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Close up on a fork cutting into vegan pumpkin waffles topped with vegan whipped cream on a plate.
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4.93 stars (40 ratings)

Vegan Pumpkin Waffles

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 258kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. 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.
  2. For oil-free, try using applesauce or plant-based yogurt instead of oil.
  3. I used soy milk, but you can use any non-dairy milk you like: hemp, oat, coconut, rice, almond or cashew.
  4. Refined sugar-free option: Use 1/4 cup of pure maple syrup, or substitute coconut sugar. 
  5. If you have pumpkin pie spice mix, you can use 2 1/2 teaspoons in place of the spices.
  6. Feel free to use white whole wheat flour, whole wheat pastry flour or a gluten free flour mix in place of the white flour.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 40g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Sodium: 248mg | Potassium: 331mg | Fiber: 3g | Sugar: 10g | Vitamin A: 8504IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 3mg