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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)!
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!
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
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.
Pumpkin Waffles Serving Suggestions
These vegan pumpkin waffles are best served warm!
Add toppings to make it fun for kids, such as:
- Candied Pecans
- Non-dairy (coconut) whipped cream
- Maple Syrup
- Vegan Caramel Sauce
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.
FAQ’s for Vegan Pumpkin Waffles
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.
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.
The baking powder is what makes the waffles rise, and in this recipe it is the only rising agent so more is needed.
More Pumpkin Puree Recipes!
- Dairy Free Iced Pumpkin Latte
- Vegan Pumpkin Spice Donuts
- Gluten-free & Vegan Pumpkin Cookies
- Vegan Pumpkin Pancakes
- Vegan Pumpkin Bread
Vegan Pumpkin Waffles
- bowl & spoon
- Cooking spray (optional)
- 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
- Plant-Based Butter
- Non-dairy Whipped Cream
- 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.
These freeze and reheat well!