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Fall mornings deserve a breakfast that matches the warmth and comfort of the season, like these golden-brown and easy vegan pumpkin waffles. Spiced to perfection, crispy on the outside and fluffy on the inside.
Autumn is synonymous with the cozy aroma of pumpkin spices floating through the air, and nothing is better than a breakfast that’s not only bursting with fall flavors but also incredibly easy to make.
This recipe is free from common allergens like dairy, eggs, and nuts.
It’s also gluten-free, making it a friendly choice for those with celiac disease or gluten intolerance.
WHY PUMPKIN IS A SUPERSTAR INGREDIENT
Pumpkins aren’t just for carving on Halloween; they’re a nutrient-packed powerhouse. Rich in vitamins, particularly vitamin A, they’re exceptional for eye health.
Packed with antioxidants, pumpkins help combat free radicals in your body, promoting skin health and potentially reducing the risk of chronic diseases.
HOW TO PREPARE THESE VEGAN PUMPKIN WAFFLES
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
These waffles are super easy to prepare, and we make them with wholesome ingredients.
The preparation starts by mixing the dry ingredients. Then, mix the wet ingredients, combine both, and pour a portion of the batter in the preheated waffle iron. And that is it.
The combination of oat flour and cornstarch gives these waffles a delightful texture—crispy, soft, and fluffy on the inside.
The pumpkin puree adds moisture and flavor, ensuring every bite is packed with the essence of autumn.
The blend of spices elevates the sensory experience, making these waffles not just a breakfast but a celebration of fall.
Sounds inviting? Let’s make these easy vegan pumpkin waffles.
KITCHEN EQUIPMENT
For this recipe, you’ll need the following kitchen tools and equipment:
- A Waffle Iron (for cooking the waffles)
- A large mixing bowl (for mixing dry ingredients)
- A medium mixing bowl (or mixing wet ingredients)
INGREDIENTS NOTES
Here is a list of everything you will need to prepare these delicious waffles:
- Oat Flour – A wholesome, gluten-free alternative to regular flour, offering the waffles a soft and hearty texture. You can buy oat flour ready or make yours by processing rolled oats. Pick Gluten-Free options if you need to. And if you can go for Organic oat products.
- Cornstarch – Helps achieve a golden-brown crispy exterior, making every bite a delightful crunch.
- Baking Powder and baking Soda – Essential leavening agents that ensure the waffles are light, fluffy, and airy.
- Pumpkin Pie Spice & Ground Cinnamon – The soul of autumn, infusing the waffles with warm, spicy, and aromatic flavors.
- Salt – A flavor enhancer, elevating the sweet and spicy notes of the waffles.
- Pumpkin Puree – The star ingredient, adding moisture, autumnal flavor, and a vibrant, appetizing color.
- Soy Milk – A versatile dairy-free base, which can be substituted with any plant-based milk, offering creaminess to the batter.
- Maple Syrup – A natural sweetener, drizzling the waffles with autumn’s iconic, rich sweetness.
- Unsweetened Applesauce – A substitute for eggs, adding moisture and subtle sweetness while keeping the waffles vegan. Check out my homemade recipe!
- Vanilla Extract – An aromatic enhancer blending beautifully with other ingredients and making the flavors pop.
DIRECTIONS WITH PICTURES
To prepare these easy vegan pumpkin waffles, start by preparing the batter.
First, mix oat flour, cornstarch, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt in a large bowl.
Combine pumpkin puree, soy milk, maple syrup, applesauce, and vanilla extract in another bowl.
Gently fold the wet ingredients into the dry mix until just combined, being careful not to overmix. You will obtain a thick batter.
Time to cook the waffle: start by preheating the waffle iron and lightly grease it (if you don’t have a non-stick one).
Pour the batter recommended by the manufacturer, close the lid, and cook until the waffles are golden and crispy.
Serve and enjoy: relish the hot waffles with your favorite toppings, or keep them warm in the oven until serving.
Enjoy this delicious and healthy sweet treat!🍁🍂🎃
What you’ll love about this recipe? Well, you will find these waffles are:
- Crispy on the outside.
- Tender on the inside.
- Perfectly spiced.
- So, fall-inspired.
- Simple and easy to make!
Let’s prepare these Vegan Pumpkin Waffles!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
EASY VEGAN PUMPKIN WAFFLES
Equipment
- 1 Waffle iron
- 2 mixing bowl
Ingredients
- 2 cups oat flour (ensure gluten-free if needed)
- 2 tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- 3/4 cup pumpkin puree (ensure no added sugars if using canned)
- 1 ½ cups plant-based milk (soy milk or any other plant-based milk)
- 3 tbsp maple syrup
- 1/4 cup applesauce (unsweetened)
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the oat flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
- Mix Wet Ingredients: In another bowl, mix the pumpkin puree, almond milk, maple syrup, applesauce, and vanilla extract until well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; a few lumps are fine*.
- Preheat the Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions**.
- Cook Waffles: Pour enough batter onto the waffle iron (for mine is one cup), close it, and cook according to the manufacturer’s instructions until the waffles are golden brown and crispy.
- Serve: Enjoy your waffles hot with toppings like fresh fruits or a drizzle of maple syrup. Or keep in a warm oven (200 °F, 93 °C) until ready to enjoy.
Notes
- * The batter should be pretty thick, not too runny. If it’s runny, add a little more flour. If it gets too thick, add a little water.
- **Spray the waffle iron well with oil (unless your waffle iron is non-stick). I have to put a little spray on my waffle iron at the beginning to avoid sticking waffles.
- You can adjust the sweetness or add more spices according to your preference.
- The yield of waffles from this recipe will largely depend on the size and depth of your waffle iron. Typically, this recipe could yield approximately 3 big waffles for a standard waffle iron. However, this is a general estimation.
- The batter can be stored in the refrigerator for 3 days if you have leftovers (or if you want to prepare it in advance), so you can enjoy fresh waffles again without needing to prepare a new batch of batter. Just give it a good stir before using, as it may have thickened in the fridge.
- Waffles can be stored in the fridge for up to 3 days and in the freezer for one month.
- Reheat in the oven (350°F / 175°C) for 10 minutes or in the toaster like bread slices.
WAYS TO ENJOY THESE VEGAN PUMPKIN WAFFLES
Once you are ready to start the day, you can enjoy an autumnal breakfast with your vegan pumpkin waffles. Here are some suggestions on how to enjoy them:
- Fresh and warm: Top with a drizzle of maple or date syrup, a dollop of vegan whipped coconut or cashew cream or yogurt, some fresh fruits like bananas, a little nut butter, or a sprinkle of nuts or seeds for an extra crunch.
- Make Ahead: They freeze beautifully, making them a perfect make-ahead breakfast. Just pop them in the toaster, and voila! Breakfast is served.
If you are hungry for some satisfying and delicious sweet treats, you could also try these ones:
- Easy Coconut Oatmeal Balls.
- Chocolate Chip Tahini Cookies.
- Carrot Oatmeal Pancakes.
- Light and fluffy blueberry pancakes.
DID YOU MAKE THESE VEGAN PUMPKIN WAFFLES?
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