As the crisp autumn air rolls in, nothing says cozy quite like the warm, spicy aroma of pumpkin waffles fresh off the griddle. This vegan pumpkin waffle recipe combines the comforting flavors of pumpkin puree and classic fall spices with a light, fluffy texture that’s perfect for a leisurely weekend brunch or a festive holiday breakfast.
Whether you’re vegan, dairy-free, or simply looking to add more plant-based meals to your routine, these waffles are a delicious way to indulge without any guilt.
Beyond their irresistible taste, these waffles are packed with wholesome ingredients that nourish your body and provide sustained energy. Plus, they’re incredibly easy to whip up, even if you’re new to vegan baking.
So gather your ingredients and get ready to enjoy a stack of these vibrant, flavorful waffles topped with your favorite syrup or fresh fruit. They’re sure to become a fall breakfast staple in your home!
Why You’ll Love This Recipe
This vegan pumpkin waffle recipe is more than just a seasonal treat — it’s a delightful blend of taste, texture, and nutrition that appeals to all. Here’s why it stands out:
- Plant-Based & Allergy-Friendly: Made without eggs or dairy, it’s perfect for vegans and those with common allergies.
- Moist & Fluffy Texture: The pumpkin puree keeps the waffles tender while the leavening ensures a light, airy bite.
- Warm Fall Flavors: Cinnamon, nutmeg, and ginger create that classic pumpkin spice profile that feels like a hug in waffle form.
- Simple Ingredients: Uses pantry staples and natural sweeteners, making it both accessible and wholesome.
- Versatile Serving Options: Great with maple syrup, vegan butter, or even savory toppings for a twist.
Ingredients
- 1 ½ cups all-purpose flour (or gluten-free flour blend)
- 2 tbsp brown sugar or coconut sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves (optional)
- ¼ tsp salt
- 1 ½ cups unsweetened almond milk (or any plant-based milk)
- 1 cup pumpkin puree (canned or fresh)
- 2 tbsp melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar or lemon juice
Equipment
- Waffle maker or waffle iron
- Large mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Spatula
- Cooling rack (optional)
Instructions
- Preheat your waffle maker: Turn it on and let it heat according to the manufacturer’s instructions.
- Mix dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (if using), and salt until well combined.
- Combine wet ingredients: In a separate bowl or measuring cup, mix the almond milk, pumpkin puree, melted coconut oil, vanilla extract, and apple cider vinegar.
- Make the batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. Be careful not to overmix; a few lumps are okay.
- Cook the waffles: Lightly grease your waffle maker with a bit of oil or non-stick spray. Pour the recommended amount of batter onto the waffle iron (usually about ½ to ¾ cup). Close the lid and cook until the waffles are golden brown and crisp, typically 4–6 minutes depending on your machine.
- Remove and cool: Carefully remove the waffles using a fork or spatula. Place them on a cooling rack to keep them crisp while you cook the remaining batter.
- Serve warm: Top with your favorite vegan butter, maple syrup, fresh fruit, or nuts. Enjoy immediately!
Tips & Variations
For fluffier waffles, avoid overmixing the batter. Stir gently until ingredients are just combined.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend suitable for baking.
- Sweetener Swap: Use maple syrup or agave nectar instead of brown sugar for a different sweetness profile.
- Add-ins: Fold in vegan chocolate chips, chopped pecans, or raisins for extra texture and flavor.
- Spice Variations: Experiment with pumpkin pie spice mix or add a pinch of cardamom for a unique twist.
- Make it Savory: Skip the sugar and spices; add chopped green onions and nutritional yeast for a savory pumpkin waffle.
Nutrition Facts
Nutrient | Amount per Waffle (approx.) |
---|---|
Calories | 180 kcal |
Carbohydrates | 30 g |
Protein | 4 g |
Fat | 5 g |
Fiber | 3 g |
Sugar | 7 g (from sugar and pumpkin) |
Vitamin A | 50% DV |
Calcium | 15% DV |
Serving Suggestions
These pumpkin waffles are a versatile base for a variety of toppings and sides. Here are some delicious ideas to elevate your breakfast experience:
- Classic: Drizzle with warm maple syrup and a pat of vegan butter.
- Fruity: Top with fresh sliced bananas, blueberries, or a berry compote.
- Nutty: Sprinkle chopped toasted pecans or walnuts with a dusting of cinnamon sugar.
- Whipped Toppings: Add a dollop of coconut whipped cream or vegan yogurt for creaminess.
- Savory Twist: Serve with sautéed mushrooms and spinach for a hearty brunch.
Conclusion
This vegan pumpkin waffle recipe is a delightful way to celebrate fall’s best flavors in a wholesome and animal-friendly manner. The combination of pumpkin puree and warming spices creates a cozy and comforting dish that’s perfect for lazy weekend mornings or festive holiday gatherings.
Not only are these waffles delicious and easy to make, but they also offer a nourishing start to your day with plant-based ingredients that everyone can enjoy.
Whether you’re new to vegan cooking or a seasoned pro, this recipe is sure to become a favorite in your breakfast repertoire. For more inspiring plant-based recipes, don’t miss our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes, Vegan Bread Machine Recipe for Soft, Delicious Loaves, and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Happy cooking!
📖 Recipe Card: Vegan Pumpkin Waffle Recipe
Description: Deliciously fluffy vegan pumpkin waffles perfect for fall mornings. Easy to make with simple plant-based ingredients.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1 1/4 cups almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
Instructions
- Preheat waffle iron according to manufacturer instructions.
- In a small bowl, mix ground flaxseed and water; let sit 5 minutes.
- In a large bowl, whisk flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine pumpkin puree, almond milk, melted coconut oil, vanilla extract, and flax egg.
- Pour wet ingredients into dry and stir until just combined.
- Lightly grease waffle iron and pour batter to cover surface.
- Cook waffles until golden and crisp, about 4-5 minutes.
- Serve warm with maple syrup or toppings of choice.
Nutrition: Calories: 250 kcal | Protein: 5 g | Fat: 10 g | Carbs: 35 g
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