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Vegan Pumpkin Spice Waffles

September 12, 2020
Recipes - Breakfast - Dairy-Free - Gluten-Free - Vegan Breakfast
These Vegan Pumpkin Spice Waffles are deliciously fluffy and crispy in all the right places! A wholesome Fall inspired, fuss-free breakfast for the whole family!

Vegan Pumpkin Spice Waffles

These Vegan Pumpkin Spice Waffles are THE BEST!  They come fluffy, thick, airy, and are jam-packed with delicious Fall season warmth. Think pumpkin + subtle warming spices.  Super easy to make, under 30 minutes in total cooking time, and totally plant-based & naturally sweetened. The perfect breakfast or brunch addition for the entire family. Get your waffle fix with these yummy fluffy golden squares of goodness! Completely Vegan, Dairy-free with Gluten-Free option available.

The Best Vegan Pumpkin Spice Waffles

I'm a hardcore Fall lover. The crisp days and colorful falling leaves give me all the cozy feels. So it probably comes as no shock that I have been sneaking pumpkin into almost every dish I cook in the Orchards & Sweet Tea kitchen lately, like these Vegan Pumpkin Pecan Sticky Buns, or this Pumpkin BBQ Chicken Pizza, but boy, oh boy, does everything smell and taste amazing in my kitchen lately!

These Vegan Pumpkin Spice Waffles are my plant-baed seasonal twist on one of my much-loved Fluffy Cinnamon Vegan Belgian Waffles, a mouthwatering way to start your day. YUM. That's literally the 3-letter word that comes to mind when thinking about these waffles. 

The Best Vegan Pumpkin Spice Waffles

PUMPKIN SPICE & EVERYTHING NICE!

When it comes to breakfast eats, I LOVE making waffles. While I do enjoy a good stack of pancakes from time to time, there's just something about waffles. Especially the healthy vegan, guilt-free variety. 

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 vegan waffles. 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 warming spices in these waffles, and I decided to easily top them with granola and dried cranberries which were perfect with every bite.  

Lover of Pumpkin? These Are a Must Try!

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.

Dairy-Free Pumpkin Spice Latte - Homemade pumpkin creamer is mixed with traditional dairy-free latte ingredients, all while using a from-scratch pumpkin spice blend. This iced latte is a serious treat!

Spicy Pumpkin Pasta Bake - This dish is the epitome of a delicious, simple weeknight meal that comes jam-packed with loads of comforting Fall flavor and texture! Loaded with pumpkin puree, plant-based meat crumbles, and gooey melted mozzarella or sharp cheddar. The best comfort food to indulge in all Fall season long. It's a fast family-friendly pasta dinner for any weeknight. Gluten-Free option.

Vegan Pumpkin Chai Latte - 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. 

Easy Pumpkin Chai Cupcakes - 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 cupcakes 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!

The Best Vegan Pumpkin Spice Waffles

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)

ACV — Mixed in with the milk to act as an acid agent for the leaveners to activate

EQUIPMENT

Get the scoop on our favorites, from blenders to waffle irons, including items from some pretty amazing Black-Owned Businesses! Here you’ll find a curated section of our most coveted + Go-to items from around the web!

The Best Vegan Pumpkin Spice Waffles

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). You can always make your own fresh pumpkin puree if you have the time!

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.

TIPS FOR MAKING PUMPKIN WAFFLES

  • The waffle iron should be preheated before batter is added. This will guarantee that your waffles are thoroughly cooked inside and have an outside that is crispy.
  • Create extra-crisp waffles. They will still stay warm in the middles if you cool them somewhat on a wire rack, but the circulating air will cool the outsides and help them crisp up a bit more.
  • Make sure the pumpkin is fork-tender. This only applies if you are not using pumpkin puree from a can! As a result, it will be simpler to mix them with the other ingredients, and the batter will be pleasant and smooth with no lumps.
  • You can easily prepare the batter up to 2 days ahead of time to make your mornings even faster. As soon as everything is combined, cover it and store it in the refrigerator until you're ready to use it.

Can I Make These Gluten Free?

Yes absolutely. These plant-based waffles can be altered to suit the whole family's dietary needs! To make these waffles GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). FYI If the batter mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time. 

The Best Vegan Pumpkin Spice Waffles

WHAT YOU’LL LOVE MOST ABOUT THIS RECIPE?

Super easy to make.

Totally dairy-free

Comlpetely vegan

Gluten-free 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?!

The Best Vegan Pumpkin Spice Waffles

Let's dig right into this recipe, shall we?

Preheat your waffle maker to the 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 (¼ cup approximately) and cook according to your waffle iron’s instructions. My favorite waffle iron is the Cuisinart Waffle-Iron

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!

More Yummy Vegan Waffle Recipes

If you love these delicious plant-based fluffy pumpkin waffles, try these recipes next-

MADE OUR RECIPE(S)?

If you choose to make these Vegan Pumpkin Spice Waffles or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

The Best Vegan Pumpkin Spice Waffles

 

The Best Vegan Pumpkin Spice Waffles

Vegan Pumpkin Spice Waffles

5 from 1 vote
These Vegan Pumpkin Spice Waffles are THE BEST!  They come fluffy, thick, airy, and are jam-packed with delicious Fall season warmth. Think pumpkin + subtle warming spices.  Super easy to make, under 30 minutes in total cooking time, and totally plant-based & naturally sweetened. The perfect breakfast or brunch addition for the entire family. Get your waffle fix with these yummy fluffy golden squares of goodness! Completely Vegan, Dairy-free with Gluten-Free option available.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Serves: 6 waffles

Ingredients

  • 3 cups Organic all-purpose flour (I use Bob's Red Mill; See Notes for GF option!)
  • 2 Tbsps baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon 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 tablespoon apple cider vinegar
  • 4 Tbsps Agave (See Notes!)
  • 1 tablespoon 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 (¼ 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, ¼ 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 tablespoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ground ginger, + ¼ teaspoon ground cloves. 
  • OIL: You can substitute coconut oil with vegetable oil, if preferred.

Nutrition

Calories: 348kcal | Carbohydrates: 66g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 625mg | Potassium: 157mg | Fiber: 3g | Sugar: 13g | Vitamin A: 6356IU | Vitamin C: 4mg | Calcium: 306mg | Iron: 4mg

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Vegan Pumpkin Spice Waffles.

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