Vegan Pumpkin Waffles

Why You’ll Love Vegan Pumpkin Waffles

At the first hint of fall, I’m already pulling out my canned pumpkin recipes (45 easy vegan canned pumpkin recipes) to bake cozy vegan pumpkin chocolate chip muffins, vegan pumpkin scones, and these vegan pumpkin waffles.

Made with real pumpkin puree, brown sugar, and warm pumpkin pie spice, these vegan waffles are moist and tender inside with perfectly crispy edges—no eggs or dairy needed (and no one can tell!). They’re ultra-comforting, easy to make in two bowls with just 10 minutes of prep, and – once you add your favorite toppings – the ultimate fall indulgence. They’re perfect for crisp mornings, holiday brunches, or cozy ‘brinner’.

Craving more pumpkin breakfast ideas? Try my easy pumpkin oatmeal or a homemade vegan pumpkin spice latte (or easy pumpkin smoothie for a caffeine-free twist!).

The Ingredients

Refer to the recipe card for the full list of ingredients, quantities, and substitutes.

Chef’s tip: Blending flours gives fluffiness with added nutrition. 100% oat or whole wheat works, too, but makes denser waffles.

How to Make Pumpkin Waffles

Typically, machines will indicate by a light or sound. Alternatively, when there is no longer ANY steam coming from the machine, the waffles are usually done.

For extra crispiness, broil or toast the waffles, too.

FAQs

Pro Recipe Tips

• Don’t use too much flour: To measure, fluff it in its bag, spoon it into the cup, and level with a knife. Avoid scooping the flour directly to avoid dense, dry pumpkin spice waffles.
• Don’t over-mix: To avoid overworking the gluten, which could lead to dense, rubbery pumpkin waffles.  
• 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: To prevent overflow. Cover about ¾ of the surface area – it will spread when closed.
• 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.

Topping Ideas for Vegan Pumpkin Waffles

There’s nothing better than loading warm pumpkin spice waffles with your fave toppings, like:

• Vegan butter and maple syrup/vegan date caramel sauce
• Vegan whipped cream or plant-based yogurt
• Fresh berries, banana slices, pomegranate
• Apple butter/compote, sautéed apples, or fresh apple slices (or pear!)
• Nut butter (almond butter, hazelnut butter, etc.) or vegan Nutella
• Caramel or vegan vanilla ice cream/banana ice cream
• ‘Sprinkles’ (candied/toasted pecans or walnuts, coconut, vegan chocolate chips, cranberries)

Storage Instructions

Fridge: Store cooled pumpkin waffles in an airtight container, between layers of parchment paper, for 3-4 days.

Freeze: Flash-freeze waffles (not touching) until solid. Then, transfer to a Ziplock /Stasher for up to 4 months.

Reheat: You can reheat waffles from frozen in a microwave, toaster, oven (wrapped in foil for 12-15 minutes at 350°F/180 °C), or Air Fryer (4-6 minutes at 400°F/200 °C). Reduce the reheating time from chilled.