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 your 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.
The texture of the finished product is fluffy on the inside and crispy on the outside.
- Vegan Buttery Spread – Melted vegan buttery spread works well in this recipe. You could also use coconut oil or organic canola oil if you prefer.
- Brown Sugar – I like the flavor of brown sugar in these waffles. If you would rather, you can use organic cane sugar or coconut sugar.
- Pumpkin Puree – Be sure to use 100% pure pumpkin puree. Don’t use pumpkin pie filling, which can have added sugar and spices.
- Flour – I used white spelt flour, but you could use an equal amount of all-purpose flour instead.
- Spices – Cinnamon, ground ginger, and nutmeg make this recipe taste like fall!
- Baking Powder – This is the secret to light and fluffy waffles. Make sure your baking powder is not expired for best results.
Step by Step Instructions
- 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, 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 freezer bag. They should stay fresh frozen 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! Be sure to follow the instructions for your specific machine.
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Fluffy and Crispy Vegan Pumpkin Waffles.
- 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.