Vegan Pumpkin Waffles

Course: Breakfast

Cuisine: American

Keyword: pumpkin

Prep Time: 5

Cook Time: 16

Total Time: 20

Servings: 6-inch round Waffles

Calories: 226kcal

Author: 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!

Print Recipe

Equipment

Waffle Maker
bowl & spoon
Cooking spray (optional)

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