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Home » Breakfast » Fluffy and Crispy Vegan Pumpkin Waffles.

Fluffy and Crispy Vegan Pumpkin Waffles.

Sep 22, 2021 by Kelly Roenicke · 1 Comment

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easy pumpkin waffle recipe

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.

vegan pumpkin waffles on an orange plate

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.

waffle batter in a white bowl

Ingredients

  • vegan buttery spread
  • brown sugar
  • pumpkin puree
  • cinnamon
  • nutmeg
  • ground ginger
  • flour
  • baking powder
  • salt
  • vinegar
  • water

How to make vegan pumpkin waffles

  1. Melt the vegan buttery spread and add the pumpkin puree, brown sugar, and spices. Stir.
  2. Add the flour, baking powder, salt, vinegar, and water, and mix well.
  3. Preheat the waffle iron while you allow the batter to rise for 5 minutes. It will puff up significantly.
  4. Spoon the batter into the waffle iron and cook according to your waffle iron’s instructions.
  5. 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.

pumpkin waffles with syrup being poured on them

FAQs

That seems like a lot of baking powder – is that amount correct?

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.

Can these be made gluten free?

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.

What kind of waffle iron should I use?

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

  • Fluffy Vegan Pancakes
  • Pumpkin Chocolate Chip Pancakes
  • Classic Banana Muffins

Disclosure: This post contains affiliate links.

easy vegan pumpkin waffles
5 from 1 vote
Print

Fluffy and Crispy Vegan Pumpkin Waffles.

Fluffy, crispy, and so delicious, these vegan pumpkin waffles are the perfect fall breakfast!

Course Breakfast
Cuisine Dairy Free, Egg Free, vegan.
Keyword fall breakfast ideas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Calories 335 kcal
Author Kelly Roenicke

Ingredients

  • â…“ cup vegan buttery spread melted, or the oil of your choice
  • â…“ cup brown sugar
  • 2 ½ Tablespoons pumpkin puree
  • 1 ¼ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • â…› teaspoon nutmeg
  • 2 cups flour
  • 1 ¾ Tablespoons baking powder
  • ¼ teaspoon salt
  • 1 ½ cups water
  • 1 teaspoon white vinegar
US Customary – Metric

Instructions

  1. Preheat the waffle maker.

  2. Put the melted vegan buttery spread, brown sugar, pumpkin puree, and spices in a large bowl. Stir well.

  3. Add the flour, baking powder, and salt. Add the water and vinegar, and mix together.

  4. Allow the batter to rise for 5 minutes while the waffle maker heats up.

  5. Spoon the batter into the preheated waffle iron. Cook according to your waffle iron's instructions.

  6. Remove the cooked waffle and place on a plate.

  7. Repeat steps 7 and 8 with remaining batter.

  8. Serve with vegan buttery spread, cinnamon sugar, or maple syrup.

Recipe Notes

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.

Nutrition Facts
Fluffy and Crispy Vegan Pumpkin Waffles.
Amount per Serving
Calories
335
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
4
g
Sodium
 
227
mg
10
%
Potassium
 
522
mg
15
%
Carbohydrates
 
56
g
19
%
Fiber
 
2
g
8
%
Sugar
 
15
g
17
%
Protein
 
5
g
10
%
Vitamin A
 
1744
IU
35
%
Vitamin C
 
1
mg
1
%
Calcium
 
211
mg
21
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
waffles with syrup on them on an orange plate

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Filed Under: Breakfast, Dairy Free, food, Nut Free, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    September 22, 2021 at 7:36 pm

    5 stars
    We love these! They are easy to make and have a great texture.

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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