The Best Vegan Pumpkin Spice Waffles
These Vegan Pumpkin Spice Waffles are THE BEST! They come fluffy, thick, airy, and is jam-packed with delicious Fall season warmth—–think pumpkin + pumpkin spices. Super easy to make, under 30 minutes in total cooking time, and naturally sweetened and vegan. The perfect breakfast or brunch addition for the entire family. Gluten-Free option available.
YUM. That’s literally the 3-letter word that comes to mind when thinking about these waffles.
The Best Vegan Pumpkin Spice Waffles is the epitome of what these are, to be honest.
I swear, I’m enjoying Autumn recipes this year, especially during this week’s #PumpkinWeek on Orchids + Sweet Tea.
Sadly, this recipe marks the final recipe for all things pumpkin, BUT there’s definitely more delicious Fall eats + sweets ahead. Who’s ready?
PUMPKIN OVER EVERYTHING!!!
When it comes to breakfast eats, I often LOVE making waffles. While I do enjoy a good stack of pancakes from time to time, there’s just something about waffles.
Of course, growing up, I would indulge religiously in Kellogg’s frozen waffles and occasionally their french toast sticks (I believe it was).
However, the first thing that I taught myself to make during my teen years was pancakes. Back then, it was less about the look and more about the flavor. Haha.
Oh and let’s not forget that these weren’t made from scratch either—–thank goodness for Aunt Jemima pancake mixes.
OK, so back to these lovely pancakes. So, of course, I thoroughly enjoy making vegan waffles and many of you love them too. With these waffles, I wanted to create a beautiful Fall feel while keeping things simple.
It’s definitely all about the spices in these waffles and I decided to easily top them with granola and dried cranberries which were perfect with every bite.
Feeling Everything Pumpkin? These are Delicious Options!
Pumpkin Spice Overnight Oats—-Vegan, Gluten-free, and only takes 5 minutes to whip together while you allow the refrigerator do the rest overnight. This recipe boasts of it’s creaminess, thickness from the thickly cut oats used, and generous Fall flavors which reminds you of the traditional pumpkin spice latte.
This One-Pot Cajun Pumpkin Alfredo Pasta is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, but without the dairy and cheese (all Vegan), completely loaded with pumpkin flavor married with cajun seasonings, and of course with the amazing texture of Pappardelle noddles. This recipe is easy to make, satisfying, and is sure to be your family’s next staple Fall-inspired comfort food.
This Vegan Pumpkin Chai Latte is made with only a handful of ingredients and is the perfect warmth + coziness to any day. Literally whipped together in a few short minutes, this homemade latte comes fully dairy-free, vegan, + gluten-free. Enjoy this coffee-free cup of goodness every morning.
These Easy Pumpkin Chai Cupcakes are a delicious flavor battle between two classic flavors—-pumpkin + chai. Together, however, they are even more PERFECT! Made with a soft, fluffy, + moist vegan base, these cupcakes are filled with bold pumpkin flavor and warm spices in every bite. Paired with a fluffy chai buttercream, these cupcake are the epitome of comfort during the cooler months ahead. Completely oil-free. Gluten-Free option available.
Of course, we have other pumpkin recipes that you can find on our site by searching “Pumpkin” at the top of the site!
What You’ll Need For These Waffles?
Flour – Creates a nice airy, fluffiness to waffles, BUT can be substituted with GF flour if needed
Baking Soda + Baking Powder — Very important leaveners
Almond Milk – Makes things nice + soft; Sub with your fave plant-based milk
Coconut Oil — Works to enhance the waffles stability in heat; can sub with vegetable oil
Pumpkin – The epitome Fall flavor. Rich + Savory subtle flavors
Vanilla – A great addition of flavor and marries everything together
Agave – A light sweetener; sub w/ maple syrup
Spices: Cinnamon, Nutmeg, Ginger, Cloves, All spice – the best combo of Fall flavors (creates Pumpkin Spice blend)
Powered Sugar – The base of your buttercream
ACV — Mixed in with the milk to act as an acid agent for the leaveners to activate
What About the Pumpkin?
When it comes to the pumpkin flavor, I use the pumpkin from the can specifically for pumpkin puree, NOT pumpkin pie filling (I use the organic version from Libby’s).
LOOKING FOR A HEALTHIER SWEETENER OPTION?
The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.
WHAT YOU’LL LOVE MOST ABOUT THIS RECIPE?
Super easy to make.
Totally dairy-free + vegan. GF option available!
Whipped together in under 25 minutes—TOTAL!
Sweetness is adjustable based on tastebud preferences.
Everything made in ONE BOWL. Yup. How can it get any easier?
Delicious Fall flavors in every bite!
Did I mention that—THIS RECIPE IS AMAZING?!
Let’s dig right into this recipe, shall we?
Preheat your waffle maker to desired setting–medium-high heat worked for me!
In a measuring cup, add the milk and ACV together, stirring to combine and letting them sit for 5 minutes.
In a large bowl, whisk together the flour, spices, baking soda, baking powder, and sea salt. Create a well in the middle.
Add the milk-ACV mixture, oil, vanilla, pumpkin puree, and Agave in the well of the dry ingredients and stir together well (using a rubber spatula) until fully incorporated and batter looks smooth. Now, let the batter sit for 2-3 minutes while it slightly thickens and rises, which means that the ingredients have activated. **NOTE: the batter should be pourable but not ‘runny’ at all. It should slightly stick when whisk is lifted up, as a test.**
Next, spoon batter into your waffle maker (1/4 cup approximately) and cook according to your waffle iron’s instructions.
Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
To serve–stack waffles (whole or cut), add toppings (granola, dried cranberries, nuts, etc.), and drizzle with maple syrup, if desired.
Bon Appetit!
Ingredients
- 3 cups Organic all-purpose flour (I use Bob's Red Mill; See Notes for GF option!)
- 2 Tbsps baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1-2 Tbsps pumpkin spice (See Notes!)
- 1 cup pumpkin puree (NOT pumpkin pie filling!)
- 1 cup Almond milk + 1 Tbsp (You can use your fave plant-based milk)
- 1 Tbsp apple cider vinegar
- 4 Tbsps Agave (See Notes!)
- 1 Tbsp vanilla extract
- 2 Tbsps coconut oil (See Notes!)
Toppings:
- dried cranberries
- granola (I use Purely Elizabeth)
Instructions
- Preheat your waffle maker to desired setting–medium-high heat worked for me!
- In a measuring cup, add the milk and ACV together, stirring to combine and letting them sit for 5 minutes.
- In a large bowl, whisk together the flour, spices, baking soda, baking powder, and sea salt. Create a well in the middle.
- Add the milk-ACV mixture, oil, vanilla, pumpkin puree, and Agave in the well of the dry ingredients and stir together well (using a rubber spatula) until fully incorporated and batter looks smooth. Now, let the batter sit for 2-3 minutes while it slightly thickens and rises, which means that the ingredients have activated. **NOTE: the batter should be pourable but not 'runny' at all. It should slightly stick when whisk is lifted up, as a test.**
- Next, spoon batter into your waffle maker (1/4 cup approximately) and cook according to your waffle iron’s instructions.
- Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
- To serve–stack waffles (whole or cut), add toppings (granola, dried cranberries, nuts, etc.), and drizzle with maple syrup, if desired.
- Bon Appetit!
Tips & Tricks
- MILK: You can use any non-dairy milk for this recipe. I love using Califia Farm’s Oats + Roasted Almonds Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.
- STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen.To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
- FREEZE WAFFLES: To store waffles for longer periods, simply add them unto a baking sheet lined with parchment paper and place in the freezer for 2 hours. Once fully frozen, remove and store them in a zip loc and freeze for up to 3 months.
- GLUTEN-FREE VERSION: To make these cupcakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the batter mixture is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.**
- SWEETENER: If you choose to opt out of Agave, you can always substitute with maple syrup or pure can sugar as well.
- PUMPKIN SPICE BLEND: Mix together 1 Tbsp cinnamon, 1 tsp nutmeg, 1 tsp ground ginger, + 1/4 tsp ground cloves.
- OIL: You can substitute coconut oil with vegetable oil, if preferred.
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