Vegan Pumpkin Waffles

Start your morning with the cozy flavors of these spiced vegan pumpkin waffles! They're easy to make, packed with fall spices, and perfect for a delicious breakfast treat. Plus, you can top them with all your favorite extras like maple syrup, whipped cream, or fresh fruit. Delish!
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Vegan pumpkin waffles arranged on a platter with small pitcher of maple syrup and a small bowl of pumpkin spice.
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Who can resist the cozy flavors of pumpkin spice in a warm, crispy waffle? Vegan pumpkin waffles are the perfect way to start your day with fall vibes. Not only are they packed with seasonal spices like cinnamon and nutmeg, but they’re also super easy to whip up in no time.

Whether you’re making them for a lazy weekend brunch or meal-prepping for the week, these waffles are sure to become a favorite. What makes these waffles even better is that they’re made with simple, plant-based ingredients. Pumpkin puree adds moisture and a boost of nutrients, while a touch of maple syrup gives just the right amount of sweetness. You can even freeze leftovers for busy mornings when you need breakfast fast.

So, grab your waffle iron and let’s get cooking!

Why This Pumpkin Waffles Recipe is So Awesome

Pumpkin spice waffles are a fantastic way to celebrate fall flavors with every bite! They’re not only easy to make, but they’re also packed with nutrients from pumpkin and warm spices. Plus, you can customize them with your favorite toppings for a delicious vegan breakfast that everyone will love!

  • Packed with Fall Flavors. Pumpkin pie spice waffles are filled with the cozy flavors of fall, thanks to pumpkin puree and spices like cinnamon, nutmeg, and ginger. Every bite brings a warm, comforting taste that’s perfect for autumn mornings. (Check out these fantastic fall vegan recipes for more inspiration!)
  • Easy to Make. You don’t need any complicated ingredients to make these waffles. Simple pantry staples and plant-based ingredients come together quickly, so you can enjoy a delicious homemade breakfast without much effort.
  • Naturally Sweet. The combination of pumpkin puree and brown sugar gives these waffles just the right amount of natural sweetness. They’re perfect on their own or paired with maple syrup and plant-based whipped cream for an extra treat.
  • Perfect for Meal Prep. Make a big batch and freeze the extras! Vegan pumpkin waffles freeze beautifully, making them a convenient option for busy mornings. Just pop them in the toaster or oven for a quick, warm breakfast.
  • Customizable Toppings. Spiced pumpkin waffles are a blank canvas for toppings. Whether you prefer classic maple syrup, plant-based butter, nuts, or fresh fruit salad, you can easily make each batch your own.

Key Ingredients and Substitutions

Here are the must-have ingredients that make plant-based pumpkin waffles so tasty! We’ll also love sharing some fun swaps you can try if you’re out of something or just want to mix it up a bit. With these tips, you’ll be able to whip up a batch that’s perfect for your cravings and what you’ve got on hand!

Gathered ingredients for vegan pumpkin waffles with labels.
  • Unbleached White Flour: The flour is the main structure of the waffles and has enough gluten to give the waffles a light, fluffy texture. For a healthier twist, you can substitute part or all of the flour with whole wheat flour, though it will make the waffles a bit denser. For a gluten-free option, try using a 1:1 gluten-free flour blend.
  • Pumpkin Puree: Adds moisture, a beautiful orange color, and a subtle sweetness to the waffles. It also infuses the waffles with a distinct pumpkin flavor. If you don’t have pumpkin puree, mashed sweet potato or butternut squash can be a great substitute. Just make sure it’s smooth and not too watery.
  • Plant-Based Milk: Helps to bind the ingredients together and creates the right consistency for the batter. It also adds a slight creaminess to the waffles. Any plant-based milk will work, such as almond, soy, oat, or cashew milk. For a richer waffle, use full-fat coconut milk, but expect a hint of coconut flavor.
  • Brown Sugar: Adds a deeper, caramel-like sweetness that pairs well with the granulated sugar. It also helps to keep the waffles soft inside while they crisp up on the outside. You can replace brown sugar with coconut sugar for a lower glycemic option, or even maple syrup, though you may need to reduce the liquid elsewhere in the recipe.
  • Spices (Cinnamon, Nutmeg, Ginger, and Clove): These spices are what give the waffles their signature fall flavor. They blend perfectly with the pumpkin to create a warm, aromatic bite in every waffle. Feel free to adjust the spices to your taste. If you’re missing one, pumpkin pie spice can work as an all-in-one substitute.

See the recipe card for full information on ingredients and quantities.

How To Make Healthy Pumpkin Waffles

Making dairy-free pumpkin waffles is simple and fun! Just mix together your dry ingredients, combine them with a tasty pumpkin and spice mixture, and cook them in a preheated waffle iron. In no time, you’ll have warm, fluffy waffles that are perfect for breakfast or brunch!

Step 1: Prep the Dry Ingredients – Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves into a large bowl. Whisk until everything is well mixed. This step ensures an even distribution of the spices and rising agents.

Step 2: Mix the Wet Ingredients – In a separate bowl, combine the plant-based milk and pumpkin puree. Stir in the canola oil, cane sugar, and brown sugar, making sure everything is fully combined and smooth.

Then, Step 3: Combine Wet and Dry – Pour the wet ingredients into the bowl with the dry ingredients. Gently stir just until everything is mixed—don’t overdo it to keep the waffles light and fluffy.

Finally, Step 4: Cook the Waffles – Preheat and lightly oil your waffle iron. Pour the recommended amount of batter onto the iron, and cook according to your iron’s instructions until the waffles are golden brown. Serve with dairy-free butter, maple syrup, or your favorite toppings!

A hand pouring maple syrup from a small pitcher over a plate of vegan pumpkin waffles.

Serving Tips and Suggestions

Discover how to make your spiced pumpkin waffles even more delicious with these helpful tips and serving suggestions. Perfect for a cozy breakfast or brunch, these waffles are versatile and easy to customize! From adding toppings like maple syrup and whipped cream to pairing them with fresh fruit, these ideas will take your waffles to the next level:

  • Top with Maple Syrup – Drizzle your vegan pumpkin spice waffles with pure maple syrup for a classic, sweet touch. The syrup complements the warm spices and enhances the natural sweetness of the pumpkin.
  • Add Plant-Based Whipped Cream – For a decadent treat, add a dollop of plant-based whipped cream on top. It’s a light, fluffy contrast to the crisp waffles and makes them feel extra special.
  • Sprinkle with Chopped Nuts – Toss some sweet candied walnuts or candied pecans over your waffles for added crunch. The nuts bring texture and a nutty flavor that pairs perfectly with the pumpkin and spices.
  • Serve with Fresh Fruit – Balance out the sweet waffles with a side of fresh fruit like sliced bananas or berries. The fruit adds a refreshing element and extra nutrients to your breakfast.
  • Add a Scoop of Dairy-Free Ice Cream – Turn your waffles into a dessert by adding a scoop of dairy-free vanilla ice cream. The cold, creamy vegan ice cream melting over warm waffles is a delicious combination.
  • Dust with Powdered Sugar – For a simple and elegant touch, sprinkle powdered sugar over the top of your waffles. It adds a light sweetness and makes your plate look extra inviting. Consider autumn-themed vegan sprinkles for even more pizazz!

Don’t forget to serve it with a cozy drink like this vegan pumpkin spice latte or some vegan hot chocolate.

Vegan pumpkin waffles served with pumpkin pancakes, maple syrup, candied pecans, and whipped cream.

FAQs

Can you make these easy vegan pumpkin waffles gluten-free?

We haven’t tested them using gluten-free flour, but if you try this method, let us know how it works! The best type of gluten-free flour to use in recipes like this seem to be a 1-to-1 type like King Arthur’s Measure for Measure Flour, Bob’s Red Mill 1-to-1 Baking Flour, or gfJules Gluten Free All-Purpose Flour.

How long do vegan pumpkin waffles keep?

If kept in a sealed container in the fridge, the waffles should last for up to 3 days.

Can you freeze this vegan pumpkin waffles recipe?

Yes, you can! After the waffles come to room temperature, place them in a freezer-safe bag or container, seal well, and freeze for up to 1 month. To thaw, place the plant-based waffles in the toaster and cook until desired temperature.

What if I don’t like pumpkin?

If you don’t have pumpkin puree on hand (or just don’t like pumpkin generally), here are a few great substitutes for your dairy-free pumpkin waffles: sweet potato puree, butternut squash puree or mashed banana. These substitutions will still provide moisture and creaminess, keeping your waffles soft and delicious!

A platter of vegan pumpkin spice waffles with a side of vegan whipped cream, maple syrup, and extra pumpkin pie spice.

If you make this vegan pumpkin waffle recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!

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Vegan Pumpkin Waffles

5 from 2 votes
These spiced pumpkin waffles are the perfect treat for autumn or any other time of year. These waffles bursting with warm flavors and a cozy aroma have a rich, golden-brown color with crisp edges and a fluffy interior. The addition of pure pumpkin purée infuses each bite with a subtle sweetness, while a blend of cinnamon, ginger, nutmeg, and clove adds a comforting spiced warmth. The waffles have a delicate balance of sweetness and spice, making them a delightful breakfast or dessert option. Drizzled with maple syrup or topped with whipped cream, they embody the essence of fall in every bite.
Vegan pumpkin waffles arranged on a platter with small pitcher of maple syrup and a small bowl of pumpkin spice.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

Dry Ingredients

  • 2 cups unbleached white flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Wet Ingredients

  • 1.5 cups plant-based milk
  • 1 (15-ounce) can pumpkin puree
  • cup canola oil
  • ¼ cane sugar
  • ¼ cup brown sugar

Instructions

  • Preheat your waffle iron.
  • Sift flour, baking powder, baking soda, salt, cinnamon, salt, ginger, nutmeg, and cloves into a large mixing bowl. Whisk to completely combine ingredients.
  • In a medium bowl, add plant-based milk before folding in the pumpkin puree. Then, combine the canola oil, cane sugar, and brown sugar and stir all ingredients together until fully incorporated.
  • Pour the liquid mixture into the flour mixture and mix just until combined.
  • Oil your waffle iron with a small amount of melted plant-based butter, a spray-on oil, or oil on a brush.
  • Measure the recommended amount of batter, and follow the instructions for your specific iron on how to cook your waffles to a delicious, slightly crisp golden brown.
  • Serve with melted plant-based butter, maple syrup, plant-based whipped cream, or whatever else sounds delicious!

Notes

  • Storage Tips: If kept in a sealed container in the fridge, the waffles should last for up to 3 days. 
  • Freezing Instructions: After the waffles come to room temperature, place them in a freezer-safe bag or container, seal well, and freeze for up to 1 month. To thaw, place the plant-based waffles in the toaster and cook until desired temperature.
  • Batter Consistency: The batter should be relatively thick, somewhere between cake and brownie batter. If it’s too runny add more flour or if it’s too thick, add more milk. 
  • Extra Protein Option: Simply add a scoop of plant-based protein powder.

Nutrition

Calories: 528kcal | Carbohydrates: 75g | Protein: 10g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 695mg | Potassium: 441mg | Fiber: 6g | Sugar: 19g | Vitamin A: 16900IU | Vitamin C: 11mg | Calcium: 311mg | Iron: 5mg
Course — Breakfast, Breakfast or Snack
Cuisine — American
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5 from 2 votes (1 rating without comment)

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Recipe Rating




1 comment
  1. 5 stars
    I love these pumpkin waffles! Extra nutrients, as well as tasting absolutely delicious. A new fall favorite!

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