Look no further for the perfect fall breakfast! These vegan pumpkin waffles are crispy on the outside, tender and fluffy on the inside. Served with vegan buttery spread and warm maple syrup, these are so delicious and comforting.
With the feeling of fall in the air, I just had to make a cozy breakfast this morning. It was grey, wet, and windy, but we felt warm and full after a plate of these vegan pumpkin waffles.
Waffles are a favorite at our house – one son loves these with lots of warm maple syrup, and the other likes a simple dusting of cinnamon sugar on his serving.
However you like to eat waffles, these are a must make recipe. You will love the texture of these – soft on the inside with a nice crisp edge.
One thing that might surprise you about this recipe is the way the batter puffs up after you mix it together. Since there aren’t eggs in this recipe, a fair amount of baking powder is used to make these super fluffy.
Take a look at the photo below to see how this waffle batter fluffs up after just 5 minutes.
- vegan buttery spread
- brown sugar
- pumpkin puree
- ground ginger
- baking powder
How to make vegan pumpkin waffles
- Melt the vegan buttery spread and add the pumpkin puree, brown sugar, and spices. Stir.
- Add the flour, baking powder, salt, vinegar, and water, and mix well.
- Preheat the waffle iron while you allow the batter to rise for 5 minutes. It will puff up significantly.
- Spoon the batter into the waffle iron and cook according to your waffle iron’s instructions.
- Enjoy with vegan butter spread, syrup, and or whipped coconut cream.
Storage and Reheating
These waffles store really well! You can keep them in the refrigerator for up to 4 days, or you can freeze them. To freeze, simply place in a ziploc freezer bag. They should stay fresh for about 3 months.
When you want to reheat these, I recommend the toaster oven or a regular toaster, that way they will keep that crisp edge. If you use the microwave, these do get a little chewy, so I don’t recommend that.
Yes, one and a half tablespoons of baking powder is the correct amount. As long as your baking powder is fresh, you should not be able to taste it in the recipe.
I haven’t tried that yet. If you try it, please let me know! I would recommend a gluten free flour blend that doesn’t have xanthan gum in it for the best texture.
You can use a regular waffle iron, or a Belgian waffle maker. Either should work well! I made these with a Belgian waffle maker.
More Vegan Breakfast Recipes
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Fluffy and Crispy Vegan Pumpkin Waffles.
Fluffy, crispy, and so delicious, these vegan pumpkin waffles are the perfect fall breakfast!
- ⅓ cup vegan buttery spread melted, or the oil of your choice
- ⅓ cup brown sugar
- 2 ½ Tablespoons pumpkin puree
- 1 ¼ teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- 2 cups flour
- 1 ¾ Tablespoons baking powder
- ¼ teaspoon salt
- 1 ½ cups water
- 1 teaspoon white vinegar
Preheat the waffle maker.
Put the melted vegan buttery spread, brown sugar, pumpkin puree, and spices in a large bowl. Stir well.
Add the flour, baking powder, and salt. Add the water and vinegar, and mix together.
Allow the batter to rise for 5 minutes while the waffle maker heats up.
Spoon the batter into the preheated waffle iron. Cook according to your waffle iron's instructions.
Remove the cooked waffle and place on a plate.
Repeat steps 7 and 8 with remaining batter.
Serve with vegan buttery spread, cinnamon sugar, or maple syrup.
The amount of waffles you will get out of this recipe will vary based on the type of waffle maker you use. I used a Belgian waffle maker.
Based on that waffle maker, the serving size is two quarters of a waffle (one half). These are thick waffles when you use that style waffle iron.
You can store leftover waffles in the freezer for up to 4 days.
You can freeze leftover waffles in a freezer bag for up to 3 months.
We love these! They are easy to make and have a great texture.