These vegan Pumpkin Waffles are packed with cozy fall flavor! We combine a gluten-free flour mix, pumpkin puree, warm spices, and a touch of maple sweetness. They're perfectly crispy on the outside and fluffy on the inside! (Vegan, gluten-free, oil-free, nut-free option.)
These vegan pumpkin waffles are a cozy fall breakfast!
They're healthy, easy to prepare, and full of those warm flavors & spices that feel like autumn.
We combine a gluten-free flour mix, pumpkin puree, warm spices, and a touch of natural maple sweetness. They're perfectly crispy on the outside and soft & fluffy on the inside!
Ingredients for Vegan Pumpkin Waffles
For this recipe you'll whisk together in a large bowl, then heat on a waffle iron:
- Plant milk: Any dairy-free milk should work. I use homemade cashew milk, but soy milk or almond milk works great too.
- Pumpkin puree: I use canned pumpkin puree which comes in a 15 ounce can. (I purchase organic when possible.)
- Ground flaxseed: This is also known as flax meal. Just a couple tablespoons acts as an egg replacer in waffles and baked goods.
- Pure maple syrup
- Vanilla extract
- All-purpose gluten-free flour: I use Bob's Red Mill brand which is made from garbanzo bean flour, potato starch, tapioca flour, sorghum flour, and fava bean flour.
- Almond flour: Combined with the all-purpose flour, this adds a deliciously rich, buttery texture & flavor. (Not to mention extra protein and fiber.) I use super-fine blanched almond flour, but natural works great too. If you prefer to leave it out, see below for a nut-free option.
- Pumpkin pie spice: This is such a great blend of warm, cozy flavors. Pumpkin spice generally combines ingredients like cinnamon, ginger, cloves, and nutmeg. But it can also contain allspice, cardamom, mace, black pepper, etc.
- Baking soda & baking powder
- Salt: Just a little helps to enhance all the flavors.
Nut-free version: Omit the almond flour and use all gluten-free all-purpose flour (ensuring that it's nut-free). I have also tested this recipe with oat flour. It works, but personally I prefer the taste & texture of all-purpose flour for these waffles.
Waffle maker: I use a 7-inch round Belgian waffle iron. It's non-stick and doesn't require oil or spray, but be sure to lightly spray yours if your machine requires it.
Pancake option: I haven't tested it yet, but I'm guessing this batter works great for pancakes too.
More goodness: I adapted this recipe from my favorite Vegan Gluten-Free Waffles if you're looking for a basic (non fall-flavored) version!
Toppings: Top your waffles with maple syrup, a dash of ground cinnamon, sliced banana, dairy-free chocolate chips, or vegan butter. For crunchy texture, sprinkle on toasted pecans or walnuts. Or if you're feeling fancy, an apple compote or sweet cashew cream (sweetened with dates or maple syrup) could be tasty too!
These are best when fresh, but you can store them for later if desired. Let them cool, then transfer to an airtight container and place in the refrigerator. Reheat in the microwave when ready to enjoy.
Freezing: I haven't tried to freeze these yet, but I'm guessing they'd do well. I'd suggest allowing them to cool completely, then place in a freezer-friendly airtight bag or container with lid. Then toast from frozen in a toaster or toaster oven when ready to enjoy.
Vegan Pumpkin Waffles (Gluten-Free!)
- 1 1/2 cups plant milk
- 1/2 cup pumpkin puree, canned
- 2 Tbsp. ground flaxseed
- 2 Tbsp. pure maple syrup
- 2 tsp. pure vanilla extract
- 1 cup gluten-free all-purpose flour*
- 2/3 cup almond flour**
- 2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- In a large mixing bowl, combine all wet ingredients. Whisk and set aside.
- In a separate bowl, combine all dry ingredients. Stir.
- Add dry ingredients to wet ingredients, and whisk until combined. Then set aside and let the mixture rest for a few minutes.
- Meanwhile, turn on and preheat your waffle iron to desired setting. (I set mine to about medium or medium-high.)
- Using a 1/2-cup measuring cup, scoop out batter and place in the middle of waffle iron. (No need to overfill it - I find it cooks better when I don't push the batter all the way to the edge.)
- Close lid and let cook about 7-8 minutes or until steam has completely stopped. Be sure not to open during cooking!
- When fully cooked, carefully remove waffle and continue process with the remaining batter.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this vegan gluten-free pumpkin waffle recipe, also check out: