Pumpkin Waffles Recipe
These Pumpkin Waffles are my go-to when I want something cozy and delicious but still easy to make.
They’re soft on the inside, crispy on the outside, and packed with pumpkin spice flavor.
The best part?
This recipe is completely dairy-free and vegan, so everyone can enjoy it!
Whether you’re making a big weekend breakfast or meal-prepping for busy mornings, these waffles are a perfect fall breakfast treat.
And you will need no fancy ingredients or complicated steps. Just start thinking about your toppings!
Ingredients
- 2 ¼ cup all-purpose flour
- 2 cups oat milk
- 1 can (15 oz) pumpkin puree
- ¼ cup coconut oil
- ¼ cup organic pure cane sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
How to Make Pumpkin Waffles
- In a medium bowl, whisk together the pumpkin puree, oat milk, coconut oil, and sugar until smooth.
- Add the flour, baking powder, baking soda, salt, and cinnamon to the same bowl. Stir until the batter is smooth and well combined.
- Preheat your waffle iron to medium-high heat and spray it with non-stick spray.
- Pour about 1/3 cup of batter into the waffle iron. Let it cook for 3-4 minutes, or until golden brown and crispy.
- Repeat until the batter is done.
- Serve with your favorite toppings!
Topping Ideas
These Pumpkin Spice Waffles taste amazing on their own, but adding toppings makes them even better! Here are some ideas:
- Maple syrup
- Whipped coconut cream
- Chopped pecans or walnuts
- Fresh berries
- Pumpkin seeds
- Cinnamon sugar
Tips for Making the Best Pumpkin Waffles
- Don’t overmix the batter: A few lumps are fine! Overmixing can make the waffles dense.
- Let the waffle iron heat up completely: This helps get crispy edges.
- Cook a little longer for extra crispiness: If you like really crispy waffles, let them cook a minute longer.
- Keep them warm: Place cooked waffles on a baking sheet in a 200°F (93°C) oven while you finish the rest.
- Use a different plant-based milk: Almond milk, soy milk, or coconut milk will all work.
Storing Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Place waffles in a freezer bag with parchment paper between them. They’ll keep for up to 3 months.
Reheating Instructions
- Toaster: Pop them in the toaster for the crispiest results.
- Oven: Bake at 350°F (175°C) for 5-10 minutes.
- Microwave: Works in a pinch but may soften the waffles.
These Pumpkin Waffles are a must-try for fall!
They’re crispy, fluffy, and full of warm pumpkin spice flavor.
Whether you serve them for a cozy fall breakfast or meal-prep them for the week, they’re sure to be a hit.
Give this Pumpkin Waffles Recipe a try, and let me know what’s your favorite way to top them?
Vegan Pumpkin Waffles
Ingredients
- 2 ¼ cup all-purpose flour
- 2 cups oat milk
- 1 can (15 oz) pumpkin puree
- ¼ cup coconut oil
- ¼ cup organic pure cane sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- In a medium bowl, whisk together the pumpkin puree, oat milk, coconut oil, and sugar until smooth.
- Add the flour, baking powder, baking soda, salt, and cinnamon to the same bowl. Stir until the batter is smooth and well combined.
- Preheat your waffle iron to medium-high heat and spray it with non-stick spray.
- Pour about 1/3 cup of batter into the waffle iron. Let it cook for 3-4 minutes, or until golden brown and crispy.
- Repeat until the batter is done.
- Serve with your favorite toppings!
