Vegan Pumpkin Waffles are full of pumpkin spice goodness and are the perfect Fall weekend breakfast! Crispy on the outside and fluffy on the inside. 1 Bowl.
Easy Vegan Pumpkin Waffles
These waffles are made with a whole can of pumpkin and plenty of pumpkin pie spices. They’re made in just 1 bowl and can be whipped up FAST on a Fall weekend morning!
You can make several substitutions depending on your needs, be it oil free, gluten free, whole grain and more. Let’s make some pumpkin waffles!
How to make vegan pumpkin waffles, step by step:
First, preheat your waffle iron. I love my Presto Flip Waffle Iron, it really is non-stick. If your waffles stick frequently, it’s time for a new waffle iron. The problem is in the waffle iron, not the batter!
In a large bowl, whisk together the pumpkin, oil, soy milk and sugar until smooth.
Add the flour on top of the wet ingredients, then sprinkle on top of the flour the baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Mix the dry into the wet with a large spoon until just combined. Do not over mix.
Cook the waffles according to your waffle iron’s instructions. They will be crisp on the outside and golden brown when done.
Special Tips & Instructions
These pumpkin waffles are quite flexible! Here are some substitutions you could make:
- Oil free: Use applesauce instead of oil. They won’t be quite as crisp but it works.
- Milk options: I used soy milk, but you can use any non-dairy milk you prefer.
- Gluten free: Substitute a quality gluten free flour mix. Almond flour or coconut flour will not work here.
- Less sweet: Cut the sugar in half, substitute maple syrup or coconut sugar.
- Whole grain: Whole wheat pastry flour, white flour or even spelt flour will work, but of course they will taste more “whole-wheat” like.
Vegan Pumpkin Waffles
These Vegan Pumpkin Waffles are full of pumpkin spice goodness and are the perfect Fall weekend breakfast! Crispy on the outside and fluffy on the inside. 1 Bowl.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 8 servings
Preheat your waffle iron.
In a large bowl, whisk together the canned pumpkin, oil, soy milk and sugar until smooth.
Add the flour to the bowl with the wet ingredients, then sprinkle on top of the flour the baking powder, baking soda, salt and spices. Mix with a large spoon until just combined. The batter should be fairly thick, not too runny. If it's runny, add a little more flour. If it gets too thick, add a little water.
Spray waffle iron well with oil (unless your waffle iron is non-stick). Pour the recommended amount of batter onto hot waffle iron, and cook until the waffle is golden brown on both sides.
Serve immediately, or keep in a warm oven (200 degrees F) until ready to serve. Top with vegan whipped cream, vegan butter, maple syrup and anything else you desire!
- Make sure to use canned pumpkin puree, NOT pumpkin pie mix. Very different things! You probably could use homemade pumpkin puree as well, but I haven't tried it.
- I used melted coconut oil, but you could use canola oil, melted vegan butter or any other oil you prefer.
- I used soy milk, but you can use any non-dairy milk you like: hemp, oat, coconut, rice, almond or cashew.
- Oil Free Option: Substitute applesauce for the oil.
- Refined sugar-free option: Use 1/4 cup of pure maple syrup, or substitute coconut sugar.
- If you have pumpkin pie spice mix, you can use 2 1/2 teaspoons in place of the spices.
- Feel free to use white whole wheat flour, whole wheat pastry flour or a gluten free flour mix in place of the white flour.
Serving: 1serving Calories: 258kcal Carbohydrates: 40g Protein: 6g Fat: 9g Saturated Fat: 6g Sodium: 248mg Potassium: 331mg Fiber: 3g Sugar: 10g Vitamin A: 8504IU Vitamin C: 6mg Calcium: 150mg Iron: 3mg