These Pumpkin Waffles are made with a pumpkin puree and lots of pumpkin pie spice. So they are truly full of pumpkin flavor. Also the house smells so festive when you are making them. Wonderful scent of pumpkin, vanilla, and warm spices is so rich and inviting.
These delicious waffles are brimming with sweet taste and warm earthy flavors of pumpkin spice. They are perfect for fall and autumn breakfast, brunch or after school snack. These eggless pumpkin waffles are crispy on the outside and moist and fluffy on the inside.
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If you love all things pumpkin come September, you will love this breakfast waffles recipe. And while we are on the pumpkin topic, let me also introduce you to marvelous Pumpkin Spice Muffins, Vegan Pumpkin Cookies and Pumpkin Hummus.
We also love Thai Pumpkin Peanut Curry, Pumpkin Mac and Cheese and Indian Pumpkin Curry for the savory and scrumptious family friendly meals.
This is our favorite recipe to make vegan and gluten-free festive pumpkin waffles. We are using gluten free flour, coconut palm sugar, pumpkin purée and mix of warming spices like ground cinnamon, nutmeg and cloves to make these breakfast waffles.
Fun Cooking Activity For Kids
Plus making waffles is a great family bonding activity. With proper adult supervision, you can involve kids in making them and then watch them devour these waffles with their favorite toppings.
My kids love elaborate breakfast spreads especially on weekends and during Holidays. And we love cooking together to have a healthy wholesome brunch.
Needless to say, these pumpkin waffles are on our weekly menu for Thanksgiving, Christmas, New Year and and everyday breakfasts. They also are good for crowds and guests. You can make your own or make four at once which is ideal for family style meals.
Breakfast / Brunch Recipes
Try these easy recipes for a wonderful start of the day with yummy breakfast.
- Savory Potato Hash
- Easy Homemade Granola
- Vegan Pumpkin Pancakes
- Almond Flour Cookie Dough Bites
- Chocolate Chia Pudding
- Apple Pie Oatmeal
Easy One Bowl Pumpkin Waffles
These pumpkin waffles are moist and tender, light and fluffy, and packed with spiced pumpkin flavor. You also don't need any fancy equipment to make this recipe.
Everything is done in 1 mixing bowl. So quick and easy recipe with super easy clean up. It is AMAZING!
Ingredients
Exact measurements are listed in the recipe card below. Here's the brief overview.
- Pumpkin Puree - For the golden orange color, moist and tender texture and comforting pumpkin flavor. Btw, stock up on those pumpkin puree cans while in season. They are often in short supply as the winter rolls in.
- Flaxseed meal + water - Helps bind the batter together and acts as an egg replacement in classic waffle recipes. The healthy fats help keep the waffles moist inside.
- Almond milk – Almond milk gives these pumpkin waffles an amazing light and fluffy texture. You can use other plant based milks as well.
- Flour - I am using certified gluten-free all purpose flour. You can use regular flour, whole wheat flour, spelt flour or oats flour. Almond flour also works.
- Pumpkin Spice Mix - I make a big batch of Pumpkin Spice Mix for a variety of uses. Ground cinnamon, cloves, allspice and nutmeg are main ingredients that bring out the best warming flavors. You can substitute a store bought pumpkin pie spice blend.
- Baking powder– makes the waffles fluffy and avoids them from becoming dense.
- Coconut oil– For moist and tender texture. You can also use melted butter.
- Sweetener - I am using coconut sugar for added sweetness. You can use other sweeteners like maple syrup, agave nectar, brown sugar, stevia or raw sugar.
- Vanilla extract– A must have complimenting flavor for all things sweet. It brings classic warm flavor.
Instructions
In a large mixing bowl, combine flaxseed meal and water. Let it sit for 5 minutes while you gather the rest of the ingredients.
To the bowl, add rest of the wet ingredients - milk, vanilla extract and pumpkin puree to the flax-eggs. Mix well.
Add the remaining dry ingredients to the bowl and whisk to combine. Stir until just combined. Do not over-mix.
Now Preheat the waffle Iron and spray some cooking oil on it. Pour the batter on the waffle slots and cook them according to your waffle iron’s instructions. They should become golden orange color on both sides.
Serve hot, and enjoy!
Serving Suggestions
Serve them hot off the waffle iron. There are several options for delectable toppings. We love them with a drizzle of maple syrup.
Some cut fruit, fresh berries, toasted nuts like pecans, walnuts or seeds like pumpkin seed or sunflower seeds as well as chocolate chips are all excellent choices.
You can also use sweet jam or jellies or chutneys like Apple Chutney or Peach Chutney for a delightful sweet and savory breakfast.
Almond or peanut butter, Apple Butter Sauce, Dulce de Leche, Chocolate syrup, or a dollop of coconut cream with cinnamon would also be delicious.
Storage
One great thing about waffles in general is that they freeze well. They reheat well too. So you can make a big batch and use them for last minute rush breakfasts.
Pumpkin Waffles store very well. Let the leftover waffles cool down completely. Then stash them in an airtight bag in the freezer. They reheat perfectly in the toaster oven.
I often prep ahead and make a big batch so we have a handy supply of frozen pumpkin waffles ready for last minute sweet cravings.
Variety of Uses
Even though waffles are considered breakfast/ brunch food, don't limit yourself from enjoying them for other times. These waffles make excellent after school snacks.
They can also be packed in school /office lunches. And if you top them off with a scoop of ice-cream, they will be your favorite for after dinner dessert or midnight snack cravings too.
FAQs
Pumpkin Pie spice is seasoning mix full of cinnamon powder, ginger root powder, nutmeg powder, allspice powder, clove powder, and cardamom powder. You can make it at home by combining all these together or buy a ready made mix at grocery stores like Walmart Or Whole Foods or online on Amazon.
Yes you can. Simply substitute the coconut oil. Instead add equivalent amount of apple sauce or more pumpkin puree while making the batter.
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★ If you make this Vegan Pumpkin Waffles Recipe , do let us know how you like it by ★ star rating it and leaving a comment below.
📖 Recipe
Vegan Pumpkin Waffles ( Gluten-free )
Equipment
- Waffle Maker
Ingredients
- 1 cup [1 cup Pumpkin puree] See notes about how to make homemade pumpkin puree in Instant Pot
- 1 cup almond milk at room temperature
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups All purpose flour I used gluten free version
- 2 teaspoon baking powder
- 2 Tablespoons Ground flaxseed meal +2 Tablespoons water
- ¼ cup Coconut Sugar
- 2 teaspoons Pumpkin spice mix or use ½ teaspoon cinnamon and ⅛ teaspoon each ground nutmeg, allspice and cloves]
Instructions
- In a large mixing bowl, combine flaxseed meal and water. Let it sit for 5 minutes while you gather the rest of the ingredients. This is flax egg.
- To the bowl, add rest of the wet ingredients - almond milk, vanilla extract and pumpkin puree. Mix well.
- Add the remaining dry ingredients to the bowl and whisk to combine. Stir until just combined. Do not over-mix.
- Now Preheat the waffle Iron and spray some cooking oil on it. Pour the batter on the waffle slots and cook them according to your waffle iron’s instructions. They should become golden orange color on both sides.
- Serve hot, with toppings of your choice and enjoy!
Notes
- Do not over mix the batter. Just simple whisk to dissolve all the ingredients is enough. Also let the batter sit for 5 minutes till waffle iron heats up. It helps all the ingredients blend well together.
- One great thing about waffles in general is that they freeze well. They reheat well too. So you can make a big batch and use them for last minute rush preps.
- Pumpkin Waffles store well. Let the leftover waffles cool down completely. Then stash them in an airtight bag in the freezer. They reheat perfectly in the toaster oven.
- I often prep ahead and make a big batch so we have a handy supply of frozen pumpkin waffles ready for last minute sweet cravings.
How to make pumpkin puree in Instant Pot
Put 1 cup of water in main insert. Put the trivet in and put whole pie pumpkin on the trivet. You should remove the stem so the pumpkin fits. Close the lid, valve at SEALING. Press MANUAL or PRESSURE COOK , select 12 minutes and let it cook. Quick pressure release after 5 minutes. After it's cool down, remove the pumpkin carefully. It peels by itself. Cut it in half. Remove the middle seeds and membranes. Use a blender and puree the pumpkin. Homemade pumpkin puree is ready !Nutrition
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Brigitte
This recipe is very flavorful, I wasn’t sure about the flax egg usually flax egg is 1 tbs for 2 1/2 tbs water I just thought it was odd to have little water so I did 4tbs water for the 2 tbs flax . I have in the past made pumpkin waffles , the waffles tend to stick to the iron even though I oiled everything very good it was so difficult getting those out . Pumpkin released lots of moisture making it difficult maybe less pumpkin next time would help taking them out . Thank you
Jasmine
I meant to mark these as 5-stars!
Jasmine
I’ve made these twice in the past month and had to come back and comment how absolutely delicious they are. And they smell amazing, especially when we reheat in the toaster the next day! Thank you for this new family favourite recipe. We topped ours with some coconut cream.
Prajakta Sukhatme
So happy to hear that. Coconut cream topping sounds amazing too. Enjoy !