Name: Vegan Pumpkin Waffles
Prep time: 10 min
Cook time: PT-488375H55M21S
Total time: 30 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves (optional); 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg); 1 cup non-dairy milk (e.g., almond or oat); 1/2 cup pumpkin purée (not pumpkin pie filling); 2 tablespoons maple syrup; 2 tablespoons vegetable oil or melted coconut oil; 1 teaspoon vanilla extract

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Vegan Pumpkin Waffles are my favorite fall-inspired breakfast—warm, fluffy, and filled with cozy spices and rich pumpkin flavor. Whether I’m looking to impress guests at brunch or just want something special for a weekend morning, these waffles always hit the spot. Best of all, they’re dairy-free, egg-free, and incredibly easy to make with simple ingredients.

Why You’ll Love This Recipe

I love these waffles because they bring together everything I crave in a comforting breakfast: warm spices, the earthy sweetness of pumpkin, and a crispy outside with a soft, tender inside. They’re great for freezing and reheating, and I can customize the toppings depending on my mood—think maple syrup, vegan butter, fresh fruit, or even a drizzle of almond butter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional)
1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
1 cup non-dairy milk (like almond or oat)
1/2 cup pumpkin purée (not pumpkin pie filling)
2 tablespoons maple syrup
2 tablespoons vegetable oil or melted coconut oil
1 teaspoon vanilla extract

Directions

Make the Flax Egg
I mix the flaxseed and water in a small bowl and let it sit for 5 minutes to thicken.
Mix Dry Ingredients
In a large bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Combine Wet Ingredients
In another bowl, I whisk the non-dairy milk, pumpkin purée, maple syrup, oil, vanilla, and the flax egg until smooth.
Mix Everything Together
I pour the wet ingredients into the dry and stir just until combined. The batter will be thick—perfect for waffles.
Cook the Waffles
I preheat my waffle iron and lightly grease it if needed. I pour the batter in and cook according to the waffle maker’s instructions, usually 4–6 minutes, until golden and crisp.
Serve and Enjoy
I serve them hot with maple syrup, chopped pecans, or fresh fruit—whatever I’m craving that day.

Servings and timing

This recipe makes about 4 waffles (depending on the size of my waffle iron). Prep time is 10 minutes, and cooking takes another 15–20 minutes, so I have breakfast ready in about 30 minutes.

Variations

Add chocolate chips: I fold in a handful of vegan chocolate chips for a sweet twist.
Make it gluten-free: I use a 1:1 gluten-free flour blend to make this recipe wheat-free.
Spice it up: A dash of cardamom or allspice adds more depth to the fall flavor.
Top it differently: Coconut whipped cream, pumpkin seeds, or a drizzle of vegan caramel sauce make great toppings.

storage/reheating

I store leftover waffles in an airtight container in the fridge for up to 4 days or freeze them for up to 2 months. To reheat, I pop them in the toaster or toaster oven to crisp them back up—no soggy waffles here.

FAQs

Can I make the batter ahead of time?

I prefer to make the batter fresh, but I can mix the dry and wet ingredients separately ahead of time and combine them when I’m ready to cook.

What if I don’t have a waffle iron?

I’ve made these as pancakes in a non-stick skillet—they turn out soft and fluffy.

Can I use canned pumpkin pie filling?

No, I stick with pure pumpkin purée to control the sweetness and spices.

Why is my waffle sticking?

I make sure my waffle iron is well preheated and lightly greased before each batch.

Can I double the recipe?

Yes! I often double it and freeze extras for quick breakfasts throughout the week.

Conclusion

Vegan Pumpkin Waffles are a cozy, comforting way to start the day. They’re full of warm spices, easy to make, and completely plant-based—perfect for fall mornings or anytime I want a taste of seasonal sweetness. Whether I’m serving them fresh off the waffle iron or pulling them from the freezer, they always bring a little extra joy to my breakfast table.