Vegan Pumpkin Waffles are full of pumpkin spice goodness and are the perfect Fall weekend breakfast! Crispy on the outside and fluffy on the inside. 1 Bowl.
Easy Vegan Pumpkin Waffles
These waffles are made with a whole can of pumpkin and plenty of pumpkin pie spices. They’re made in just 1 bowl and can be whipped up FAST on a Fall weekend morning!
You can make several substitutions depending on your needs, be it oil free, gluten free, whole grain and more. Let’s make some pumpkin waffles!
How to make vegan pumpkin waffles, step by step:
First, preheat your waffle iron. I love my Presto Flip Waffle Iron, it really is non-stick. If your waffles stick frequently, it’s time for a new waffle iron. The problem is in the waffle iron, not the batter!
In a large bowl, whisk together the pumpkin, oil, soy milk and sugar until smooth.
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Add the flour on top of the wet ingredients, then sprinkle on top of the flour the baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Mix the dry into the wet with a large spoon until just combined. Do not over mix.
Cook the waffles according to your waffle iron’s instructions. They will be crisp on the outside and golden brown when done.
Special Tips & Instructions
These pumpkin waffles are quite flexible! Here are some substitutions you could make:
- Oil free: Use applesauce instead of oil. They won’t be quite as crisp but it works.
- Milk options: I used soy milk, but you can use any non-dairy milk you prefer.
- Gluten free: Substitute a quality gluten free flour mix. Almond flour or coconut flour will not work here.
- Less sweet: Cut the sugar in half, substitute maple syrup or coconut sugar.
- Whole grain: Whole wheat pastry flour, white flour or even spelt flour will work, but of course they will taste more “whole-wheat” like.
Want more Fall breakfast recipe ideas?
Recipe adapted from Vegan with a Vengeance, one of my first vegan cookbooks!
Vegan Pumpkin Waffles
Ingredients
- 15 ounces canned pumpkin
- 1/4 cup melted coconut oil
- 2 cups 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!
Recipe 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.
- I used melted coconut oil, but you could use canola oil, melted vegan butter or any other oil you prefer.
- I used soy milk, but you can use any non-dairy milk you like: hemp, oat, coconut, rice, almond or cashew.
- Oil Free Option: Substitute applesauce for the oil.
- 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.
Christina
Do you think I could use all oat flour in this recipe? Or even half oat flour half gluten free flour? Thanks!
Nora
Probably, but I haven’t tested. They would likely turn out better with half and half gluten free/oat flour. Let me know how they turn out!
Angie
Hi Nora. I am really enjoying your recipes. I had delicious Kung Pao Tofu last night.
Can I make this waffle batter at night and put it in the fridge to make quick morning waffles?
Nora
Yes, that will work just fine! If it gets too thick overnight just add a little more milk or water before cooking. Thank you so much!
Diane
Can you use this recipe and make pancakes?
Nora
I’ve never tried it, but it might work!
Allison
I have made these twice and they are delicious! However, the second time I made them, they stuck terribly to my non-stick waffle iron (the same you have). The first time they released beautifully. I’m quite sure I used Ripple pea milk in the first batter and soy milk in the second. Could that be the difference? Have you found differences in baking with different varieties of plant-based milk? Like you, I’m looking for a plant milk with protein and we have a nut allergy in the house.
Any tips for a less sticky batter? Add a touch more oil when I notice stickiness?
Nora
I’m so glad you like the waffles! I’m not sure if you kind of milk could have made a difference, it’s possible though. Sad to say, even with my waffle iron I have started spraying it with oil sometimes, because I have found the longer I’ve had it the less “non-stick” it has become. Bummer. So maybe try spraying with oil and see if that helps!
Payal
This was by far the easiest vegan waffle recipe! It didn’t make 8 waffles in my Belgium waffle maker (maybe 6 and a lil leftover?) But i loved incorporating pumpkin which is something I don’t normally eat! I used Ripple pea protein milk. They do get soft (but that could be cuz I’m impatient when making the first time) but i re heat in toaster oven. They did need way more time in the waffle iron (like 6 minutes). I just watched the steam to know roughly when to open. I’ve made these twice now!!
Nora
I’m so glad you are enjoyed the waffles! Yes, they will get soft if you don’t eat them right away. To keep them crispy, you can place them loosely wrapped in foil in the oven at a low temperature (200 degrees F), until you are ready to serve. Thank you!
Valerie
These are immensely satisfying. Flavor, texture, instructions and ease all great. I especially love that you use the whole can of pumpkin! My husband caramelized some pecans to sprinkle on top and they were a lovely addition. Thanks!!
Karen Edwards
Tried these with fresh pumpkin purée and it worked great! Always like to buy pumpkins so I can make the purée – they are so cheap and delicious and good for us (and our pups). Great recipe.
Alison
I made these for my family and everyone loves them! I love not only the taste, but also how simple they are to make. Thanks for another winner!