamer for Coffee

    Modified: Aug 6, 2023 · Published: Oct 20, 2020 by Katy McAvoy

    I love when you share my recipes!

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    Jump to Recipe
    Pumpkin Spiced Milk

    Pumpkin Spiced Creamer for coffee is a fall twist on my popular Spiced Milk recipe. Full of fall goodness, pumpkin, cinnamon, maple, and nutmeg sweeten the milk to create your new favorite coffee creamer.

    Pumpkin Spiced Milk
    Jump to:
    • Ingredients for Pumpkin Spiced Milk
    • How to Make Pumpkin Spice Coffee Creamer
    • Recipe Tips for Pumpkin Spice Creamer for Coffee
    • Looking to sweeten your coffee without milk?
    • Other Flavored Creamers for your Coffee
    • More Delicious Recipes You'll Love
    • Print the Recipe Card
    • Pumpkin Spiced Creamer for Coffee

    I love sweet and creamy coffee creamer, but if you don't want a bunch of artificial flavors, colors, or oil in your cup, you don't have a lot of choices.

    Enter homemade coffee creamer. Make it in 10 minutes on a Sunday afternoon and enjoy it all week long!

    Ingredients for Pumpkin Spiced Milk

    Ingredients for pumpkin spice milk - Milk, maple syrup, vanilla, pumpkin, cinnamon, nutmeg, ginger, cloves.
    • Milk - Use any kind you like. The higher the milk fat, the creamier your coffee creamer will be.
    • Maple syrup - Choose 100% pure maple syrup and skip the pancake syrup.
    • Pumpkin puree - Look for 100% pure pumpkin, not pumpkin pie mix. They taste very different and can't be changed out in this recipe.
    • Vanilla - Again choose 100% pure vanilla extract. Skip the artificial flavored version.
    • Ground cinnamon, nutmeg, cloves, ginger - The perfect group of pumpkin pie spices. This

    How to Make Pumpkin Spice Coffee Creamer

    Make the Spice Pouch

    Place 2 - 4”x4” squares of fine mesh cheesecloth together (or 1 coffee filter) and set on the counter.

    Place cinnamon, nutmeg, cloves and ginger in the middle of the cheesecloth. Stir gently to combine the spices.

    Fall spices for pumpkin spice milk.

    Gather all sides of the cheesecloth together, forming a little pouch.

    Wrap a few inches of kitchen string around the cheesecloth, staying just at the top of where the spices are.

    Tie string tightly and double knot so the spices can’t escape.

    The completed spice pouch.

    Set your spice pouch aside. 

    Make the Creamer

    Place milk, maple syrup, and vanilla in a small saucepan over medium-low heat.

    Warm the mixture, stirring occasionally, until syrup has dissolved and milk is hot but not bubbling or boiling. 

    Whisk in pumpkin puree.

    Remove milk from heat and add spice pouch to the hot milk mixture.

    Gently push it down into the milk until the spices inside the pouch have been submerged.

    Add the spice pouch to the milk.

    (The top of the cheesecloth/coffee filter will stick up from the milk. That’s ok, just make sure those spices are below the surface.) 

    Let steep for 1-2 hours while the milk cools. 

    Spice pouch infusing the milk.

    Remove spice pouch from cooled milk. Gently squeeze to remove liquid from the cheesecloth/coffee filter and spices. Dispose of spice pouch.

    Store milk in a glass container in the refrigerator. 

    A hand pouring pumpkin spice creamer into a cup of coffee.

    Recipe Tips for Pumpkin Spice Creamer for Coffee

    • If you don’t have kitchen string on hand, use some white thread or unflavored dental floss to tie the spice pouch together. 
    • A coffee filter can be substituted for the cheesecloth, just make sure to bundle it carefully so it doesn't rip when bundling.

    Looking to sweeten your coffee without milk?

    Want a sweet cup of coffee full of fall spices but none of the milk? Try my pumpkin spice syrup for coffee and lattes or my cinnamon simple syrup recipe.

    A jar of pumpkin spice syrup.

    Other Flavored Creamers for your Coffee

    I love infusing milk with spices and just the right amount of sweetness (for me). It only takes a few minutes to make on the weekend and you can have a treat in your coffee all week. Try my turmeric infused Golden Milk or cinnamon and honey Miel Milk in your next cup.

    Golden Milk
    Golden Milk
    Miel Milk
    Miel Milk for Coffee

    More Delicious Recipes You'll Love

    • How to Make Pumpkin Infused Vodka - DIY Liquor Infusion
    • Sweet and Creamy Pumpkin Spice Martini
    • Pumpkin Ginger Martini (without Cinnamon) - Video
    • Pumpkin Pie Martini (without Cream) - Video
    • Homemade Pumpkin Spice Syrup for Coffee and Lattes

    Print the Recipe Card

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    Pumpkin Spiced Creamer for Coffee

    Pumpkin Spiced Milk
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    Full of fall goodness, pumpkin, cinnamon, maple, and nutmeg sweeten the milk to create your new favorite coffee creamer. 

    • Author: Katy McAvoy
    • Prep Time: 10 min
    • Cook Time: 1 hour
    • Total Time: 1 hour, 10 minutes
    • Yield: 4 cups 1x
    • Category: Coffee
    • Method: Stove Top
    • Cuisine: American

    Ingredients

    Scale
    • 4 cups milk
    • ½ cup pure maple syrup
    • 2 Tbsp pumpkin puree 
    • 1 tsp vanilla
    • 2 tsp ground cinnamon
    • 1 tsp ground nutmeg
    • ¼ tsp ground cloves
    • ¼ tsp ground ginger
    • kitchen string
    • cheesecloth

    Instructions

    Make the Spice Pouch

    Place 2 - 4”x4” squares of fine mesh cheesecloth together (or 1 coffee filter) and set on the counter.

    Place cinnamon, nutmeg, cloves and ginger in the middle of the cheesecloth. Stir gently to combine the spices.

    Gather all sides of the cheesecloth together, forming a little pouch.

    Wrap a few inches of kitchen string around the cheesecloth, staying just at the top of where the spices are.

    Tie string tightly and double knot so the spices can’t escape.

    Set your spice pouch aside. 

    Make the milk

    Place milk, maple syrup, and vanilla in a small saucepan over medium-low heat.

    Warm the mixture, stirring occasionally, until syrup has dissolved and milk is hot but not bubbling or boiling. 

    Whisk in pumpkin puree.

    Remove milk from heat and add spice pouch to the hot milk mixture.

    Gently push it down into the milk until the spices inside the pouch have been submerged.

    (The top of the cheesecloth/coffee filter will stick up from the milk. That’s ok, just make sure those spices are below the surface.) 

    Let steep for 1-2 hours while the milk cools. 

    Remove spice pouch from cooled milk. Gently squeeze to remove liquid from the cheesecloth/coffee filter and spices. Dispose of spice pouch.

    Store milk in the refrigerator. 

    Equipment

    Image of Cheesecloth

    Cheesecloth

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    Small Saucepan

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    Glass Bottles

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    Did You Make This Recipe?

    Leave some stars or a review! And don't forget to share a photo and tag me (@katymcavoy) on Instagram. I can’t wait to see what you make!

    I love when you share my recipes!

    216 shares

    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com and Homemade Happy Hour. Since 2017, she's been crafting recipes for easy-to-make cocktails and delicious snacks while sharing her love of all things Michigan (a.k.a. The Mitten)!

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    Katy McAvoy, mixologist and photographer

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that everyone deserves a delicious drink. Follow me on Instagram to check out what I’m working on next!

    More about me →

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