The secret to delicious vegan pumpkin waffles is in the spices — and we’ve got the best ones! Get technical tips for how best to flavor and texture vegan pumpkin waffles and find out which spices we like best in this recipe.
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 Pumpkin Spice Muffins, Vegan Pumpkin Cookies and Pumpkin Peanut Curry.
This is our vegan and gluten-free recipe for delicious and festive pumpkin waffles. The waffles are made with ingredients like gluten free flour, coconut palm sugar, pumpkin purée and mix of warming spices like ground cinnamon, nutmeg and cloves.
Vegan Pumpkin 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.
Gluten Free and Vegan Pumpkin Waffles Recipe
All you need is simple pantry ingredients to make these homemade pumpkin waffles. They are so easy and quick to make, you can have them for breakfast everyday.
We make simple tweaks to classic waffles recipes. This plant based, dairy free and vegan version of waffles will surely win your heart with the warm flavor and perfect texture.
Fun Cooking Activity For Kids
Plus making waffles is a great family bonding activity. With adult supervision, you can help make them and watch them devouring 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 healthy wholesome brunch.
Breakfast / Brunch Recipes
Try these easy recipes for a wonderful start of the day with yummy breakfast.
- Savory Potato Hash
- Easy Homemade Granola
- 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!
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.
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.
All you need is simple baking ingredients and pumpkin puree. 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. I make it at home using Instant Pot. 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.
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!
Serve the pumpkin waffles 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.
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 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.
Can I make these pumpkin waffles oil free?
Yes you can. Simply substitute the coconut oil. Instead add equivalent amount of apple sauce or more pumpkin puree while making the batter.
What is Pumpkin Pie Spice ?
Now that Starbucks’ Pumpkin Spice Latte is out, it seems that everyone is buzzing about pumpkin spice. 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.
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- 1 cup Pumpkin puree See notes about how to make homemade pumpkin puree in Instant Pot
- 1 almond milk, at room temperature
- 1/4 cup melted coconut oil
- 1 teaspoon pure vanilla extract
- 2 cups loose-packed all purpose flour - I used gluten free version
- 2 teaspoons baking powder
- 2 Tablespoons ground flaxseed meal + 2 Tablespoons water
- 1/4 cup Coconut Sugar
- 1 heaped teaspoon pumpkin spice mix ( or use 1/2 teaspoon cinnamon and 1/8 teaspoon each ground nutmeg, allspice and cloves)
useful Kitchen Tools and Equipment
- 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, with toppings of your choice and enjoy!
- 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 Information:Yield: 8 Serving Size: 1 waffle
Amount Per Serving: Calories: 254Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 174mgCarbohydrates: 37gFiber: 2gSugar: 8gProtein: 5g
Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.