Nothing says fall morning like a warm, comforting breakfast, and these vegan pumpkin waffles are the ultimate treat! Packed with pumpkin puree, cinnamon, nutmeg, and vanilla, they bring a rich aroma that fills your kitchen with cozy vibes.
The texture is perfectly fluffy and pillowy inside while staying crispy and crunchy on the surface. Plus, it’s completely vegan and oil-free, making it a wholesome, seasonal food for everyone.
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Inspired by Thanksgiving dessert, this TNN kitchen adaptation transforms a traditional recipe into a festive, holiday favorite. Everything comes together in one bowl, whipped fast for a delicious treat that’s ready in minutes.
Each bite is bursting with flavor—drizzle with maple syrup, add fresh apples, or load up with your favorite goodies. If you’re on a waffle kick, craving something luxurious yet easy, this packed, delightful recipe is your new go-to!
Why You’ll Love This Recipe
These aren’t just delicious, they’re also easy to make and packed with wholesome ingredients.
✔️ 100% Vegan—No Eggs, No Dairy
This recipe is completely dairy-free and egg-free, perfect for vegans and those with food allergies. Instead of eggs, we use simple plant-based ingredients.
✔️ Healthy Ingredients
A Nourishing Breakfast Choice made with real pumpkin puree, natural sweeteners, and wholesome spices. Pumpkin is loaded with vitamins and antioxidants.
✔️ Quick & Easy
This one bowl recipes ready in Under 30 Minutes. That makes it perfect for busy mornings or last-minute brunch plans. Simply mix, pour, and cook. Your waffles will be ready before your coffee is!
Ingredients You’ll Need
Dry Ingredients
2 ¼ cups all-purpose flour: Provides structure and a soft, fluffy texture.
You can substitute with a 1:1 gluten-free flour blend if needed.
2 tsp baking powder & ½ tsp baking soda: essential for light and airy waffles, helping them rise and stay fluffy.
½ tsp cinnamon: Adds warm, cozy fall flavors.
¼ tsp salt: Improves the flavor overall and balances the sweetness.
Wet Ingredients
1 can (15 oz) pumpkin puree: The key ingredient! It adds moisture, natural sweetness, and a rich pumpkin flavor. Do not use pumpkin pie filling; instead, use only pure pumpkin puree.
2 cups oat milk: A great dairy-free option that adds a smooth, creamy texture. You can swap for almond, soy, or coconut milk if desired.
¼ cup coconut oil: Helps create a crispy, golden exterior while keeping the waffles moist inside. You can substitute melted vegan butter for a richer taste.
¼ cup organic pure cane sugar: Adds a touch of natural sweetness.
📌 Pro Tip: For the freshest flavor, try using homemade pumpkin puree instead of canned. It makes the waffles even more delicious!
Suggested Adjustments (Optional)
If you like your waffles extra crispy, reduce the pumpkin puree slightly (about 1-2 tbsp less). For a stronger pumpkin spice flavor, add ¼ tsp nutmeg and ¼ tsp ginger. If you prefer a sugar-free option, swap cane sugar for maple syrup or coconut sugar. You can also try a pumpkin spice blend for a well-rounded flavor boost!
Step-by-Step Instructions: How to Make Vegan Pumpkin Waffles
Step 1: Mixing the Wet Ingredients
Mix the Wet Ingredients In a medium-sized mixing bowl, add the following ingredients:
1 can (15 oz) pumpkin puree
2 cups oat milk
¼ cup melted coconut oil
¼ cup organic pure cane sugar
Whisk everything together until smooth and well combined. This mixture will add moisture and natural sweetness to your waffles.
Step 2: Add the Dry Ingredients
To the same bowl, add dry ingredients and sift in:
2 ¼ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
Gently whisk the mixture until all the ingredients are fully merged. Be careful not to overmix—this ensures your waffles stay light and fluffy!
Step 3: Heat Your Waffle Iron
Preheat your waffle iron to medium-high heat.
Lightly grease it with non-stick spray or a small amount of coconut oil to prevent sticking.
Step 4: Cook the Waffles
Pour about ⅓ cup of batter into the heated waffle iron.
Close the lid and let it cook for 3-4 minutes
Or until they turn golden brown and crispy.
Cooking time may vary based on your waffle maker, so keep an eye on them!
Step 5: Repeat Until the Batter is Done
Carefully remove each waffle and set it on a plate. Repeat the process until you’ve used up all the batter.
Keep the cooked waffles warm in an oven set to 200°F if you’re making a large batch.
Step 6: Serve & Enjoy!
Top your waffles with your favorite toppings, such as: Maple syrup for classic sweetness Chopped nuts for crunch, Fresh berries for a fruity twist, Coconut whipped cream for extra indulgence.
Now, dig in and enjoy your homemade vegan pumpkin waffles!
More Related Recipes
Pumpkin Spice Irish Coffee Recipe
Homemade Pumpkin Pie Spice Recipe
11 Delicious Pumpkin Cocktails to Try This Fall
Tips for the Best Vegan Pumpkin Waffles
Follow these simple tips to achieve crispy, fluffy, and flavorful waffles every time!
For Crispy Waffles
Let Them Rest on a Wire Rack Instead of stacking your waffles on a plate (which traps steam and makes them soft). Place them on a wire rack immediately after cooking. This keeps them light, airy, and crispy. For extra crunch, pop them in a warm oven (200°F) for a few minutes before serving.
For Gluten-Free Waffles
Use Oat Flour or a GF Flour Blend Swap out the all-purpose flour for: Oat flour for a hearty, slightly nutty taste. A gluten-free 1:1 baking blend for a seamless substitution
Both options keep the waffles soft and fluffy without compromising texture or flavor!
📌Pro Tip: If your batter feels too thick, add an extra splash of oat milk (1-2 tbsp at a time) to reach the perfect consistency.
Topping Ideas: How to Serve Your Vegan Pumpkin Waffles
Do you know the best part about waffles? The toppings! You can go for classic, healthy, or indulgent flavors.
Classic Toppings
Pure maple syrup—a rich, natural sweetness that pairs perfectly with pumpkin.
Dairy-free butter adds a creamy texture and enhances the flavor.
Healthy Toppings
Coconut yogurt for a creamy, probiotic-rich alternative to whipped cream.
Granola adds a satisfying crunch and extra fiber.
For a fruity boost pick Fresh berries, blueberries, raspberries, or sliced bananas.
Decadent Toppings
You can turn your waffles into a dessert-worthy treat by adding:
Vegan chocolate chips—melt into the warm waffles for gooey goodness.
Almond butter or peanut butter—a rich, nutty spread for extra indulgence.
Dairy-free vanilla ice cream—because why not?
Conclusion
Now, it’s your turn! Give this recipe a try and let me know how it turned out. If you loved these waffles, leave a comment or rating below—your feedback helps others! Snap a photo and share it on social media—tag me so that I can see your delicious creations!
I can’t wait to hear how you enjoyed these vegan pumpkin waffles! Happy cooking!
Vegan Pumpkin Waffles
Equipment
Ingredients
- 2 ¼ cups all-purpose flour
- 2 cups oat milk
- 1 can 15 oz pumpkin puree
- ¼ cup coconut oil
- ¼ cup organic pure cane sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
Mix the Wet Ingredients
- In a medium-sized mixing bowl, add pumpkin puree, oat milk, melted coconut oil, and organic cane sugar.
- Whisk until smooth and fully combined.
Add the Dry Ingredients
- To the same bowl, add flour, baking powder, baking soda, cinnamon, and salt.
- Gently whisk until all ingredients are well incorporated. Do not overmix!
Preheat the Waffle Iron
- Set your waffle iron to medium-high heat and lightly grease it with non-stick spray or coconut oil.
Cook the Waffles
- Pour about ⅓ cup of batter into the waffle iron.
- Close the lid and cook for 3-4 minutes, or until golden brown and crispy.
Repeat & Keep Warm
- Remove the cooked waffle and place it on a wire rack to keep it crispy.
- Repeat until all batter is used.
Serve & Enjoy
- Top with maple syrup, fresh berries, vegan butter, or coconut yogurt.
- Enjoy your fluffy, crispy vegan pumpkin waffles! 🍁🥞
📌 Pro Tip: For extra crispiness, place the waffles in a 200°F oven while you finish cooking the rest.
NUTRITION
Notes
- Coconut Oil → Swap with applesauce for an oil-free version.
- Oat Milk → Any plant-based milk (almond, soy, or cashew milk) works.
- Cane Sugar → Replace with maple syrup or coconut sugar for a refined sugar-free option.
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze waffles in a single layer, then store them in a ziplock bag for up to 2 months.
- Reheat: Toast in a toaster or bake at 350°F (175°C) for 5 minutes for crispiness.
