This is the best vegan pumpkin waffle! They have a super fluffy texture and a crisp exterior. The waffles are slightly sweet, so the flavors of pumpkin and fall baking spices come through. Best of all, they’re easy to make and freeze. Prepare a batch now and enjoy it when you’re ready.

Since I officially entered pumpkin season at home, these vegan pumpkin waffles have been my breakfast for the past month or so.

I didn’t mess with the recipe too much; When a recipe succeeds, it succeeds. These are the best homemade waffles I’ve ever made.

I can’t get enough of their spiced aroma, crisp edges, and, most importantly, fluffy, soft interiors.

Waffles are the best fall breakfast, especially in the morning, with some yogurt and seasonal fruit. I can’t wait to tell you how to do it.

Why does pumpkin make waffles taste better?

The pumpkins in these waffles aren’t just a celebration of the scary season.

Like my pumpkin-themed recipes to celebrate the start of fall, pumpkin doesn’t have to be a seasonal ingredient.

Canned pumpkin is a versatile, nutritious pantry staple that can make vegan baking recipes better all year round.

Nutrition of pumpkin

First, let’s talk about how nutrient-dense pumpkins are!

Canned squash is a good source of fiber, potassium, and iron and an excellent source of beta-carotene.

Beta-carotene is a carotenoid. Carotenoids are the pigments that form red, yellow, and orange in vegetables such as pumpkins, carrots, and sweet potatoes.

Carotenoids are antioxidants, which means they can help our bodies fight the stress of aging and environmental exposure.

In addition, beta-carotene is a provitamin for vitamin A, which means that our bodies convert beta-carotene into vitamin A when they absorb nutrients from food.

As a result, a half-cup serving of pumpkin squash provides 100% of the recommended vitamin A intake.

Vitamin A is vital for healthy vision and essential for healthy immune function, growth, and development.

The properties of pumpkin for cooking and baking

From a culinary point of view, pumpkin is as nutritious as it gets.

Pumpkin adds moisture to baked goods. If your goal is to bake with less oil or vegan butter, adding some squash to the batter helps.

Pumpkins are sweet, too. I don’t think they’re the only source of sweetness in any baking recipe, but I do think they contribute some of their own sweetness, thereby reducing the need for a lot of added sugar.

I also like pumpkin’s creamy flavor. It can add richness to delicious foods such as homemade hummus, porridge, soup, and pasta.

In some recipes, pumpkin can be used as a vegetarian egg substitute.

Here, the pumpkin moistures the waffles and helps eliminate the need for any other egg substitute. It contributes to the soft, tender, and fluffy texture that I love so much.

Canned pumpkin can add moisture to vegetarian baked goods. It also helps create a soft, fluffy texture for these waffles.

Pumpkin peel and pumpkin pie filling

I’ll make a quick note about the type of pumpkin used in this recipe: this is the skin.

You can use canned pumpkin, which I did, or you can make your own. Either option is acceptable.

Pumpkin pie filling is another purified pumpkin that comes in a can. The mixture is pre-seasoned and sweetened, though, so you don’t have a chance to season it to your taste. I don’t recommend using it in baking recipes.

Waffle 101

I have some general waffle-making notes before I start making these vegan pumpkin waffles.

First, the recipe for any waffle will vary depending on the type of waffle maker you’re using.

I have two waffle makers. It sounds silly to store two identical appliances in a small space, but I have had waffle makers at different times in my life, and I use them all the time.

The first is a round Belgian waffle maker. I love the thick, decadent waffles this machine makes. It’s easy to use and non-sticky, and I don’t need to oil or spray it. Cleaning it is a breeze.

I also have a Dash Mini Maker. The waffles I make with this are also round but smaller in diameter and thinner than Belgian waffles.

Essentially, they look like toaster waffles. I like to bake waffles.

Belgian waffles are often associated with relaxing weekend brunches. Round mini waffles make great snacks and are easy to prepare and freeze in bulk.

This vegan pumpkin waffle recipe makes six medium Belgian-style round waffles or 12 mini waffles.

If you have a square waffle maker, it makes 6-8 square waffles.

Of course, choose waffle equipment that fits your space limitations and budget. In any case, when cooking waffles, follow each manufacturer’s instructions on temperature and cooking time.

How to make vegan pumpkin waffles

You do this when your waffle maker is pulled out of the drawer, cabinet, nook, or cranny where you store it.

Step 1: Preheat the waffle maker

Unless you’ve prepared the batter beforehand (more on that below), you’ll preheat the waffle maker first. I suggest cooking the dish on high heat.

Step 2: Prepare vegan buttermilk (unless you made it ahead of time)

My homemade vegan buttermilk is one of the wet ingredients needed to make these waffles.

This simple mix of dairy-free milk with an acidic substance (lemon juice or apple cider vinegar).

Freshly squeezed lemon juice and dairy-free milk make a simple homemade vegan “buttermilk.”

Buttermilk is actually a ratio of ingredients: one tablespoon of lemon juice (or vinegar) for every cup of non-dairy milk. You can scale up or down the recipe to make the “buttermilk” you need.

Vegan pumpkin waffles call for 1 1/4 cups of buttermilk. So, here’s your favorite: 1 1/4 cups of unsweetened, dairy-free milk (I usually use soy) and 1 1/4 tablespoons of lemon juice (let’s call it a big tablespoon).

To make 1 1/4 cups of vegan buttermilk, mix 1 1/4 cups of unsweetened, non-dairy milk with a tablespoon of freshly squeezed lemon juice or apple cider vinegar.

Why skim milk and not regular plant milk?

The answer is that the acids in the buttermilk help activate the baking powder and soda, which create fermentation for the waffles.

Acid + Leavening agent = Super fluffy waffles.

If you like, you can make buttermilk in advance. It will be kept for up to three days in an airtight container in the refrigerator. I usually store mine in a big glass bottle.

Step 3: Stir the dry ingredients together

The dry ingredients for this recipe are unbleached, all-purpose flour, baking powder, soda, pumpkin pie spice (I’ve provided a homemade spice mix that you can substitute for pumpkin pie spice—I use it a lot, so I keep it in my pantry), and salt.

The dry ingredients for pumpkin waffles are all-purpose flour, baking spices, starter culture, and salt. Whisk them together in a large mixing bowl.

Step 4: Mix wet ingredients

The wet ingredients include prepared buttermilk, pumpkin peel, avocado oil, and light brown sugar or brown sugar.

You can choose to modify this mixture.

First, you can replace avocado oil with neutral, high-smoke oil, such as grapeseed or canola.

You can also substitute coconut sugar or maple syrup for brown sugar. Light or brown sugar is not expensive, and it adds moisture to recipes. But I also really like the “caramel” taste of coconut sugar.

Step 5: Add wet ingredients to dry and mix

In this step, you will first add the wet mixture to the beaten flour mixture.

Pour the wet ingredients into the dry ingredients to make the waffle batter.

Use a spatula to thoroughly combine the wet and dry ingredients. The goal is to achieve a smooth, even batter without any visible flour streaks. This step is crucial; when you accomplish it, you’ll be one step closer to making delicious waffles. Don’t worry if there are a few lumps in the batter, as they can add texture to your waffles.

The batter for these pumpkin waffles is wonderfully versatile, allowing you to adjust its thickness and fluffiness to your liking. It can be prepared all day before making the waffles and kept overnight in the refrigerator, giving you the freedom to plan ahead.

Step 6: Make the waffles

Next, you will transfer the waffle batter to the waffle maker you are using.

For my Belgian waffle maker, I make it by 2/3 cup / 180 ml. I used a 1/4 cup / 60 ml amount for my Dash Mini Maker.

Cook the batter according to the maker’s instructions. When the iron shows that the waffle is ready, remove it from the iron.

Repeat this process until the batter is finished; buy 5-6 large waffles or 10-12 small ones.

When you’re done cooking all the batter, hold your waffles on a wire cooling rack. You can also put them in the oven.

When I make waffles at home, I place the finished waffles on a wire cooling rack while using up all the batter and finishing my batch.

If you’re desperate to keep the waffles warm and crisp, you can also bake them on a baking sheet at 325 F / 165 C while you work.

7. Serve

When the waffles are done, they’re ready to enjoy.

You can use whatever ingredients you like. Some of my favorite toppings include:

• Vegetarian butter
• Maple syrup
• roasted
• Plain or vanilla vegan yogurt
• Drizzle with nut cream and chopped apple or pear

Serve these fluffy waffles with your favorite toppings. Classic vegan butter and maple syrup are always a good choice!

How to prepare and store your pumpkin waffles

Of course, you don’t have to eat your waffles the minute you make them.

If you prepare a vegetarian breakfast for the week, you can put the waffles in an airtight container or divide them into several containers.

Refrigerate the waffles overnight, or transfer them to a freezer and freeze for up to 6 weeks.

Reheat the waffles

When you’re ready to eat your stored waffles, remove them from the freezer and put them in the freezer before bed.

In the morning, you can heat pumpkin waffles in a standing toaster until they are hot and crisp again.

You can also air fry them at 400°F / 200°C for 5-6 minutes or until they are as warm and crisp as you like.

If you forget to defrost waffles in the fridge, it’s not a big deal. (This happens to me a lot.) You may only need to heat them in a toaster or air fryer for a while for them to heat through.

Can I replace the waffles with pancakes?

Need a waffle maker? Don’t be afraid. Whether you don’t have a waffle maker at home or prefer pancakes to waffles, this recipe can be translated to pancakes.

Add 2-4 tablespoons of non-dairy milk to the batter to loosen it slightly. Then, make the pancakes using standard pancake-making methods.

The batter will make up to 12 pancakes, depending on the size you’re making.

Can I make a gluten-free waffle?

Absolutely. To make gluten-free waffles, replace unbleached all-purpose flour with your favorite gluten-free flour.

I like King Arthur’s foot for foot of flour.

Eat a balanced diet.

Clients often ask me how to turn a sweet breakfast into a meal.

Most nutrition clients are working with me to build a more balanced meal.

I guided them by the principles I mentioned in my book The Energy Plate, which ensures that each meal has a solid protein source, a healthy fat source, and a complex carbohydrate source that provides energy.

Instant bread (such as pumpkin bread or banana bread), pancakes, and waffles often provide carbohydrates and sometimes fat, but they only sometimes quickly offer protein.

No problem. To make a delicious waffle more well-rounded, you can add any of the following quick, accessible plant-based protein sources:

• A spoonful of stir-fried tofu
• A soy yogurt
• A cup of Chinese pudding
• 1 cup soy milk, hemp milk, or soy milk (such as Ripple brand)
• A few tablespoons of peanut or almond butter
• One ready-to-eat vegetarian protein shake (such as Koia or Owyn)
• A homemade plant-based protein shake
• A homemade vegan liquid egg, folded
• A handful of almonds

I also encourage clients to eat fruit or vegetables (or both) with every meal: breakfast, lunch, and dinner.

Fresh fruits, such as apples or berries, will add phytonutrients and micronutrients to your vegetarian pumpkin waffle breakfast.

Ingredients

1 1/4 cups vegan buttermilk (This is 1 1/4 cups of unsweetened, dairy-free milk mixed with a tablespoon of freshly squeezed lemon juice or apple cider vinegar)

2 cups unbleached all-purpose flour (240g)

One and a half teaspoons of baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons pumpkin pie spice (in place of 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, and 1/4 teaspoon allspice)

1/4 teaspoon salt

1 cup pumpkin (240g)

1 1/2 tablespoons avocado oil

Three tablespoons light brown sugar or brown sugar

Instructions

1. Preheat your waffle pan according to the manufacturer’s instructions.
2. If you still need to make vegan buttermilk in advance, do it now.
3. Whisk together the flour, baking powder, soda, pumpkin pie spice (or spice mixture), and salt in a large bowl.
4. Whisk together the vegan buttermilk, pumpkin powder, oil, and sugar in a medium mixing bowl.
5. Make a well in the center of the dry ingredients. Add wet ingredients. Stir together until no streaks of flour are visible in the batter (some small pieces of flour are good).
6. Transfer the waffle batter to the prepared waffle iron. Cook according to the manufacturer’s instructions. The amount of batter needed to make waffles may vary depending on the manufacturer and the shape of the waffle pan. I use 2/3 cup / 180 ml for large waffles and 1/4 cup / 60 ml for small or mini waffles. When the iron shows that the waffle is ready, take it out of the iron. Repeat until the batter is finished. You should buy 5-6 large or 10-12 small waffles.
7. Waffles can be served with toppings of their own choice. Put the waffles into an airtight container or separate them into individual containers. Store in the refrigerator overnight or in the freezer for up to 6 weeks.
8. Reheat the waffles in a standing toaster until they are hot and crisp. Alternatively, you can heat them in an air fryer at 350 degrees F for 4-8 minutes (4 minutes for unfrozen waffles and 7-8 minutes for frozen waffles).

By the way, they’re also a great snack if you want to eat something other than waffles for breakfast.

Spread peanut butter on one and add apple slices for an afternoon energy source. For a delicious dessert, you can top your waffles with chocolate mini fries.

Anyway, I hope you’ll like this recipe.