5 from 3 votes

Vegan Pumpkin Waffles

Vegan Pumpkin Waffles have all the seasonings of a pumpkin pie.
Course Breakfast
Cuisine Waffles
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 waffles
Calories 168kcal
Author Ginny McMeans


  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 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.
  • 1/2 cup brown sugar - packed
  • 1 tablespoon extra virgin olive oil


  • 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 1/2 for about 6 minutes.
  • Serve hot with maple syrup.
  • They will keep in the fridge for about 4 days.


Serving: 2Waffles | Calories: 168kcal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Sodium: 87mg | Potassium: 222mg | Fiber: 1g | Sugar: 12g | Vitamin A: 335IU | Calcium: 129mg | Iron: 1.6mg