13 Delicious Vegan Pumpkin Waffles Recipes

Fall is the perfect time to cozy up with a plate of warm, fluffy vegan pumpkin waffles, and we’ve rounded up 13 irresistible recipes to satisfy your autumn cravings. Whether you’re a seasoned vegan or just looking to spice up your breakfast routine, these delicious variations promise a delightful start to any day. Dive in and discover your new favorite waffle recipe!

Fluffy Vegan Pumpkin Waffles with Maple Syrup

Here’s how to whip up a batch of these delightful waffles that are sure to brighten your morning. Perfect for beginners, this recipe breaks down each step to ensure your waffles come out fluffy and full of flavor every time.

Ingredients

• 1 1/2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1 cup of pumpkin puree
• 1/4 cup of maple syrup, plus extra for serving
• 1/4 cup of melted coconut oil
• 1 teaspoon of vanilla extract
• 1 cup of almond milk
• A splash of apple cider vinegar

Instructions

1. Preheat your waffle iron to 375°F. This ensures a crispy exterior.
2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Tip: Sifting the flour can make your waffles even fluffier.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, vanilla extract, almond milk, and apple cider vinegar until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough waffles, so stop when you no longer see dry flour.
5. Lightly grease the waffle iron with coconut oil. Pour enough batter to cover the center and slightly spread it towards the edges. Close the lid and cook for about 5 minutes, or until the waffle is golden brown and crisp. Tip: Resist the urge to open the waffle iron too soon; patience ensures even cooking.
6. Serve immediately with a generous drizzle of maple syrup. These waffles are best enjoyed fresh, offering a perfect balance of fluffy interior and crispy edges. For an extra touch, top with toasted pecans or a dollop of coconut whipped cream.

Enjoy the warm, spiced aroma that fills your kitchen as these waffles cook. Each bite delivers a comforting blend of pumpkin and maple, making it a fall favorite that’s vegan-friendly.

Crispy Vegan Pumpkin Waffles with Cinnamon Sugar

Welcome to a delightful breakfast adventure where we’ll transform simple ingredients into crispy, golden vegan pumpkin waffles, lightly dusted with cinnamon sugar. Perfect for a cozy morning or a special brunch, these waffles are surprisingly easy to make and utterly delicious.

Ingredients

• 1 and 1/2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1 cup of canned pumpkin puree
• 1/4 cup of maple syrup
• 1/4 cup of melted coconut oil, plus a little extra for greasing
• 1 cup of almond milk
• 1 teaspoon of vanilla extract
• A couple of tablespoons of cinnamon sugar for sprinkling

Instructions

1. Preheat your waffle iron to 375°F. This ensures your waffles start cooking immediately for maximum crispiness.
2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Tip: Sifting the dry ingredients can prevent lumps for a smoother batter.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough waffles, so stop as soon as you see no dry flour.
5. Lightly grease the waffle iron with coconut oil. Pour about 1/2 cup of batter onto the center of the iron, close, and cook for about 5 minutes or until the waffles are golden and crispy. Tip: Avoid opening the iron too soon to prevent the waffles from tearing.
6. Carefully remove the waffle and repeat with the remaining batter. Sprinkle each waffle with cinnamon sugar while still warm.

Ready to serve, these waffles boast a perfect balance of crispy edges and tender centers, with the warm spices and pumpkin creating a comforting flavor profile. For an extra indulgent touch, drizzle with more maple syrup or top with a dollop of coconut whipped cream.

Gluten-Free Vegan Pumpkin Waffles

Absolutely perfect for a cozy morning, these gluten-free vegan pumpkin waffles are a delightful way to start your day. They’re easy to make and packed with flavor, ensuring a satisfying breakfast that everyone can enjoy.

Ingredients

• 1 cup of gluten-free flour blend
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of pumpkin pie spice
• 1 cup of pumpkin puree
• 1/4 cup of maple syrup
• 1/4 cup of melted coconut oil
• 1 teaspoon of vanilla extract
• 3/4 cup of almond milk, plus a splash more if needed

Instructions

1. Preheat your waffle iron to 375°F to ensure it’s ready when your batter is.
2. In a large bowl, whisk together the gluten-free flour blend, baking powder, salt, and pumpkin pie spice until well combined.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, vanilla extract, and almond milk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If the batter seems too thick, add a splash more almond milk to loosen it up.
5. Lightly grease the waffle iron with coconut oil to prevent sticking.
6. Pour enough batter onto the waffle iron to cover the center and most of the surface, then close the lid and cook for about 5 minutes, or until the waffles are golden brown and crisp.
7. Carefully remove the waffles from the iron and repeat with the remaining batter.

Unbelievably fluffy and rich with pumpkin flavor, these waffles are a treat on their own or topped with a dollop of coconut whipped cream and a drizzle of maple syrup. For an extra crunch, sprinkle some toasted pecans on top before serving.

Vegan Pumpkin Spice Waffles with Pecans

Just imagine waking up to the warm, inviting aroma of pumpkin spice wafting through your kitchen. These Vegan Pumpkin Spice Waffles with Pecans are the perfect way to start your day, combining the cozy flavors of fall with a satisfying crunch.

Ingredients

• 1 1/2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 2 teaspoons of pumpkin pie spice
• 1 cup of pumpkin puree
• 1/4 cup of maple syrup
• 1/4 cup of melted coconut oil
• 1 cup of almond milk, plus a splash more if needed
• 1 teaspoon of vanilla extract
• a handful of pecans, chopped

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot and ready for the batter.
2. In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until well combined.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. If the batter seems too thick, add a splash more almond milk.
5. Gently fold in the chopped pecans, being careful not to overmix the batter.
6. Lightly grease the waffle iron with a bit of coconut oil, then pour in enough batter to cover the iron’s surface, closing the lid quickly.
7. Cook for about 5 minutes, or until the waffles are golden brown and crisp. Tip: Resist the urge to open the iron too soon to prevent sticking.
8. Carefully remove the waffles and repeat with the remaining batter. Tip: Keep finished waffles warm in a 200°F oven while you cook the rest.
9. Serve immediately with your favorite toppings. Tip: For extra crunch, sprinkle additional chopped pecans on top.

Delightfully crisp on the outside and tender on the inside, these waffles are a harmonious blend of sweet and spicy. Try drizzling them with extra maple syrup and a dollop of coconut whipped cream for an indulgent breakfast treat.

Chocolate Chip Vegan Pumpkin Waffles

Making these Chocolate Chip Vegan Pumpkin Waffles is easier than you think, and they’re perfect for a cozy morning or a festive brunch. Let’s dive into the process step by step to ensure you get fluffy, flavorful waffles every time.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 tsp of pumpkin pie spice
• 1 cup of pumpkin puree
• 1/4 cup of maple syrup
• 1/4 cup of melted coconut oil
• 1 cup of almond milk, plus a splash more if needed
• 1 tsp of vanilla extract
• 1/2 cup of vegan chocolate chips

Instructions

1. Preheat your waffle iron to 375°F to ensure it’s ready when your batter is.
2. In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until well combined.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough waffles, so stop when you no longer see dry flour.
5. Gently fold in the vegan chocolate chips into the batter.
6. Lightly grease the waffle iron with coconut oil or a non-stick spray. Tip: This prevents sticking and ensures easy removal.
7. Pour enough batter onto the waffle iron to cover the center and most of the surface, then close the lid. Cook for about 5 minutes or until the waffle is golden brown and crisp. Tip: Avoid opening the lid too soon to prevent the waffle from tearing.
8. Carefully remove the waffle and repeat with the remaining batter.

Perfectly crisp on the outside and tender inside, these waffles are a delightful mix of pumpkin spice and melty chocolate. Serve them stacked high with a drizzle of maple syrup and a sprinkle of extra chocolate chips for an indulgent breakfast treat.

Vegan Pumpkin Waffles with Apple Compote

Sometimes, the best mornings start with a warm, comforting breakfast that feels like a hug. Today, we’re making Vegan Pumpkin Waffles with Apple Compote, a perfect blend of cozy spices and sweet, tangy fruit.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp sugar
• 1 tsp pumpkin pie spice
• 1 cup pumpkin puree
• 1 1/4 cups almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 2 apples, peeled and diced
• a splash of lemon juice
• 2 tbsp maple syrup
• a pinch of cinnamon

Instructions

1. Preheat your waffle iron to 375°F. This ensures a crispy exterior.
2. In a large bowl, whisk together the flour, baking powder, salt, sugar, and pumpkin pie spice. Tip: Sifting the dry ingredients can prevent lumps.
3. Add the pumpkin puree, almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Stir until just combined. Overmixing can lead to tough waffles.
4. Pour the batter onto the hot waffle iron, using about 1/2 cup per waffle. Cook for 5 minutes or until golden brown and crisp.
5. While the waffles cook, combine the diced apples, lemon juice, maple syrup, and cinnamon in a small saucepan over medium heat. Cook for 10 minutes, stirring occasionally, until the apples are soft but still hold their shape.
6. Serve the waffles hot, topped with the warm apple compote. Tip: For extra crunch, sprinkle with chopped walnuts.

Here’s how these waffles turn out: fluffy inside with a crispy edge, spiced just right, and the apple compote adds a lovely contrast. Try stacking them high with layers of compote in between for a stunning brunch presentation.

Protein-Packed Vegan Pumpkin Waffles

Baking these Protein-Packed Vegan Pumpkin Waffles is a breeze, even if you’re new to the kitchen. They’re perfect for a hearty breakfast or a nutritious snack, packed with flavor and goodness.

Ingredients

• 1 cup of pumpkin puree
• A couple of cups of oat flour
• A splash of almond milk
• 2 tbsp of maple syrup
• A dash of vanilla extract
• 1 tsp of baking powder
• A pinch of salt
• 1 scoop of vegan protein powder
• A sprinkle of cinnamon

Instructions

1. Preheat your waffle iron to 375°F to ensure it’s hot and ready for the batter.
2. In a large bowl, mix together the pumpkin puree, oat flour, almond milk, maple syrup, and vanilla extract until smooth. Tip: If the batter feels too thick, add a little more almond milk to loosen it.
3. Gently fold in the baking powder, salt, vegan protein powder, and cinnamon until just combined. Avoid overmixing to keep the waffles light and fluffy.
4. Lightly grease the waffle iron with a bit of oil or non-stick spray to prevent sticking.
5. Pour enough batter onto the iron to cover the center and slightly spread it out. Close the lid and cook for about 5 minutes, or until the waffles are golden brown and crisp. Tip: Don’t peek too early; let them cook undisturbed for the best texture.
6. Carefully remove the waffles and repeat with the remaining batter. Tip: Keep finished waffles warm in a 200°F oven while you cook the rest.

Just out of the iron, these waffles are delightfully crisp on the outside and tender inside, with a warm spice from the cinnamon. Serve them stacked high with a dollop of almond butter and a drizzle of maple syrup for an extra indulgent touch.

Vegan Pumpkin Waffles with Coconut Whipped Cream

Craving something sweet, wholesome, and utterly comforting for breakfast? These vegan pumpkin waffles with coconut whipped cream are your ticket to a cozy morning. Perfect for beginners, this recipe walks you through each step with precision.

Ingredients

• 1 1/2 cups of all-purpose flour
• 2 tsp of baking powder
• 1/2 tsp of salt
• 1 tsp of pumpkin pie spice
• 1 cup of pumpkin puree
• 1/4 cup of maple syrup
• 1/4 cup of melted coconut oil
• 1 cup of almond milk, plus a splash more if needed
• 1 tsp of vanilla extract
• A can of full-fat coconut milk, chilled overnight
• A couple of tbsp of powdered sugar

Instructions

1. Preheat your waffle iron to 375°F. This ensures a crispy exterior.
2. In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Tip: Sifting the flour can make your waffles lighter.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined. If the batter seems too thick, add a splash more almond milk.
5. Cook the batter in the waffle iron according to the manufacturer’s instructions, usually about 5 minutes, or until golden brown and crispy.
6. While the waffles cook, open the chilled can of coconut milk. Scoop out the solid cream into a bowl, leaving the water behind.
7. Whip the coconut cream with powdered sugar until fluffy. Tip: Chill your mixing bowl beforehand for best results.
8. Serve the waffles warm with a dollop of coconut whipped cream. Tip: For extra flair, drizzle with a little more maple syrup.

Warm, spiced, and delightfully fluffy, these waffles pair beautifully with the creamy coconut topping. Try stacking them high for an Instagram-worthy breakfast or enjoy them straight off the iron for a simple treat.

Savory Vegan Pumpkin Waffles with Herbs

Haven’t you ever wished for a breakfast that’s both comforting and packed with flavor? These Savory Vegan Pumpkin Waffles with Herbs are your answer, combining the warmth of pumpkin with the freshness of herbs for a meal that’s sure to start your day right.

Ingredients

• 1 cup of pumpkin puree
• A couple of tablespoons of olive oil
• 1 and a half cups of all-purpose flour
• A splash of almond milk
• 2 teaspoons of baking powder
• A pinch of salt
• 1 tablespoon of maple syrup
• A handful of fresh herbs (think rosemary or thyme), finely chopped

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough to crisp the waffles perfectly.
2. In a large bowl, whisk together the pumpkin puree, olive oil, and almond milk until smooth. Tip: The smoother your mixture, the fluffier your waffles will be.
3. Add the flour, baking powder, salt, and maple syrup to the wet ingredients, stirring until just combined. Overmixing can lead to tough waffles, so a few lumps are okay.
4. Fold in the chopped herbs gently, distributing them evenly throughout the batter.
5. Lightly grease the waffle iron with a bit of olive oil, then pour in enough batter to cover the center grid. Close the lid and cook for about 5 minutes, or until the waffles are golden and crisp. Tip: Resist the urge to open the iron too early; patience ensures a perfect crust.
6. Serve the waffles hot, garnished with extra herbs or a drizzle of maple syrup for an extra touch of sweetness. Tip: For a savory twist, top with avocado slices or a dollop of vegan cream cheese.

Just imagine biting into these waffles: the crisp exterior gives way to a soft, herb-infused center, with the pumpkin adding a subtle sweetness that’s perfectly balanced by the savory herbs. Try serving them with a side of roasted tomatoes or a simple arugula salad for a complete meal that’s as nutritious as it is delicious.

Vegan Pumpkin Waffles with Berry Coulis

Perfect for a cozy autumn morning, these Vegan Pumpkin Waffles with Berry Coulis are a delightful way to start your day. Follow these simple steps to create a breakfast that’s as nutritious as it is delicious.

Ingredients

• 1 1/2 cups of all-purpose flour
• 2 tsp of baking powder
• 1/2 tsp of salt
• 1 tsp of pumpkin pie spice
• 1 cup of pumpkin puree
• 1/4 cup of maple syrup
• 1/4 cup of melted coconut oil
• 1 cup of almond milk
• 1 tsp of vanilla extract
• a couple of cups of mixed berries
• a splash of lemon juice
• 2 tbsp of sugar

Instructions

1. Preheat your waffle iron to 375°F to ensure it’s ready when your batter is.
2. In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Tip: Overmixing can lead to tough waffles.
5. Pour the batter onto the hot waffle iron, using about 1/2 cup per waffle, and cook for about 5 minutes or until golden brown and crisp.
6. While the waffles cook, place the mixed berries, lemon juice, and sugar in a small saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until the berries break down into a sauce. Tip: For a smoother coulis, blend the mixture after cooking.
7. Serve the waffles hot, topped with the warm berry coulis. Tip: For an extra touch, sprinkle with powdered sugar or add a dollop of coconut whipped cream.

Vibrant and flavorful, these waffles boast a tender interior with a crispy exterior, perfectly complemented by the sweet-tart berry coulis. Try serving them with a side of toasted pecans for added crunch.

Low-Carb Vegan Pumpkin Waffles

Good morning, fellow food enthusiasts! Today, we’re diving into a delightful breakfast option that’s both low-carb and vegan, perfect for those cozy autumn mornings or whenever you’re craving something sweet yet healthy.

Ingredients

• 1 cup of almond flour, because it’s light and gives a nice texture
• A couple of tablespoons of pumpkin puree, for that autumnal flavor
• A splash of almond milk, to get the right batter consistency
• 1 teaspoon of baking powder, to make them fluffy
• A pinch of cinnamon, because pumpkin and cinnamon are best friends
• 1 tablespoon of maple syrup, for a touch of sweetness
• A dash of vanilla extract, to round out the flavors

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough for a crispy exterior.
2. In a large bowl, whisk together the almond flour, baking powder, and cinnamon until well combined.
3. Add the pumpkin puree, almond milk, maple syrup, and vanilla extract to the dry ingredients. Mix until you have a smooth batter. Tip: If the batter seems too thick, add a little more almond milk, one tablespoon at a time.
4. Lightly grease the waffle iron with a bit of coconut oil or non-stick spray to prevent sticking.
5. Pour enough batter onto the waffle iron to cover the center and most of the surface, then close the lid. Cook for about 5 minutes, or until the waffles are golden brown and crisp. Tip: Resist the urge to open the waffle iron too soon; patience ensures even cooking.
6. Carefully remove the waffle and repeat with the remaining batter. Tip: Keep cooked waffles warm in a 200°F oven while you finish the batch.

These waffles come out wonderfully crisp on the outside with a soft, pumpkin-spiced center. Serve them with a dollop of coconut whipped cream and a drizzle of maple syrup for an extra indulgent breakfast, or enjoy them as is for a quick, satisfying bite.

Vegan Pumpkin Waffles with Caramelized Bananas

Fall is the perfect time to whip up something warm and comforting for breakfast, and these vegan pumpkin waffles with caramelized bananas are just the ticket. Follow along as we break down each step to ensure your waffles come out perfectly fluffy and golden every time.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil, plus a splash more for the waffle iron
• 1 cup almond milk
• 1 tsp vanilla extract
• 2 bananas, sliced
• 2 tbsp brown sugar
• A pinch of cinnamon

Instructions

1. Preheat your waffle iron to 375°F and lightly brush it with coconut oil to prevent sticking.
2. In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough waffles, so stop as soon as you see no dry flour.
5. Cook the batter in the waffle iron according to the manufacturer’s instructions, usually about 5 minutes, or until the waffles are golden and crisp.
6. While the waffles cook, heat a non-stick skillet over medium heat. Add the banana slices and sprinkle with brown sugar and cinnamon. Cook for 2-3 minutes on each side until caramelized. Tip: Don’t stir the bananas too much to allow the sugar to caramelize properly.
7. Serve the waffles hot, topped with the caramelized bananas. Tip: For an extra indulgent touch, drizzle with a little more maple syrup or a dollop of coconut whipped cream.

Out of the waffle iron, these beauties are crisp on the outside, tender on the inside, with the warm spices of pumpkin pie and the sweet, gooey goodness of caramelized bananas. Try stacking them high for an impressive brunch centerpiece or enjoy them straight off the iron for a cozy morning treat.

Spiced Vegan Pumpkin Waffles with Almond Butter Drizzle

Perfect for a cozy autumn morning, these Spiced Vegan Pumpkin Waffles with Almond Butter Drizzle are a delightful way to start your day. They’re packed with warm spices and topped with a creamy almond butter drizzle that’s simply irresistible.

Ingredients

• 1 1/2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 2 teaspoons of pumpkin pie spice
• 1 cup of pumpkin puree
• 1/4 cup of maple syrup
• 1/4 cup of melted coconut oil
• 1 cup of almond milk
• 1 teaspoon of vanilla extract
• a splash of apple cider vinegar
• 1/2 cup of almond butter
• a couple of tablespoons of warm water

Instructions

1. Preheat your waffle iron to 375°F to ensure it’s hot and ready for the batter.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, almond milk, vanilla extract, and apple cider vinegar until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the waffles light and fluffy.
5. Lightly grease the waffle iron with a bit of coconut oil, then pour in enough batter to cover the center of the iron, about 1/2 cup depending on the size of your iron.
6. Close the lid and cook for about 5 minutes, or until the waffles are golden brown and crisp.
7. While the waffles cook, prepare the almond butter drizzle by whisking together the almond butter and warm water until it reaches a pourable consistency.
8. Serve the waffles hot, drizzled with the almond butter sauce and any additional toppings you like.

Enjoy the perfect balance of fluffy and crisp in every bite, with the warm spices of the pumpkin and the rich, nutty flavor of the almond butter drizzle. For an extra special touch, top with sliced bananas or a sprinkle of cinnamon.

Conclusion

Perfect for any morning, these 13 vegan pumpkin waffle recipes offer a treasure trove of autumnal flavors to brighten your breakfast table. Whether you’re craving something classic or adventurous, there’s a waffle here to satisfy. We’d love to hear which recipe wins your heart—drop a comment below! And if you enjoyed this roundup, don’t forget to share the pumpkin love on Pinterest. Happy waffle making!