FITBODY Recipes · FALL DRINKS
Healthy Pumpkin Spice Latte with Protein & Collagen
This creamy pumpkin protein latte blends coffee, pumpkin puree, Beverly International UMP, collagen peptides, flaxseed, and pumpkin pie spice into a simple fall drink with 17 grams of protein and only 150 calories.
A Better Way to Make a Pumpkin Spice Latte at Home
I love a good pumpkin spice latte. What I do not love is turning my coffee into dessert every time fall rolls around.
This version keeps the flavor I want — coffee, real pumpkin, warm pumpkin pie spice, and a creamy texture — while adding protein from Beverly International Ultimate Muscle Protein and Beverly International Collagen Peptides.
It is also ridiculously simple. Everything goes into a blender, you heat it to the temperature you like, sprinkle a little extra spice on top, and you are done.
I am all for enjoying the real thing when you want it. But if pumpkin spice season lasts three months at your house like it does at mine, having a lighter everyday version is a pretty good move.
How to Make Julie’s Healthy Pumpkin Latte
- 1 cup brewed coffee
- 1/4 cup pumpkin puree
- 1 tablespoon Beverly International UMP Protein — vanilla works especially well
- 1 scoop Beverly International Collagen Peptides
- 1 cup water, or unsweetened almond milk for a creamier latte
- 1 tablespoon flaxseed
- Pumpkin pie spice, to taste
- Blender
- Coffee brewer
- Microwave-safe mug or small saucepan
- Measuring cup and spoon
If you want the creamiest version, use unsweetened almond milk instead of water and blend the latte thoroughly before heating. A good blender makes a big difference in getting the flaxseed, pumpkin, and protein completely smooth.
Healthy Pumpkin Latte Nutrition
Using the original recipe amounts, Julie’s nutritional breakdown per serving is:
| Nutrition | Per Serving |
|---|---|
| Calories | 150 |
| Protein | 17 g |
| Carbohydrates | 8 g |
| Fiber | 5 g |
| Fat | 5 g |
Nutrition values are from Julie’s original recipe and can vary based on the exact coffee, protein flavor, flaxseed, milk substitute, serving size, and product formulations used.
Why Add Protein and Collagen to a Pumpkin Latte?
The biggest difference between this recipe and a typical flavored coffee drink is that this latte is built around ingredients that contribute meaningful protein rather than relying primarily on flavored syrup and milk.
UMP Protein adds milk-based protein and helps create a thicker, creamier texture. I prefer vanilla UMP here because it works naturally with pumpkin and warm spices.
Collagen peptides provide another convenient source of protein and dissolve easily into blended drinks. Collagen is not nutritionally identical to a complete protein such as milk, egg, whey, or casein, so it makes sense to use it alongside rather than instead of the UMP in this recipe.
Flaxseed contributes fiber and fat while helping give the drink a little more body. Pumpkin puree adds the unmistakable pumpkin flavor without needing a large amount of sweetened pumpkin syrup.
Easy Pumpkin Latte Variations
Creamier Pumpkin Protein Latte
Replace the water with unsweetened almond milk. You can also use another milk you enjoy, but remember that changing the milk will change the calories and macros.
Iced Pumpkin Protein Latte
Allow the coffee to cool, blend the ingredients as directed, and pour over ice instead of reheating. Use slightly less liquid if you want a thicker iced latte after the ice begins to melt.
Stronger Coffee Version
Use dark roast coffee, cold-brew concentrate diluted to taste, or an espresso-style coffee if you prefer the coffee flavor to stand up more strongly against the pumpkin.
Sweeter Pumpkin Latte
If you prefer a sweeter drink, add your preferred sweetener gradually after blending. Taste first — flavored protein powder already contributes sweetness.
Extra Pumpkin Spice
Add additional pumpkin pie spice to the blender and another small sprinkle on top. Cinnamon by itself also works well if you want a simpler flavor.
More Healthy Protein Recipes
If you like turning traditional comfort foods into higher-protein versions, these are good places to go next:
Healthy Pumpkin Latte FAQs
Can you put protein powder in hot coffee?
Yes. Protein powder can be used in coffee, although dumping powder directly into very hot liquid can sometimes create clumps. Blending the coffee with the protein powder and the other ingredients produces a smoother texture. In this recipe, everything is blended first and the finished drink is then heated to the temperature you prefer.
Can I make this pumpkin latte without collagen?
Yes, but the nutrition will change. The collagen peptides contribute part of the recipe’s protein content. If you leave them out, the drink will contain less protein than the nutrition numbers listed here.
Can I use almond milk instead of water?
Yes. Unsweetened almond milk works well when you want a creamier latte. Different milk choices will alter the calories, carbohydrates, fat, and protein, so adjust the nutrition information if you track macros closely.
What kind of pumpkin should I use?
Use plain pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling is usually pre-sweetened and seasoned, which changes both the flavor and nutritional profile of the recipe.
Can I make this latte iced?
Yes. Let the coffee cool before blending, then pour the finished pumpkin protein latte over ice instead of reheating it. You may want to use slightly less water or milk because melting ice will dilute the drink.
How much protein is in Julie’s pumpkin latte?
The original nutritional breakdown lists 17 grams of protein per serving. The exact number can change if you adjust the amount or flavor of UMP, collagen peptides, milk, or other ingredients.
More From Julie
Want More High-Protein Recipes That Actually Taste Good?
I use recipes like this to make healthy eating feel sustainable instead of restrictive. Browse more of my protein recipes or learn how personalized nutrition and training can fit into your real life.