Pumpkin spice coffee smoothie with coconut milk feels like fall vacation in a glass, minus the flight delays and overpriced airport lattes.
It’s creamy, rich, and tropical enough to whisper “beach vibes” while your cardigan screams “autumn.” Multitasking, but delicious.
Pumpkin purée, coconut milk, and coffee team up with spices to create something that tastes like comfort and caffeine had a stylish baby.
Sip it at breakfast, post-yoga, or while hiding from responsibilities—it’s vegan, nourishing, and guaranteed to make you feel smugly seasonal.
Pumpkin Spice Coffee Smoothie with Coconut Milk
A velvety vegan smoothie made with pumpkin, chilled coffee, coconut milk, banana, maple syrup, and warm spices for a cozy tropical twist.
Ingredients
- 1 cup strong brewed coffee chilled
- 1 cup coconut milk full-fat or light, unsweetened
- ½ cup pumpkin purée
- 1 frozen banana
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ½ cup ice cubes
Instructions
- Add 1 cup chilled coffee into blender.
- Pour 1 cup coconut milk.
- Scoop in ½ cup pumpkin purée.
- Toss in 1 frozen banana.
- Sweeten with 2 tablespoons maple syrup.
- Add 1 teaspoon pumpkin pie spice.
- Pour in ½ teaspoon vanilla extract.
- Add ½ cup ice cubes.
- Blend until smooth and creamy.
- Pour into glasses and serve immediately.
Notes
Nutritional Values (per serving)
- Calories: 185
- Total Fat: 7.5g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
Vitamins & Minerals (per serving)
- Vitamin A: 60%
- Calcium: 10%
- Potassium: 14%
- Iron: 7%
- Magnesium: 8%
Additional Notes/Tips
- Chill your coffee overnight for a stronger, less bitter flavor.
- Add nutmeg or cinnamon on top for extra fall flair.
- Use coconut whipped cream for indulgence without guilt.
- Swap maple syrup for dates if you want a natural sweetener.
