Brew your coffee or espresso and set aside.
In a small saucepan, heat the milk, pumpkin puree, maple syrup or brown sugar, spices and vanilla extract over medium heat until you see tiny bubbles -- try not to let the mixture come to a complete boil as this will burn the milk. Remove from heat.
Using an immersion blender or a whisk, froth the milk. Pour into a mug and slowly pour in the coffee. Top with whipped cream if desired.
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