Easy Vegan Pumpkin Waffles
These waffles are made with a whole can of pumpkin and plenty of pumpkin pie spices. They’re made in just 1 bowl and can be whipped up FAST on a Fall weekend morning! You can make several substitutions depending on your needs, be it oil free, gluten free, whole grain and more. Let’s make some pumpkin waffles!
How to make vegan pumpkin waffles, step by step:
First, preheat your waffle iron. I love my Presto Flip Waffle Iron, it really is non-stick. If your waffles stick frequently, it’s time for a new waffle iron. The problem is in the waffle iron, not the batter! In a large bowl, whisk together the pumpkin, oil, soy milk and sugar until smooth. This post contains affiliate links. Read my full disclosure here.
Add the flour on top of the wet ingredients, then sprinkle on top of the flour the baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Mix the dry into the wet with a large spoon until just combined. Do not over mix. Cook the waffles according to your waffle iron’s instructions. They will be crisp on the outside and golden brown when done.
Special Tips & Instructions
These pumpkin waffles are quite flexible! Here are some substitutions you could make:
Oil free: Use applesauce instead of oil. They won’t be quite as crisp but it works. Milk options: I used soy milk, but you can use any non-dairy milk you prefer. Gluten free: Substitute a quality gluten free flour mix. Almond flour or coconut flour will not work here. Less sweet: Cut the sugar in half, substitute maple syrup or coconut sugar. Whole grain: Whole wheat pastry flour, white flour or even spelt flour will work, but of course they will taste more “whole-wheat” like.
Want more Fall breakfast recipe ideas?
Starbucks Copycat Vegan Pumpkin Scones Vegan Pumpkin Muffins Vegan Pumpkin Bread Vegan Cinnamon Rolls
Recipe adapted from Vegan with a Vengeance, one of my first vegan cookbooks!
