|

Easy Vegan Pumpkin Waffles (kid approved!)

These vegan pumpkin waffles are full of pumpkin spice goodness, super fluffy, and super easy to make!

They’re so kid-friendly that you’ll be getting asked to make them all year round, not just in the Fall. But, they do make for the perfect Fall weekend breakfast. (You can double or triple the recipe and freeze the leftovers to enjoy all week long, even on busy mornings)! 

*Disclosure: some links may contain affiliate links. For more information on what this means, visit my disclosure page.

2 fluffy vegan pumpkin waffles on a white plate with non-dairy whipped cream, syrup, and chopped pecans on top, with more waffles, pecans, and syrup pourer in the background.

This time of year everything is pumpkin, or apple, and it’s the favorite time of year for a couple of people in my home. So I have loads of apple and pumpkin recipes on this site for you to enjoy. 

So, if you like lattes, be sure to make this iced pumpkin latte to enjoy with these waffles!

Or, if you’re batch prepping breakfasts this Fall, make a few batches of these delicious apple muffins.

Ingredients You’ll Need for These Easy Vegan Pumpkin Waffles

This pumpkin waffle recipe is dairy free, egg free, oil free, and is a healthier option than other Fall breakfasts. And they’re made with few ingredients that help make them the best moist and tender sweet breakfast on a cozy day!

Vegan pumpkin waffles ingredients laid out on a white marble countertop.

Flour: Only all purpose flour has been tested with this recipe.

Sugar: Brown sugar is what we prefer to use in this pumpkin waffle recipe, but granulated or cane sugar also works well.

Baking Powder: If you’re not used to baking vegan then the amount of baking powder in this recipe may seem like a lot. But this is what causes the waffles to rise and become super light and fluffy!

Pumpkin Pie Spice: Pumpkin spice is what makes these waffles smell and taste delicious! If you don’t have pumpkin pie spice then you can make your own by using this pumpkin pie spice recipe

Or just use some cinnamon, ginger, nutmeg, cloves, and allspice to your own preference to get the Fall flavors you’re after.

Non-dairy Milk: We generally use soy milk or oat milk for this pumpkin spice waffle recipe, however other non-dairy milks will work just as well.

Pumpkin Puree: Pumpkin puree is the essence of this recipe, it wouldn’t be pumpkin waffles without some pumpkin in it. However, if you don’t have pumpkin, you can use other vegetable purees, such as sweet potato or butternut squash.

Vanilla: Vanilla is completely optional, but it does help enhance the flavor. I also naturally just add vanilla to most sweet things out of habit.

How to Make Dairy Free, Egg Free Pumpkin Waffles

Make these light and fluffy waffles in just 6 simple steps that are so easy. So quick you can start enjoying them in as little as 21 minutes from starting!

*Note that these instructions can be printed below

Photo collage for the process of making Vegan pumpkin waffles. Dry ingredients in a bowl in the first image, second image is after adding wet ingredients. Third image is everything stirred. Fourth image is the batter in a waffle maker.

Step one: Add the flour, sugar, baking powder, and pumpkin pie spice to the bowl and mix well, make a well in the middle.

Step two: Add the milk, pumpkin puree, and vanilla to the middle of the well in the dry ingredients and mix well, without over mixing.

Step three: Preheat your waffle maker. Spray with a cooking spray once it’s preheated. Since this recipe doesn’t use oil, they may stick to your waffle maker if you don’t grease it first.

Step four: Add about ⅔ cup of the batter to your waffle maker and cook for 3-4 minutes, or until done.

Step five: Repeat with the rest of the batter.

Step six: Enjoy with syrup, butter, or your favorite waffle toppings.

Final process image of a finished Vegan pumpkin waffle in a waffle iron.

Pumpkin Waffles Serving Suggestions

These vegan pumpkin waffles are best served warm!

Add toppings to make it fun for kids, such as: 

How to Store Vegan Spiced Pumpkin Waffles

Fridge: Store in an airtight container in the fridge for up to 2-3 days, but the preferred method is to freeze.

Freezer: Freeze on a baking sheet in the freezer until frozen, then place in a freezer safe bag or container for up to a month. These are best reheated in the microwave in 30 second increments until warm. 

If you have a waffle maker that makes waffles small enough to fit in your toaster, that would be another great way to reheat these.

Looking for more delicious pumpkin breakfasts, try out this Pumpkin Spice Porridge!

FAQ’s for Vegan Pumpkin Waffles

Should these waffles be crispy or soft?

These waffles will be soft on the inside and have a slight crisp on the outside, the amount of crisp on the outside will depend on how long you cook them in your waffle maker.

What is the best way to save these?

The best way to save these waffles is to freeze them on a cookie sheet after they have completely cooled, and then keep them in a freezer safe bag or container until needed. Then reheat in the microwave in 30 second increments until warm.

Why so much baking powder?

The baking powder is what makes the waffles rise, and in this recipe it is the only rising agent so more is needed.

Close up of a piece of pumpkin waffles on a fork on the plate with the rest of the waffle.

More Pumpkin Puree Recipes!

Overhead image of a Vegan pumpkin waffle served and ready to eat.

Vegan Pumpkin Waffles

Shawna Clapper
Soft and fluffy! These pumpkin waffles will help make any Fall morning feel more special! They’re easy and quick to make and also freeze well so you can quickly reheat them in the microwave on a busy weekday morning!
5 from 1 vote
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4 6-inch round Waffles
Calories 226 kcal

Equipment

Ingredients
  

  • 1 ½ cups All Purpose Flour
  • ¼ cup Brown Sugar
  • 1 ½ tablespoons Baking Powder
  • 1 ½ teaspoons Pumpkin Pie Spice
  • 1 cup Soy Milk
  • 1 cup Pumpkin Puree
  • 1 teaspoon Vanilla Extract

Toppings

  • Syrup
  • Plant-Based Butter
  • Pecans
  • Non-dairy Whipped Cream

Instructions
 

  • Add the flour, sugar, baking powder, and pumpkin pie spice to the bowl and mix well, make a well in the middle.
  • Add the milk, pumpkin puree, and vanilla to the middle of the well in the dry ingredients and mix well, without over mixing.
  • Spray your waffle maker with the cooking spray, if using.
  • Add about ⅔ cup of the batter to your waffle maker and cook for 3-4 minutes, or until done.
  • Repeat with the rest of the batter.
  • Enjoy with syrup, butter, or your favorite waffle toppings.

Notes

The batter should be slightly thick, it does not make a thin batter. If the batter seems thin, allow to set for 5-10 minutes before adding to the waffle maker.
These freeze and reheat well!

Nutrition

Calories: 226kcalCarbohydrates: 45gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 511mgPotassium: 267mgFiber: 3gSugar: 4gVitamin A: 9766IUVitamin C: 7mgCalcium: 375mgIron: 4mg
Keyword pumpkin
Tried this recipe?Let us know how it was!
Pin Recipe Share on Facebook

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.