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Vegan pumpkin waffles stacked up on a plate.
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5 from 3 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegan
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):

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