Easy Vegan Pumpkin Waffles

I never thought I’d be the type of person to make waffles from scratch on a weekday morning. Growing up, we were strictly a frozen waffle family—pop them in the toaster and you’re done. But then I discovered how easy it is to make these vegan pumpkin waffles, and now my kids ask for them every weekend.

The best part? You don’t need any fancy ingredients or special equipment. Just mix everything in one bowl, pour it into your waffle iron, and you’ve got breakfast that tastes like fall in every bite. Even my meat-and-dairy-loving husband admits these are better than anything that comes from a box.

What Kind of Pumpkin Puree Should I Use?

For these waffles, you’ll want to use plain pumpkin puree, not pumpkin pie filling which already has spices and sugar added. You can find canned pumpkin puree in the baking aisle of most grocery stores year-round, and brands like Libby’s work perfectly fine. If you’re feeling ambitious, you can make your own by roasting a sugar pumpkin and pureeing the flesh, but honestly, the canned stuff is convenient and consistent. Just make sure to give it a good stir before measuring since it can separate in the can, and if it seems watery, you can drain it through a fine mesh strainer for a few minutes to get a thicker consistency.

Options for Substitutions

These pumpkin waffles are pretty forgiving when it comes to swaps, so here’s what you can try:

• Gluten-free flour: Regular all-purpose flour works perfectly if you don’t need these to be gluten-free. Use the same amount and you’re good to go.
• Pumpkin puree: Sweet potato puree or butternut squash puree make great substitutes. You can also try mashed banana, though it will change the flavor profile to more banana-forward.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1/4 tsp cinnamon, a pinch of nutmeg, a pinch of ginger, and a tiny pinch of cloves to make your own blend.
• Water: You can replace the water with non-dairy milk like almond, oat, or soy milk for richer waffles. Regular dairy milk works too if you’re not keeping it vegan.
• Vanilla extract: Regular vanilla extract works just fine instead of the Madagascar bourbon variety. You could also try almond extract, but use half the amount since it’s stronger.
• Maple syrup: For serving, honey, agave nectar, or even a simple powdered sugar dusting are tasty alternatives.

Watch Out for These Mistakes While Cooking

The biggest mistake when making vegan pumpkin waffles is overmixing the batter, which can make your waffles tough and dense instead of light and fluffy – just stir until the ingredients are barely combined, even if there are a few lumps.

Another common error is not preheating your waffle iron properly, so make sure it’s hot enough that a drop of water sizzles and evaporates immediately before adding your batter.

Since this batter is on the thicker side due to the pumpkin puree, you might need to add an extra tablespoon of water if it seems too thick to pour easily, and don’t press down on the waffle iron lid as the waffles cook.

Finally, resist the urge to open the waffle iron too early – wait until the steam stops coming out and the waffles release easily, which usually takes about 4-5 minutes depending on your iron.

What to Serve With Pumpkin Waffles?

These pumpkin waffles are perfect for a cozy fall breakfast and taste amazing with classic maple syrup drizzled on top. I love adding a dollop of coconut whipped cream or vegan butter to make them extra indulgent, plus some chopped pecans or walnuts for a nice crunch. Fresh berries like blueberries or sliced strawberries add a nice pop of color and balance out the warm spices beautifully. For an extra special treat, try serving them with a sprinkle of powdered sugar and a side of crispy vegan bacon or breakfast sausage.

Storage Instructions

Refrigerate: These pumpkin waffles keep really well in the fridge for up to 4 days. Just stack them with parchment paper between each waffle and store in an airtight container. They make great grab-and-go breakfasts throughout the week!

Freeze: I love freezing these waffles for busy mornings! Let them cool completely, then place them in a single layer on a baking sheet to freeze for about an hour. Once frozen solid, transfer to a freezer bag and they’ll keep for up to 3 months.

Toast: To enjoy your stored waffles, just pop them straight into the toaster from the fridge or freezer. A couple minutes on medium heat will warm them through and crisp up the outside perfectly. No need to thaw frozen ones first – the toaster does all the work!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 110-140
• Protein: 2-3 g
• Fat: 0-1 g
• Carbohydrates: 25-30 g

Ingredients

• 1/3 cup gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice mix
• 1/4 tsp vanilla extract (pure madagascar bourbon)
• 1/4 cup unsweetened pumpkin puree
• 1/3 cup water
• Maple syrup, for serving

Step 1: Heat the Waffle Iron

Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it to prevent sticking.

This ensures it’s nice and hot by the time your batter is ready.

Step 2: Mix the Waffle Batter

• 1/3 cup gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice mix
• 1/4 tsp vanilla extract (pure Madagascar Bourbon)
• 1/4 cup unsweetened pumpkin puree
• 1/3 cup water

In a mixing bowl, combine the gluten-free all-purpose flour, baking powder, ground cinnamon, pumpkin pie spice mix, vanilla extract, unsweetened pumpkin puree, and water.

Use a fork to mix until just combined and smooth.

I like to mix gently to avoid overworking the batter, which helps keep the waffles tender.

Step 3: Cook the Waffles

• batter from Step 2

Once your waffle iron is hot, pour the batter onto the center of the iron and spread it evenly over the grills to cover the surface.

Close the lid and cook according to your waffle iron’s settings, usually for 3-5 minutes, until the waffles are cooked through and golden.

Carefully remove the waffles from the iron.

Step 4: Serve the Waffles

• maple syrup, for serving

Serve the freshly cooked waffles immediately, topped with your favorite syrup.

I love using a generous drizzle of maple syrup for a classic finish.

Enjoy your warm, spiced pumpkin waffles!

Easy Vegan Pumpkin Waffles

Delicious Easy Vegan Pumpkin Waffles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 17 minutes mins

Total Time 25 minutes mins

Servings 4

Calories 125 kcal

Ingredients

  

• 1/3 cup gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice mix
• 1/4 tsp vanilla extract (pure Madagascar Bourbon)
• 1/4 cup unsweetened pumpkin puree
• 1/3 cup water
• maple syrup, for serving

Instructions

 

• Preheat your waffle iron according to the manufacturer's instructions and lightly grease it to prevent sticking. This ensures it's nice and hot by the time your batter is ready.
• In a mixing bowl, combine the gluten-free all-purpose flour, baking powder, ground cinnamon, pumpkin pie spice mix, vanilla extract, unsweetened pumpkin puree, and water. Use a fork to mix until just combined and smooth. I like to mix gently to avoid overworking the batter, which helps keep the waffles tender.
• Once your waffle iron is hot, pour the batter onto the center of the iron and spread it evenly over the grills to cover the surface. Close the lid and cook according to your waffle iron's settings, usually for 3-5 minutes, until the waffles are cooked through and golden. Carefully remove the waffles from the iron.
• Serve the freshly cooked waffles immediately, topped with your favorite syrup. I love using a generous drizzle of maple syrup for a classic finish. Enjoy your warm, spiced pumpkin waffles!