• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Pancakes and Waffles

    Vegan Pumpkin Waffles

    Published: Nov 9, 2022 Updated: Nov 9, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Pumpkin Waffles

    The best vegan pumpkin waffles loaded with pumpkin spice and all things nice. Serve drizzled with syrup and chopped pecans for the perfect fall breakfast.

    Vegan pumpkin waffles with syrup and chopped pecans on a gray plate.

    Say hello to the perfect fall breakfast! These vegan pumpkin waffles are loaded with pumpkin flavor, and so easy to make in 1-bowl.

    Serve them with maple syrup and chopped pecans for a breakfast to remember! Of course they’re waffles so they double as dessert too.

    For more waffles check out our classic vegan waffles, vegan banana waffles and vegan blueberry waffles.

    And if you love pumpkin breakfasts that double as dessert then you’ll also love our vegan pumpkin pancakes, vegan pumpkin muffins and vegan pumpkin scones.

    What Goes Into This Vegan Pumpkin Waffles Recipe:

    Ingredients for vegan pumpkin waffles recipe.

    Ingredient Notes

    • Pumpkin purée – we used canned pumpkin purée which works great in these waffles. You can also use fresh homemade pumpkin purée but just make sure that it’s not too wet, stand it in a sieve to drain it or blot it with paper towels so that it’s the same consistency as canned pumpkin.
    • All purpose flour – make sure you measure this correctly, or your waffles will be overly dense. Ideally weigh it out on a food scale, or spoon and level it (don’t scoop it and don’t pack it into the cup)
    • Coconut oil – we used melted coconut oil but you can also use melted vegan butter or switch it for a different oil.
    • Soy milk – can be switched for a different non-dairy milk.
    Stack of waffles on a gray plate.

    How To Make Vegan Pumpkin Waffles

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Put the waffle maker on to preheat while you start mixing the batter.
    • Sift all purpose flour into a mixing bowl and add baking powder, baking soda, cornstarch, cinnamon, nutmeg, light brown sugar and salt. Mix together.
    Dry ingredients added to mixing bowl and mixed.
    • Add soy milk, pumpkin purée, melted coconut oil and vanilla extract and mix into a batter. Don’t overmix.
    Wet ingredients added to mixing bowl and mixed.
    • When the waffle maker is hot, grease it with oil or spray it with non-stick spray (as per your waffle maker manufacturer instructions).
    • Add even amounts of batter to the waffle maker and close the machine.
    • Cook for 3-5 minutes until golden and crispy.
    Waffle batter added to waffle machine and cooked.
    • Serve topped with chopped pecans and maple syrup for drizzling.
    Stack of vegan pumpkin waffles with syrup and pecans.

    Success Tips

    The batter is thick. This is a thick batter, so it won’t spread when you add it to the waffle maker. This is fine, as it will spread when you close the waffle maker.

    Make sure you don’t use too much batter per waffle. Make sure you don’t use too much batter, as you don’t want the waffles to be overly thick. We used around ⅓ cup batter per waffle, but the amount you use will also depend on the size of your waffle maker.

    Grease the waffle maker. Check your manufacturers instructions for your waffle maker to see how best to do this, but it’s important that you DO grease it so that your waffles don’t stick. We usually use non-stick spray.

    Don’t peek too soon! Resist the urge to open the waffle maker to check on their progress. If you open it up too soon you can ruin your waffles. When you first close the waffle maker steam will pour out the sides. It’s best to wait until the steam has almost completely died down before you open it up to check on them.

    Overhead of pumpkin waffles on a gray plate.

    Storing and Freezing

    Leftover waffles will keep for a couple of days in the fridge and can be reheated in the toaster.

    They freeze extremely well for up to 3 months and can be reheated directly from frozen in the toaster.

    Waffles with syrup and pecans on a gray plate.

    More Delicious Vegan Pumpkin Recipes

    • Pumpkin Pie Smoothie
    • Vegan Pumpkin Pie
    • The Best Vegan Pumpkin Bread
    • Vegan Pumpkin Chocolate Chip Cookies

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan pumpkin waffles stacked up on a plate.

    Vegan Pumpkin Waffles

    The best vegan pumpkin waffles loaded with pumpkin spice and all things nice. Serve drizzled with syrup and chopped pecans for the perfect fall breakfast.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 10
    Calories: 170kcal
    Author: Alison Andrews

    Ingredients

    • 2 cups All Purpose Flour (250g)
    • 2 teaspoons Baking Powder
    • ½ teaspoon Baking Soda
    • ¼ cup Cornstarch (32g)
    • 1 teaspoon Cinnamon
    • ½ teaspoon Nutmeg
    • ¼ cup Light Brown Sugar (50g)
    • ½ teaspoon Salt
    • ¾ cup Soy Milk (180ml) or other non-dairy milk
    • 1 ½ cups Pumpkin Purée (337g) Canned
    • 2 Tablespoons Coconut Oil Melted
    • 1 teaspoon Vanilla Extract

    Serving (Optional):

    • Maple Syrup
    • Chopped Pecans
    Prevent your screen from going dark

    Instructions

    • Put the waffle maker on to preheat while you start mixing the batter.
    • Sift all purpose flour into a mixing bowl and add baking powder, baking soda, cornstarch, cinnamon, nutmeg, light brown sugar and salt. Mix together.
    • Add soy milk, pumpkin purée, melted coconut oil and vanilla extract and mix into a batter. Don't overmix.
    • When the waffle maker is hot, grease it with oil or spray it with non-stick spray (as per your waffle maker manufacturer instructions).
    • Add even amounts of batter to the waffle maker and close the machine.
    • Cook for 3-5 minutes until golden and crispy.
    • Serve topped with chopped pecans and maple syrup for drizzling.

    Notes

    1. All purpose flour – make sure you measure this correctly, or your waffles will be overly dense. Ideally weigh it out on a food scale, or spoon and level it (don’t scoop it and don’t pack it into the cup)
    2. Pumpkin purée – we used canned pumpkin purée which works great in these waffles. You can also use fresh homemade pumpkin purée but just make sure that it’s not too wet, stand it in a sieve to drain it or blot it with paper towels so that it’s the same consistency as canned pumpkin.
    3. Coconut oil – we used melted coconut oil but you can also use melted vegan butter or switch it for a different oil.
    4. The batter is thick. This is a thick batter, so it won’t spread when you add it to the waffle maker. This is fine, as it will spread when you close the waffle maker.
    5. Make sure you don’t use too much batter per waffle. Make sure you don’t use too much batter, as you don’t want the waffles to be overly thick. We used around ⅓ cup batter per waffle, but the amount you use will also depend on the size of your waffle maker.
    6. Grease the waffle maker. Check your manufacturers instructions for your waffle maker to see how best to do this, but it’s important that you DO grease it so that your waffles don’t stick. We usually use non-stick spray.
    7. Don’t peek too soon! Resist the urge to open the waffle maker to check on their progress. If you open it up too soon you can ruin your waffles. When you first close the waffle maker steam will pour out the sides. It’s best to wait until the steam has almost completely died down before you open it up to check on them.
    8. Storing and freezing: Leftover waffles will keep for a couple of days in the fridge and can be reheated in the toaster. They freeze extremely well for up to 3 months and can be reheated directly from frozen in the toaster.

    Nutrition

    Serving: 1Waffle | Calories: 170kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 269mg | Potassium: 137mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5790IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Cowboy Cookies
    How Many Grams In A Cup »

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!