This Healthy Vegan Pumpkin Spice Frappuccino is a fun spin on the Starbucks seasonal drink! However, this version is made with whole-food ingredients, high in protein and fiber, and tastes even better in my opinion! The pumpkin coconut whip topping takes it even more over the top!
Why you’ll love this healthy pumpkin spice frappuccino even more than Starbucks
I am all about balance, but if you can make a healthier version of your favorite things at home, and they’re just as tasty, I say go for it! Let’s take a look at the ingredients in Starbucks version:
ICE, MILK, COFFEE FRAPPUCCINO SYRUP [SUGAR, WATER, NATURAL FLAVOR, SALT, XANTHAN GUM, POTASSIUM SORBATE, CITRIC ACID], COFFEE, WHIPPED CREAM [CREAM (CREAM, MONO AND DIGLYCERIDES, CARAGEENAN), VANILLA SYRUP (SUGAR, WATER, NATURAL FLAVORS, POTASSIUM SORBATE, CITRIC ACID)], PUMPKIN SPICE SAUCE [SUGAR, CONDENSED SKIM MILK, PUMPKIN PUREE, CONTAINS 2% OR LESS OF FRUIT AND VEGETABLE JUICE FOR COLOR, NATURAL FLAVORS, ANNATTO, SALT, POTASSIUM SORBATE], PUMPKIN SPICE TOPPING [CINNAMON, GINGER, NUTMEG, AND CLOVES]
Now let’s take a peak at the ingredients in this version!
Frap: Pumpkin puree, coconut milk, protein powder, flax seeds, cashew butter, pumpkin spice
Coconut whip topping: Coconut milk, maple syrup, vanilla extract, pumpkin puree, pumpkin spice
A typical grande Starbucks pumpkin spice frappuccino also contains 62g of sugar. So if we can limit that a little bit by making it at home, it’ll help keep your blood sugar balanced, while still getting to enjoy your favorite fall flavors!
What you need to make a healthy pumpkin spice frappuccino
Pumpkin puree: Make sure its pure pumpkin puree and not pumpkin pie filling.
Protein Powder: Use your favorite high quality protein! I usually opt for vanilla or salted caramel. I’ve linked my favorite. You can use code “amb-dani” for a discount!
Flax seeds: This adds fiber to the recipe, but you can omit or swap in chia seeds.
Plant-based Milk: I use canned coconut milk and freeze it into cubes the night before, to make the frap even extra thick and creamy.
Cashew butter: This offers extra healthy fats and creaminess to the recipe. I absolutely love using cashew or almond butter. Sunflower seed butter or tahini would be a great nut-free option! You can use DANI15 for 15% off my favorite!
Pumpkin pie spice: If you don’t have pumpkin pie spice, you can make It yourself!
How to make homemade pumpkin pie spice:
3 tbsp. ground cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp. ground cloves
Just simply mix everything together and store in an air-tight container! I love these glass spice containers!
Other recipes you’ll love:
Healthy Vegan Pumpkin Spice Frappuccino
- 1/4 cup frozen pumpkin puree
- 1/2-1 frozen banana *See Notes for subs
- 1 – 1 1/4 cups plant-based milk
- 1 serving vanilla protein powder
- 1-2 tbsp cashew butter **See Notes
- 1-2 tbsp ground flax seeds (optional)
- 1-2 tbsp maple syrup or 2 dates, if not using banana ***See notes
- 1 1/2-2 tsp pumpkin pie spice
- 1/2 cup canned coconut milk Refrigerated
- 2 tsp pumpkin pie spice
- 3 tbsp maple syrup
- 3 tbsp pumpkin puree
- 1 tsp vanilla
- The Night before: Add the pumpkin purée to an ice cube tray & place in the freezer, to form pumpkin cubes. I also do this with canned coconut milk, to make the drink extra thick and creamy, but this is totally optional.
- To make the whip, add the coconut cream to a large bowl & beat with an electric beater until fluffy. Then add the remaining ingredients & beat again. Place in a mason jar or baggie & let sit in the fridge until ready to use.
- Blend all the frap ingredients together until smooth. Taste and adjust as you'd like. Pour into your glass. Top with the coconut whip & enjoy!