Breakfast

Vegan Pumpkin Spice Creamer

Coconut milk, pumpkin spice and everything nice! That’s what this creamer is all about!

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I know, it’s been forever since I last blogged! I’ve been so busy, and on a salad kick lately that I haven’t had time to post any new recipes.  I’m working hard to remedy that, and starting today is something super easy, and yes, super basic.

I don’t care what anyone says, September 1st comes and I’m ready for Fall and Thanksgiving.  My favorite season and holiday!  My fall decorations went up September 1st, fall scented candles are burning as we speak, and I’m craving pumpkin.  Sadly, all artificial flavored coffees contain gluten, and most contain dairy.  So I can’t have any on the go!  Which might be a good thing, because let’s face it, those fake pumpkin lattes are loaded with fat and calories!  So, I decided to make my own and it’s a MUCH healthier version!

This pumpkin spice creamer is SUPER easy to make.  It’s about a 5 minute process, seriously.  Once you make it, you’ll have a good amount of creamer to last you for morning or whenever you feel like it coffees.  Yum!!

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These are all the ingredients you’ll need.  6 items, that’s it!!!

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Place all ingredients into a blender.

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Blend on high until nice and creamy.

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Pour contents into a container. (This is my favorite photos here!)

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Use in your coffee for that delicious fall flavor!

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Pumpkin Spice Creamer – Vegan & Gluten Free

Ingredients:

1 can full-fat coconut milk* (just skim the fat, leave the liquid)
½ cup dairy-free vanilla creamer (I used Silk Almond)
4 tablespoons pumpkin puree
3 tablespoons pure maple syrup
1 teaspoon pumpkin pie spice
½ teaspoon vanilla

*You want the full fat version so it’s nice and creamy!
Directions:

Place all ingredients into a blender. Blend on high until nice and creamy. Pour contents into a container. Use in your coffee for that delicious fall flavor!

Store the remaining creamer in your refrigerator.

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