Is there anything better than waking up to the smell of delicious waffles with warm maple syrup? This recipe is quick, easy, and oh-so-delicious. You will never want to buy frozen waffles again. These vegan pumpkin waffles are the perfect fall weekend breakfast with the perfect blend of pumpkin pie spices. These vegan pumpkin waffles are a delightful way to start your day with yummy flavors that warm your soul like nothing else.
Why You'll Love This Vegan Pumpkin Waffles Recipe
Great For A Crowd- This delicious recipe yields 10 waffles but can easily be doubled or tripled for more people. Perfect for a brunch party!
Simple Ingredients- Vegan pumpkin waffles are made with simple ingredients that you likely already have in your pantry, such as flour, baking powder, and spices.
Delicious- The combination of pumpkin, maple syrup, and cinnamon makes for an irresistible flavor that will leave your tastebuds begging for more.
Easy- This recipe is super easy to make, so you don't have to spend hours in the kitchen. In less than 30 minutes, you'll have a batch of delicious vegan pumpkin waffles that everyone will love!
What Are Pumpkin Waffles?
Pumpkin waffles are a twist on the classic breakfast treat made with butter, eggs, milk, baking soda, pumpkin puree, and spices, making them oh-so-delicious! This vegan version uses plant-based ingredients and is a great way to enjoy fall flavors without compromising taste or texture.
Equipment Needed
- Small Bowl
- Medium Bowl
- Large Bowl
- Waffle Iron or Waffle Maker
- Silicone Brush
- Measuring Cups and Spoon
Ingredients
- All-Purpose Flour- This is the base of the pumpkin waffle batter and provides structure and texture.
- Baking Powder- Acts as a leavening agent to help the pumpkin waffles rise and become fluffy.
- Ground Cinnamon- Adds a hint of warm spice to the vegan waffles.
- Brown Sugar- Sweetens the batter without overpowering it with sugar.
- Ground Cloves- Adds a hint of sweet, warm flavor to the pumpkin waffles.
- Sea Salt- Balances the sweetness and helps to enhance the flavor of the other ingredients.
- Egg Substitutes- I used chia seed eggs. They are used to replace the eggs in traditional waffle recipes and bind the other ingredients together.
- Dairy-Free Milk- I typically use almond milk. This plant-based milk adds moisture and richness to the batter.
- Pumpkin Puree- Adds a subtle pumpkin flavor as well as moisture and the perfect texture to the batter. Homemade or canned pumpkin puree can both be used in this waffle recipe.
- Brown Sugar- Sweetens the batter without overpowering it with sugar.
- Extra Virgin Olive Oil- Adds moisture and richness to the batter.
- Coconut Oil- For greasing your waffle iron.
How To Make Vegan Pumpkin Waffles
In a small bowl, prepare the egg substitutes as directed on the package and set aside. Meanwhile, in a large bowl, mix together flour, baking powder, cinnamon, ground cloves, and salt. Next up is combining milk, egg substitute, pumpkin puree, brown sugar, and oil into a medium bowl; mix all ingredients until they are well incorporated. Combine the liquid mixture with the flour mixture until smooth. To prevent any sticking, take a silicone brush and lightly coat your waffle maker in coconut oil. Pour the freshly-made batter into the heated waffle maker - refer to specific directions included with your appliance for appropriate cook times, as they can range from manufacturer to manufacturer. Enjoy this healthy waffle recipe hot alongside melted vegan butter, maple syrup, and vegan chocolate chips!
What To Serve With Easy Vegan Pumpkin Waffles
These vegan pumpkin waffles are best enjoyed while they are still hot and fresh off the waffle iron. They go great with a variety of toppings like vegan butter, maple syrup, vegan butter, whipped coconut cream, fresh fruit, or even vegan chocolate chips! If you need some crunch to accompany your sweet treat, add some chopped nuts or seeds, such as walnuts or pumpkin seeds, to the top. Enjoy your freshly-made waffles with a hot cup of coffee or tea, and you've got the perfect breakfast!
Popular Substitutions & Additions
- If you don’t have pumpkin puree on hand, you can easily substitute it with applesauce, butternut squash, or mashed, sliced banana for a different flavor.
- Add in some chopped nuts or dried fruit to give your waffles an added crunch.
- For a gluten-free option, use a 1:1 gluten-free flour blend in place of the all-purpose flour.
- Adjust the spices to your liking - feel free to add more cinnamon, nutmeg, pumpkin pie spice, cardamom, or even vanilla extract to the batter.
- To add extra sweetness, add some maple syrup to the batter.
- All-purpose flour can be substituted for oat flour, white whole wheat flour, almond flour, wheat pastry flour, or wheat flour.
- These vegan pumpkin waffles are also delicious when topped with a spoonful of nut butter! Try drizzling some peanut or almond butter on top with some pure maple syrup.
- Coconut milk, vegan buttermilk, soy milk, and oat milk can be used in place of almond milk in this easy vegan pumpkin recipe.
Can You Freeze Pumpkin Waffles?
Yes, you can absolutely freeze vegan pumpkin waffles! To ensure they will still be fluffy and delicious when reheated, let the waffles cool completely before freezing. Place them in a freezer-safe airtight container or bag and allow them to stay frozen for up to 3 months. When you’re ready to enjoy one or several, simply reheat them in the toaster, toaster oven, or microwave. Enjoy your vegan pumpkin waffles anytime you, please!
When stored in the fridge, leftover waffles can be enjoyed for up to 4 days. Just make sure they are properly wrapped and sealed in an airtight container or bag to avoid any unwanted odors or flavors from seeping in.
FAQ
How do you make homemade pumpkin puree?
Making your own pumpkin puree is a great way to get the most out of your leftover pumpkin, and it's almost as easy as going to the grocery store and buying canned pumpkin! Simply cut the pumpkin in half, scoop out the seeds and stringy bits, and then lay it face down on a baking sheet. Bake at 350 degrees Fahrenheit for 45 minutes to an hour or until soft. Scoop out the cooked flesh into a blender or food processor and blend until smooth. Store the puree in an airtight container in your fridge for up to 5 days, or freeze it for later use!
What is the best type of non-dairy milk to use in this vegan pumpkin waffle recipe?
Any high-quality vegan milk will work in this recipe. I typically use oat milk, soy milk, or almond milk, but feel free to experiment with different types to find the one you like best!
Can I make these easy vegan pumpkin waffles gluten-free?
Yes, absolutely! To make gluten-free pumpkin waffles, simply replace the all-purpose flour with a 1:1 gluten-free.
What is an egg substitute?
An egg substitute is a plant-based product designed as an alternative to eggs for baking. It typically contains starches and gums, which act similarly to how eggs do in baking but make the recipe egg-free. They can usually be found near the baking aisle of your local grocery store!
Do I have to use an egg substitute in this vegan pumpkin waffles recipe?
No, you don’t have to use an egg substitute for this vegan pumpkin waffles recipe. You can simply omit the egg substitute and add a few more tablespoons of oil or non-dairy milk instead. This will help keep your batter nice and moist without adding any egg flavor.
📋 Recipe
Easy Vegan Pumpkin Waffles
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon sea salt
- 2 egg substitutes - I use chia seed eggs = 1 egg equals 1 Tbsp. chia flour and 3 Tbsp. water so double that for 2 eggs
- 2 cups dairy-free milk - I used almond milk
- 15 ounces pumpkin puree - about 15 oz.
- ½ cup brown sugar - packed
- 1 tablespoon extra virgin olive oil
Instructions
- Prepare the 'eggs' and set aside.
- To a large bowl add the flour, baking powder, cinnamon, ground cloves and salt.
- In another bowl add the milk, chia eggs, pumpkin puree, brown sugar and oil.
- Mix the chia eggs in really well.
- Pour the liquid mixture into the flour mixture and mix until just blended.
- Lightly brush the waffle iron with coconut oil. I have one of these Silicone Brushes and it is wonderful. I put it in the dishwasher and it turns out just like new.
- Cook the waffles according to your waffle iron directions. Mine worked with the heat dial on #3 ½ for about 6 minutes.
- Serve hot with maple syrup.
- They will keep in the fridge for about 4 days.
Jeni @ Biscuits & Booze
It's rainy and feels as if we're having an early fall here today. I also ADORE breakfast for dinner, so these just might make it on my table tonight!
Veggie Inspired
Oh, Ginny, these waffles are gorgeous! I'm soooo excited that it's time for pumpkin-all-the-things again! I'm a HUGE fan of pumpkin and ALL things fall! Our trees are starting to turn already and it makes me so happy. If only I could make this time of year last forever. (Winter - not my fave!). Anyway...thanks for an awesome pumpkin recipe. My kiddos are going to love gobbling these down before school!
Ginny McMeans
Thank you so much! Fall really is the best in my house too!
Dawn B.
Could you use a flax egg instead?
Ginny McMeans
Absolutely Dawn! Hope you love them!
Pat Odoms
Excellent recipe. I prepared them for a birthday Sunday brunch and they were a hit! Will fix again.