Pumpkin Spice Protein Frappuccino

Pumpkin Spice Protein Frappuccino, my first installment of me putting pumpkin in everything that goes in my face until about January. Inspired by a recipe my mom sent me for a low-calorie pumpkin spice latte, BUT since Arizona doesn’t give a damn about fall and it’s still 108 degrees outside, a hot #PSL doesn’t sound too great. So iced and blended, it’s still amazing.

Macros for this sweet treat: 204 calories, 28g protein, 11g Carbs, 4.5g Fat, and 6g fiber!

pumpkin spice frappuccino


1 scoop vanilla protein (I used Dymatize ISO 100 Birthday Cake)
1/2c pumpkin purée (NOT pie filling) Note: I used frozen pumpkin I had leftover so if you use it right out of the can, add ice!
1/2tbsp pumpkin pie spice (more or less to taste)
1 packet Splenda or stevia
1 cup unsweetened vanilla almond milk
1/2 cup strong coffee (I used cold brewed so it didn’t get bitter- my awesome cold brew recipe here)
Add all ingredients to a blender or magic bullet, blend until smooth, top with a little reddiwhip and some cinnamon <3