Vegan Pumpkin Waffles

5 from 21 votes

These vegan pumpkin waffles are crisp outside, moist and fluffy within, and loaded with pumpkin and warm spices for a cozy fall breakfast. Plus, they're dairy-free, Egg-free, vegan and ready in 25 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: to 6 (depending on the cup size)

Calories: 245kcal

Author: Toni Okamoto

Equipment

Ingredients

2 tablespoons of flax meal
¾ cups plant-based milk
1 tablespoon of brown sugar
¼ cup of pumpkin puree
1 teaspoon of vanilla
¼ cup of salted vegan butter melted
1 cup all-purpose flour
2 teaspoons of baking powder
2 teaspoons of pumpkin pie spice

Instructions

In a large bowl mix the flax meal and vegan milk. Whisk and allow it to sit for 5 minutes.
Add the sugar, pumpkin puree, vanilla extract, and melted vegan butter.
In a medium bowl combine the flour, baking powder, and pumpkin spice.
Add the dry ingredients to the bowl with the wet ingredients and mix until just combined. Do not overmix.
Allow it to sit undisturbed while the waffle iron heats up. Lightly oil the waffle iron.
Add ⅓ to ½ cup of batter into the center of the waffle iron and close the lid. Cook until it starts to brown and the edges are crispy.
Carefully remove it from the waffle iron and place it on a cooling rack.
Oil the waffle iron and repeat the process until you have used all of the batter.

Video

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: 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.

Nutrition