Irresistible Vegan Pumpkin Waffles

Embrace the cozy flavors of fall with this irresistible Pumpkin Waffles Recipe, perfect for a warming breakfast or brunch. These vegan waffles are made with wholesome ingredients like pumpkin puree, oat milk, and coconut oil, offering a non-dairy breakfast idea that’s both delicious and satisfying.

With the warm spices of cinnamon and the natural sweetness of pumpkin, these waffles are a delightful twist on traditional breakfast favorites, and can be enjoyed as sweet or savory waffles depending on your topping choices. Whether you’re looking for fall recipes or a vegan-friendly breakfast, these pumpkin waffles are sure to become a seasonal favorite!

Reasons why you’ll love this recipe♡

• Made with plant-based, nutritious ingredients that are perfect for vegans and health-conscious eaters.
• Adaptable with different toppings, spices, and sweeteners to suit personal tastes.
• Great for meal prep and reheating for busy mornings.

Ingredients you’ll need for this recipe

Servings: 8 waffles

Equipment

waffle iron

Step by Step Guide

In a medium bowl, mix together the pumpkin puree, oat milk, coconut oil, and sugar. Whisk until everything is well blended.

Add the flour, baking powder, baking soda, salt, and cinnamon to the bowl and whisk until the mixture is smooth and fully incorporated.

Preheat your waffle iron to medium-high heat and lightly coat it with non-stick spray.

Spoon about 1/3 cup of batter onto the waffle iron. Cook for 3-4 minutes, or until the waffle is golden brown and fully cooked.

Continue until all the batter has been used.

Serve the waffles with your favorite toppings.

Note:

Use just enough batter to cover the surface, as overfilling can cause a mess and uneven cooking.

Recipe FAQ

Q: Can I use almond milk instead of oat milk?
A: Yes, any plant-based milk, such as almond, soy, or coconut milk, works perfectly.

Q: Can I substitute pumpkin puree with fresh pumpkin?
A: Yes, just roast and puree fresh pumpkin until smooth before using it in the recipe.

Q: Is there a gluten-free option?
A: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.

Q: Can I use another oil instead of coconut oil?
A: Yes, you can use vegetable oil, olive oil, or avocado oil.

Q: What can I use as a sweetener if I don’t have organic pure cane sugar?
A: Maple syrup, agave syrup, or coconut sugar are great alternatives.

Q: Can I add spices for extra flavor?
A: Absolutely! Add nutmeg, cloves, or pumpkin spice for more depth.

Q: What if I don’t have a waffle iron?
A: The batter can be used to make pancakes on a non-stick griddle or pan.

Q: How do I store leftover waffles?
A: Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Q: How do I reheat the waffles?
A: Reheat in a toaster, oven, or air fryer to keep them crispy.

Q: Can I make the batter ahead of time?
A: It’s best to use the batter immediately for optimal fluffiness, but you can refrigerate it for a few hours if needed.

Q: What toppings go well with these waffles?
A: Maple syrup, coconut whipped cream, chopped nuts, or fresh fruit like bananas and berries.

Q: Can I use canned pumpkin pie mix instead of pumpkin puree?
A: It’s not recommended as the pie mix contains added spices and sweeteners.

Q: Why are my waffles sticking to the iron?
A: Ensure the waffle iron is preheated and well-greased before adding batter.

Q: Are these waffles kid-friendly?
A: Absolutely! They are naturally sweet, healthy, and loved by kids.