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–+ servings
Vegan pumpkin waffles on a plate.
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5 from 21 votes

Vegan Pumpkin Waffles

These easy vegan pumpkin waffles are crispy outside, fluffy inside, and made with real pumpkin and warm spices. Make them in two bowls in just 25 minutes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 4 belgian waffles
Calories: 254kcal
Author: Toni Okamoto

Equipment

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.
    Flax meal and plant-based milk whisked together in a large bowl.
  • Add the brown sugar, pumpkin puree, vanilla, and melted vegan butter, and stir to combine.
    Pumpkin puree, brown sugar, and melted vegan butter stirred into the flax mixture.
  • In a medium bowl, whisk the flour, baking powder, and pumpkin pie spice.
    Flour, baking powder, and pumpkin pie spice whisked together in a medium bowl.
  • Add the dry ingredients to the wet ingredients and mix until just combined. A few small lumps are fine, so don’t overmix.
    Vegan pumpkin waffle batter mixed in a large bowl.
  • 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.

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: 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.

Nutrition

Serving: 1waffle | Calories: 254kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 324mg | Potassium: 165mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3019IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 3mg
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