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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.
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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
- 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.
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 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.
(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 a glass container in the refrigerator.
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.
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.
More Delicious Recipes You'll Love
Print the Recipe Card
PrintPumpkin Spiced Creamer for Coffee
Full of fall goodness, pumpkin, cinnamon, maple, and nutmeg sweeten the milk to create your new favorite coffee creamer.
- 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
- 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.
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