Fluffy on the inside, crispy around the edges, and warmly spiced, these Vegan Pumpkin Waffles will be your new favorite fall weekend breakfast. An easy, 1-bowl recipe!
If you’re looking for more easy vegan waffle recipes, you’ll also love my Classic Vegan Waffles and my Gluten-Free Vegan Waffles.
It happens every year… All of a sudden, the air is crisp, and the leaves start to change color. That could only mean one thing: pumpkin season is here, and I can finally make these fluffy Vegan Pumpkin Waffles for breakfast again!
I put pumpkin in almost everything the minute it starts to feel like fall (yes, this usually happens in August 🫣). Whether it’s this Pumpkin Pasta Bake for a fall family dinner or these Pumpkin Cookies for dessert, I just love those spiced autumn flavors.
These vegan pumpkin spice waffles take it to another level, with an ENTIRE CAN of pumpkin puree in the batter. They’re a little more pumpkin-y than my Vegan Pumpkin Pancakes but just as perfect for a warm and cozy weekend breakfast with the family.
⭐⭐⭐⭐⭐
“Always a fall favorite! Cozy and delicious, the best pumpkin waffles.” – Sandra
Why you’ll love this pumpkin waffle recipe
- Packed with pumpkin spice 🎃 – These waffles use a whole can of pumpkin and plenty of pumpkin pie spices for cozy, pumpkin goodness in every bite.
- Made in 1 bowl – They’re easy to make in just 1 bowl and can be whipped up FAST on a fall weekend morning.
- Customizable – I’ve given you several substitution ideas depending on your needs, be it oil-free, gluten-free, whole grain, and more.
How to make vegan pumpkin waffles
Find the complete recipe with measurements in the recipe card below.
While your waffle iron is preheating, whisk the wet ingredients together in a large bowl until smooth. Next, add the dry ingredients to the same bowl. Mix until just combined.
Adjust the waffle batter
Your pumpkin waffle batter should be fairly thick and not too runny by the time it’s mixed. If it’s runny, gently stir in a little more flour. If it gets too thick, add a little water.
Pour some waffle batter onto the hot waffle iron, and cook until the waffle is golden brown on both sides.
Serve the warm vegan pumpkin waffles right away with maple syrup, pecans, coconut whipped cream, vegan butter, or anything else you like on top. Enjoy!
Keep the cooked waffles warm
If you’re not ready to serve the cooked waffles right away, transfer them to a baking sheet, cover them loosely with foil, and keep them in a low oven (200ºF) until you’re ready to serve.
Pumpkin waffle topping ideas
Now the fun part… Serving your pumpkin waffles! I like my stack with lots of maple syrup and a dollop of vegan whipped cream, but there are all kinds of delicious topping options, such as:
- A pat of vegan butter
- A drizzle of vegan caramel sauce
- Peanut butter, almond butter, or vegan Nutella
- A scoop of dairy-free vanilla ice cream
- Chopped pecans, almonds, or walnuts
- A dusting of powdered sugar
- Stewed cinnamon apples
Frequently asked questions
You probably could use homemade pumpkin puree instead of canned, but I haven’t tried it.
Yes! An equal amount of unsweetened applesauce works in place of the oil.
Personally, I think these waffles have the perfect balance of sweet and warming flavors. But if you’d prefer less sweet vegan waffles, either cut the granulated sugar in half or use an equal amount of maple syrup or coconut sugar as a substitute.
Just swap the all-purpose flour or whole wheat flour for a quality 1:1 gluten-free flour. I always have good results with Better Batter, King Arthur Flour, or Bob’s Red Mill.
You could try replacing some of the pumpkin with pureed sweet potato or butternut squash. Just keep in mind that the texture and flavor of the waffles will change slightly.
I like to wrap the leftover waffles individually in plastic wrap or store them in an airtight container. They’ll stay fresh in the fridge for 3 to 4 days or for up to 3 months in the freezer.
I reheat my pumpkin waffles (thawed or still frozen) in the toaster. It always makes them warm and crispy again!
Vegan Pumpkin Waffles
Ingredients
- 15 ounces canned pumpkin
- 1/4 cup vegetable oil or melted coconut oil or vegan butter
- 2 cups unsweetened soy milk
- 1/4 cup granulated sugar
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat your waffle iron.
- In a large bowl, whisk together the canned pumpkin, oil, soy milk and sugar until smooth.
- Add the flour to the bowl with the wet ingredients, then sprinkle on top of the flour the baking powder, baking soda, salt and spices. Mix with a large spoon until just combined. The batter should be fairly thick, not too runny. If it's runny, add a little more flour. If it gets too thick, add a little water.
- Spray waffle iron well with oil (unless your waffle iron is non-stick). Pour the recommended amount of batter onto hot waffle iron, and cook until the waffle is golden brown on both sides.
- Serve immediately, or keep in a warm oven (200 degrees F) until ready to serve. Top with vegan whipped cream, vegan butter, maple syrup and anything else you desire!
Notes
- Make sure to use canned pumpkin puree, NOT pumpkin pie mix. Very different things! You probably could use homemade pumpkin puree as well, but I haven’t tried it.
- For oil-free, try using applesauce or plant-based yogurt instead of oil.
- I used soy milk, but you can use any non-dairy milk you like: hemp, oat, coconut, rice, almond or cashew.
- Refined sugar-free option: Use 1/4 cup of pure maple syrup, or substitute coconut sugar.
- If you have pumpkin pie spice mix, you can use 2 1/2 teaspoons in place of the spices.
- Feel free to use white whole wheat flour, whole wheat pastry flour or a gluten free flour mix in place of the white flour.
Recipe is good but waffles aren’t fluffy and are more heavy, don’t think the entire can of pumpkin is needed. Will continue to improvise
After adding a tablespoon of tapioca flour, the waffle cooked nicely and crispy.
I’ve been making this recipe several times a year for a few years. It is so tasty and easy! I usually skip the coconut oil and just add extra soy milk, and I don’t miss it. I love to add in chopped pecans.
Hi Priscilla. I’m thrilled that you are enjoying the waffle recipe! Thank you for sharing your stellar review and recipe experience! Wishing you lots of happy cooking!