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.
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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.
Want more Fall breakfast recipe ideas?
- Starbucks Copycat Vegan Pumpkin Scones
- Vegan Pumpkin Muffins
- Vegan Pumpkin Bread
- Vegan Cinnamon Rolls
Recipe adapted from Vegan with a Vengeance, one of my first vegan cookbooks!
Vegan Pumpkin Waffles
Ingredients
- 15 ounces canned pumpkin
- 1/4 cup melted coconut oil
- 2 cups soy milk
- 1/4 cup granulated sugar
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
- 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!
Notes
- 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.
Love this recipe. They freeze beautifully and have saved me many times when I needed a quick breakfast. I used whole wheat flour and they turn out perfect!
Hi Rosie. I also love having these in the freezer! Perfect quick breakfast! Thanks for your stellar review and feedback!
My family loves these!
I QUADRUPLE the recipe and spend the morning grading schoolwork right next to the waffle maker. When they are cool I freeze them in freezer bags.
They are great later in the toaster with so many things. I am glad to have good breakfast/snack/dessert (with whipped coconut cream and Nocciolata Italian vegan nutella) food to hand instead of commercial frozen Fake Food 🙂
Hi Franziska. We sure love having these in the freezer at our house as well! I’m thrilled you are all loving them! Thanks for your wonderful review and ideas! Wishing you lots of happy cooking!
Wow!! I’ve made tons of Nora’s recipes and have always loved them! These pumpkin waffles were exceptionally good I was so happy with how they turned out! I have a mini waffle iron and doubled the recipe so it took some time but even then it was STILL worth it 😂
Much love from Mexico Nora !
Hi Sarah in Mexico! How wonderful that you are loving my recipes! I appreciate you using them! I love the flavor of the pumpkin waffles as well! Thank you for your fabulous review!
Love your recipes. These were ok. I love your other waffle recipe more.
What waffle 🧇 maker do you use?
I really like my Presto Ceramic FlipSide Belgian Waffle Maker!
I just made your pumpkin chocolate chip cookies and wanted to use the rest of the pumpkin puree can to make these waffles, but I will be 6 tablespoons short of puree.
What should I do to make up for the deficit of pumpkin puree? I was considering subbing 6 tablespoons of applesauce, mashed butternut squash or mashed banana.
All three of those options sound great to me! Butternut squash will match the pumpkin flavor best. 🙂
In a similar situation, I subbed 1 mashed, well-spotted banana for the 6 tbsp of pumpkin puree. It worked well!
While there was a lot of banana flavor in the batter, there was only a hint in the cooked waffles.
Thanks for sharing!
I hardly ever write comments, but I would give this recipe a 10 star review! My hubs doesn’t like me to mess with his plain vegan waffles, but I had made Nora’s pumpkin chocolate chip cookies and wanted to use up the rest of the can (-6 TBLS).
Wow! So good, and hubs approved.
I used avocado oil, added a half tsp vanilla (because everything sweet baked is better with vanilla), and added 2 Tbls corn starch (cause the cookies were so crispy on the outside and fluffy on the inside)
Yum!!!!!
Hi Connie. I love hearing how much you guys loved the pumpkin waffles! Thanks so much for taking time to share your fabulous feedback and review! May you enjoy this pumpkin season! Happy cooking!
These came out great but made quite a lot. I wondered if they could be frozen?
I’m so glad you loved them! Yes, they can be frozen. I freeze them all the time!
Delicious as usual, Nora!
Another fabulous recipe. Love that it calls for the whole can of pumpkin. It’s hard to find a use for a smidge of pumpkin. Thank you ☺️
Hmm.. if I substituted a can of sweet potato for the pumpkin, could I make these work as sweet potato waffles?
Hi Amber. I haven’t tried the waffles with sweet potato, so I’m not sure if that will work or not. If you try it, let me know how it works for you! Thanks!
I have tried this and it does work!
My family loved these! I used a mix of oat flour, quick oats, AP flour and a couple tablespoons cornstarch (for crisp texture.) These were awesome!
Thanks Asha! I’m so glad you guys loved the waffles! Thank you for sharing your wonderful review and comments!
Fantastic recipe! Whole family liked it. I halved the sugar amount and added chocolate chips in, used avocado oil instead of coconut oil. Will try to use applesauce next time instead of oil. Thank you!
I’m glad that your family loved the waffles! Thank you so much for sharing your wonderful review and comments!
Would these work as pancakes?
They might, but you could just go make my Vegan Pumpkin Pancakes.
Delicious! I used spelt flour and I subbed almond butter for the oil. Turned out great!
I’m thrilled the waffles turned out great for you! Thank you for sharing your wonderful review!
love how straightforward this recipe is without added flax, etc! thanks for making it allergy friendly too, and using up a whole can of pumpkin?! excited to make again this weekend – will use King Arthur gf “cup for cup” flour. perfect for making a healthier breakfast (much better than the gf frozen waffles) and freezing them for later ?
Hi Sarah. I love having homemade waffles in the freezer as well! Thank you for taking time to share your review and comments! I’m so glad you love the recipe and the waffles!
love how straightforward this recipe is without added flax, etc! thanks for making it allergy friendly too, and using up a whole can of pumpkin?! excited to make again this weekend – will use King Arthur gf “cup for cup” flour. perfect for making a healthier breakfast (much better than the gf frozen waffles) and freezing them for later 🙂
I just moved and my waffle iron is somewhere in a box but I feel like I need to dig it out so that I can treat myself to these delicious waffles!
Hope you love these yummy waffles!
Yummy I Added Cardomom and used Organic Kamut Flour Thanks Nora