These Vegan Pumpkin Waffles bring the cozy fall flavors to your breakfast table. Crisp on the outside and tender inside, they are full of warm cinnamon pumpkin goodness and perfect for breakfast, brunch, or a festive party spread.
I love how the aroma of pumpkin and cinnamon fill the kitchen as these waffles cook, waking the whole house up in time for breakfast! These are a family favorite in the fall, much like my Pumpkin Cinnamon Rolls!
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Why You'll Love Vegan Pumpkin Waffles
Seasonal flavor: sweet pumpkin and cinnamon give these waffles that unmistakable taste of fall.
Crowd friendly: works just as well for a cozy family breakfast as it does for a large brunch spread.
Easy and plant-based: simple ingredients and no dairy or eggs make this a recipe anyone can enjoy.
Key Ingredients
See recipe card below for full list of ingredients and instructions.
- Pumpkin puree: 100% pumpkin (not pie filling) for moisture, color, and classic fall flavor.
- Oat milk: creamy, plant-based liquid that keeps the crumb tender.
- All-purpose flour: provides structure.
- Pure cane sugar: light sweetness and better browning.
- Coconut oil: adds richness and crisp edges.
- Baking powder & baking soda: gives the waffles their airy lift.
Substitutions
Below are a few substitutions that will work should you not have some of the ingredients on hand.
- Plant milk - any plant milk can be substituted for the oat milk. Feel free to use almond or coconut milk.
- Flour substitution - white whole wheat flour works well in place of whole wheat flour.
- Sweetener - if preferred, substitute a sweetener like Truvia (made with stevia plant) for a sugar free version.
Variations
Just a few different additions to these vegan pumpkin waffles can give you a whole new flavor profile. See my suggestions below:
- Nutty crunch: add chopped pecans or walnuts to the batter.
- Maple-Infused Twist: Replace regular maple syrup with cinnamon-infused maple syrup for an extra layer of warmth and sweetness.
- Coconut Whipped Cream: Top your waffles with a dollop of homemade whipped coconut cream and a sprinkle of cinnamon
Storage
- Refrigerate: store leftover waffles in an airtight container in the refrigerator for up to 3 days.
- Freezer: For longer storage, freeze the waffles in an airtight freezer safe container up to 3 months.
- Reheat: warm frozen waffles in the toaster oven until hot.
Top Tips
- Fully preheat the waffle maker before adding batter.
- Lightly grease the waffle iron plates to prevent sticking.
- Don't overfill the waffle maker; the batter might overflow.
- Avoid opening the waffle maker too soon. Wait until the indicator light on the waffle maker goes off before opening.
Serve With...
These Vegan Pumpkin Waffles can be served with homemade pancake syrup, or spread with a little salted maple butter spread.
More Fall Breakfast Ideas
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Vegan Pumpkin Waffles
Equipment
- Waffle maker
- Hand whisk , or electric mixer
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Ingredients
- 2 ¼ cup all-purpose flour
- 2 cups oat milk
- 15 ounces pumpkin puree
- ¼ cup coconut oil
- ¼ cup organic pure cane sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- In a large bowl add the pumpkin puree, oat milk, coconut oil and sugar. Using a hand whisk, mix until well combined. Set aside.
- In another medium bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients
- Heat the waffle iron to medium high heat and spray with non-stick spray.
- Add ⅓ cup batter to the iron. Let it cook for about 3-4 minutes, or until indicator light turns off..
- Repeat until all waffle batter has been cooked.
- Serve with your favorite toppings.
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