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A muffin of fresh coffee with pumpkin spice creamer

Homemade Pumpkin Spice Creamer

Prep Time: 2 minutes
Cooling 5 minutes
Cook Time: 5 minutes
Total Time: 12 minutes
A creamy homemade pumpkin spice creamer made with real pumpkin, maple syrup, and warm spices. Ready in about 10 minutes and perfect for adding cozy pumpkin flavor to your morning coffee.
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Ingredients

Servings: 10 servings
  • 1 cup | half and half
  • 3 tablespoons | pumpkin purée
  • 4 tablespoons | maple syrup
  • ½ teaspoon | ground cinnamon
  • ¼ teaspoon | ground nutmeg
  • ⅛ teaspoon | ground cloves
  • ⅛ teaspoon | ground allspice
  • ¼ teaspoon | vanilla extract
  • 1 to 2 teaspoons | sweetened condensed milk | optional for a sweeter taste

Instructions

  • Toast the spices. Add all the dry spices in a saucepan and toast the on low to medium heat for 30 seconds to 1 minute. You will smell it when they are ready.
  • Combine the ingredients. Pour the half and half into a small saucepan. Add the pumpkin purée, and maple syrup to the toasted spices. Add the sweetened condensed milk now if using. Whisk thoroughly until the pumpkin is evenly blended into the cream and no orange streaks remain.
  • Warm the creamer. Place the saucepan over medium heat. Cook for several minutes, whisking frequently and scraping along the bottom of the pan so the pumpkin doesn’t settle or stick. The mixture is ready for the next step when it is hot and you begin to see steam rising from the surface.
  • Reduce the heat. Watch for small bubbles beginning to form around the edges of the saucepan. As soon as you see them, reduce the heat to low. Do not allow the creamer to reach a hard boil, which can cause the dairy to separate.
  • Simmer gently. Continue cooking over low heat for 1 to 2 minutes, whisking continuously. The creamer should remain smooth and creamy with no scorching on the bottom of the saucepan.
  • Finish with vanilla. Remove the saucepan from the heat and stir in the vanilla extract. Whisk for several seconds to distribute it evenly throughout the creamer.
  • Cool and refrigerate. Allow the creamer to cool for about 5 minutes, then pour it into a clean jar with a tight-fitting lid. Refrigerate for up to 1 week.
  • Shake before serving. The real pumpkin and spices will naturally settle as the creamer sits. Shake the jar well before each use, then add about 1 to 2 tablespoons to a cup of coffee, adjusting to taste.

Notes

You can substitute 1½ teaspoons pumpkin pie spice for the cinnamon, nutmeg, cloves, and allspice.