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These vegan pumpkin waffles are crispy outside, fluffy inside, and made with real pumpkin and warm spices. They’re made in two bowls and ready in 25 minutes. If you love my classic vegan waffles, these are the ones to make all fall.
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Quick Glance
- Recipe Name: Vegan Pumpkin Waffles
- Why You’ll Love It: Crispy, fluffy pumpkin waffles with no eggs or dairy.
- Time and Difficulty: 10 minutes of prep and about 15 minutes of cooking, easy.
- Main Ingredients: Pumpkin puree, flax meal, plant-based milk, brown sugar, vegan butter, all-purpose flour, and pumpkin pie spice.
- Method: Two bowls and a waffle iron.
- Texture and Flavor: Crispy edges, a soft and moist center, and warm pumpkin pie spice.
- Quick Tip: Spoon and level the flour instead of scooping it, so the waffles stay light and fluffy.
What Makes These Vegan Pumpkin Waffles So Good
At the first hint of fall, I’m already pulling out my easy vegan canned pumpkin recipes to bake vegan pumpkin chocolate chip muffins, vegan pumpkin scones, and these vegan pumpkin waffles.
- No eggs or dairy: Flax meal and plant-based milk replace the eggs, and no one can tell.
- Real pumpkin: Pumpkin puree gives you real fall flavor, plus vitamin A and fiber.
- Crispy and fluffy: They’re moist and tender inside with crispy edges.
- Two bowls, 10 minutes of prep: Easy enough for weekend mornings, holiday brunches, or “brinner.”
- Freezer friendly: Make a batch and reheat them in the toaster all week.
Craving more pumpkin breakfast ideas? Try my easy pumpkin oatmeal or a homemade vegan pumpkin spice latte (or an easy pumpkin smoothie for a caffeine-free twist!). Short on time in the morning? Make a jar of vegan pumpkin pie overnight oats the night before.
Vegan Pumpkin Waffles Ingredients
You’ll find the full amounts in the recipe card below.
- Flax meal: Whisked with plant-based milk, it thickens into a flax egg that replaces the eggs.
- Plant-based milk: Any unsweetened plant-based milk works.
- Brown sugar: Adds a little sweetness and a hint of caramel flavor.
- Pumpkin puree: Use plain canned pumpkin or homemade puree (see the FAQs).
- Vanilla extract: Rounds out the warm spices.
- Vegan butter: Melted salted vegan butter adds richness and flavor.
- All-purpose flour: For light, fluffy waffles. Oat or whole wheat flour also work, but they make denser waffles.
- Baking powder: Helps the waffles rise.
- Pumpkin pie spice: Use store-bought or my homemade pumpkin pie spice.
Recipe Variations
- Mix-ins: Fold a handful of vegan chocolate chips or chopped pecans into the batter.
- More protein: For a protein-packed waffle, try my healthy protein chocolate waffles.
- Pancakes instead: No waffle iron? Make my easy vegan pumpkin pancakes.
How to Make Vegan Pumpkin Waffles
Step 1: Make the flax egg: In a large bowl, whisk the flax meal and plant-based milk, and let it thicken for 5 minutes.
Step 2: Add the wet ingredients: Stir in the brown sugar, pumpkin puree, vanilla, and melted vegan butter.
Step 3: Mix the batter: In a medium bowl, whisk the flour, baking powder, and pumpkin pie spice. Add the dry ingredients to the wet ingredients and mix until just combined. A few small lumps are fine.
Step 4: Cook the waffles: Meanwhile, preheat and lightly oil the waffle iron. Add ⅓ to ½ cup of batter to the center, close the lid, and cook for 3 to 6 minutes, until browned with crispy edges. Move each waffle to a cooling rack (don’t stack them), or keep them warm in a 200 degrees F (93 degrees C) oven while you cook the rest.
PRO TIP: For extra crispy waffles, pop them in the toaster or under the broiler for a minute before serving.
Common Problems To Avoid
- Soggy waffles: Don’t stack hot waffles. Set them on a cooling rack or keep them warm in the oven so the steam can escape.
- Sticking: Lightly oil the waffle iron before each waffle.
Toni’s Recipe Tips
- Don’t use too much flour: Fluff the flour in its bag, spoon it into the cup, and level it with a knife. Scooping straight from the bag packs in too much flour and makes dense, dry waffles.
- Don’t over-mix: Overworking the batter can make the waffles dense and rubbery.
- Use plain pumpkin: Avoid canned pumpkin pie filling, which is already sweetened and spiced.
- Preheat the waffle iron: For evenly cooked waffles with crispy edges.
- Don’t overfill the waffle maker: Cover about ¾ of the surface, since the batter spreads when you close the lid.
- Watch the steam: Sometimes the indicator light is wrong. Cook each waffle until the steam stops for a fluffy middle and crisp edges. Pumpkin waffles are extra moist, so they may take a little longer than other waffles.
Topping Ideas for Vegan Pumpkin Waffles
There’s nothing better than loading warm pumpkin spice waffles with your favorite toppings, like:
- Vegan butter and maple syrup or vegan date caramel sauce
- Vegan whipped cream or plant-based yogurt
- Fresh berries, banana slices, or pomegranate seeds
- Instant Pot apple butter, sautéed apples, or fresh apple or pear slices
- Nut butter, like almond or hazelnut butter, or vegan Nutella
- Vegan vanilla ice cream or banana ice cream
- A sprinkle of maple pumpkin granola, toasted pecans or walnuts, coconut, vegan chocolate chips, or dried cranberries
FAQs
This recipe uses a flax egg instead. Whisk the flax meal with plant-based milk and let it sit for 5 minutes. It thickens and holds the batter together, just like an egg.
Sure! Swap the all-purpose flour for a gluten-free all-purpose flour blend, like King Arthur or Bob’s Red Mill. The waffles will be a little denser, but it works.
Yes, but homemade puree can be more watery. If needed, strain it through a cheesecloth-lined sieve until it’s as thick as canned pumpkin (30 to 60 minutes usually works).
You may be able to replace it with runny natural nut butter or applesauce, though the waffles may be softer.
Storage Instructions
- Fridge: Store cooled waffles in an airtight container, with parchment paper between the layers, for 3 to 4 days.
- Freezer: Flash-freeze the waffles on a tray (not touching) until solid, then move them to a Ziplock or Stasher bag for up to 4 months.
- Reheat: Reheat from frozen in the toaster, microwave, oven (wrapped in foil for 12 to 15 minutes at 350 degrees F (180 degrees C)), or air fryer (4 to 6 minutes at 400 degrees F (200 degrees C)). Chilled waffles need a little less time.
More Vegan Pumpkin Recipes
Vegan Desserts
Pumpkin Coffee Cake [+ Optional Streusel]
Vegan Desserts
Pumpkin Bread Pudding
Vegan Breakfasts
Vegan Pumpkin Pie Overnight Oats
Vegan Desserts
Vegan Pumpkin Cupcakes
If you tried this vegan pumpkin waffles recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegan Pumpkin Waffles
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Video
Ingredients
- 2 Tablespoons flax meal (14 g)
- ¾ cups plant-based milk (180 ml)
- 1 Tablespoon brown sugar (12 g)
- ¼ cup pumpkin puree (5 ml)
- 1 teaspoon vanilla extract
- ¼ cup salted vegan butter melted (56 g)
- 1 cup all-purpose flour (125 g)
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
Instructions
- In a large bowl, whisk the flax meal and plant-based milk. Let it sit for 5 minutes to thicken.
- Add the brown sugar, pumpkin puree, vanilla, and melted vegan butter, and stir to combine.
- In a medium bowl, whisk the flour, baking powder, and pumpkin pie spice.
- Add the dry ingredients to the wet ingredients and mix until just combined. A few small lumps are fine, so don’t overmix.
- Let the batter rest while the waffle iron preheats. Lightly oil the waffle iron.
- Add ⅓ to ½ cup of batter to the center of the waffle iron and close the lid. Cook for 3 to 6 minutes, until browned with crispy edges and the steam stops.
- Carefully move the waffle to a cooling rack (don’t stack them), or keep it warm in a 200 degrees F (93 degrees C) oven.
- Lightly oil the waffle iron again and repeat with the remaining batter.
Notes
- Use plain pumpkin: Avoid canned pumpkin pie filling, which is pre-spiced and sweetened.
- Preheat the waffle iron: To ensure evenly cooked waffles with crispy edges.
- Don’t overfill the waffle maker: Cover about ¾ of the surface, since the batter spreads when you close the lid.
- Monitor the steam: Sometimes the indicator is wrong. I recommend cooking each waffle until the steam stops for a fluffy middle and crisp edges. Pumpkin waffles are extra moist, so may take a little longer than other waffles.
- Make ahead: Freeze cooled waffles for up to 4 months, then reheat them in the toaster.
I wanted this pumpkin recipe emailed to me but the link did not work.
Hi Jean! So sorry about the link not working! Let me know if you still need assistance with getting it to your email 🙂 andrea@plantbasedonabudaget.com
Is there a substitute for the vegan creamer? Can I use just regular almond milk?
We at PBOAB haven’t tried out a sub for it so can’t guarantee the results but let us know how it turns out if you try out the almond milk sub 🙂
Really delicious pancakes!! Perfect for the fall.
Agreed! There’s nothing like waking up to pumpkin waffles in the fall!
LOVE the pumpkin in these waffles!! So festive & perfect for fall
The pumpkin just brings out all the fall flavors!