Go Back
+ servings
Stack of Vegan Pumpkin Spice Waffles topped with granola on a plate with a fork.
Print Recipe
5 from 2 votes

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Brunch
Keyword: belgian, breakfast, brunch, classic, dairy-free, easy, fall recipe, fluffy, food, gluten-free, healthy, healthy bowl, homemade, indulge, plant-based, pumpkin, pumpkin spice, recipe, soft, spices, sweet, traditional, vegan, waffles
Servings: 6 waffles
Calories: 348kcal
Author: Shanika

Ingredients

WAFFLES:

  • 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
  • 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

TO MAKE THE WAFFLES:

  • 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, pumpkin spice, 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!

Notes

  • 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.
  • 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