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The Best Vegan Pumpkin Spice Waffles
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5 from 1 vote

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.
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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 waffles
Author Shanika | Orchids + Sweet Tea

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!

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, 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.