Golden, crispy on the outside, soft and fluffy on the inside—these Vegan Pumpkin Waffles are everything you want in a cozy fall breakfast. Made with simple pantry staples and packed with pumpkin spice goodness, this recipe is a seasonal win (no eggs or dairy required!).
These vegan pumpkin waffles aren’t just fall-flavored—they’re fall perfected. I first whipped these up during a chilly weekend when all I wanted was something cozy, fast, and made with the half can of pumpkin puree sitting in my fridge.
This plant-based waffle recipe has since become a weekend staple. The cinnamon and pumpkin make them feel festive, but the recipe is simple enough to whip up on a sleepy Tuesday morning. They also freeze beautifully—just pop them in the toaster and you’ve got a warm, spiced breakfast in minutes.
Love autumn breakfasts? You’ll also want to try my Blueberry Smoothie Bowl Recipe or Vegan Oat Milk for a quick, cozy pairing.
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💖 Why This Recipe Works
- Crispy + fluffy: The waffle texture is perfection—crisp edges with a soft, moist center.
No eggs or dairy: 100% vegan and made with pantry ingredients you probably already have.
Ready in minutes: The batter comes together fast, and cooking time is under 4 minutes per waffle.
⭐ Star Ingredients
Ready to make these vegan waffles? Once you're armed with your waffle iron, here's all you'll need.
- Pumpkin Purée: Adds moisture, a rich orange hue, and earthy sweetness to the batter.
- Oat Milk: A creamy, dairy-free base that pairs perfectly with fall flavors.
- Cinnamon: Warm and aromatic, it brings the classic pumpkin spice vibe without overwhelming.
- Coconut Oil: Keeps the waffles moist and crisp while adding a subtle richness.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Flour swap: Use whole wheat flour for added fiber, or oat flour for a gluten-free version.
- Spice it up: Add nutmeg, allspice, or pumpkin pie spice for deeper warmth.
- Sweetener swap: Use maple syrup or brown sugar instead of cane sugar for a cozier taste.
- Extra indulgent: Stir in dark chocolate chips or chopped pecans for a special twist.
Want more cozy, plant-based ideas? Try these Vegan Tacos or this creamy Mango Pineapple Smoothie next!
🔪 How To Make Vegan Pumpkin Waffles
- Step 1: In a medium-sized bowl, add the pumpkin puree, oat milk, coconut oil, and sugar. Whisk until well combined. Then add the flour, baking powder, baking soda, salt, and cinnamon to the same bowl and whisk until well combined and smooth.
- Step 2: Heat your waffle iron to medium-high heat and spray with non-stick spray. Add about ⅓ cup batter to the iron. Let it cook for about 3-4 minutes. Repeat until batter is done. Serve with your favorite toppings. Enjoy!
💡Hint: Don’t overfill your waffle maker—pumpkin batter expands! Start with less and adjust as needed.
👩🍳 Expert Tips
- Grease the iron: Whether using coconut oil, vegan butter, or spray—don’t skip this step!
- Use a mini waffle maker: It’s perfect for kids or portioning out for meal prep.
- Cool on a wire rack: This keeps the waffles crispy instead of soggy from steam.
- Freeze leftovers: Stack between parchment, freeze flat, and reheat in the toaster.
💭 FAQs
Absolutely! Any unsweetened plant-based milk works great in this waffle batter..
Try oat flour, buckwheat, or a gluten-free 1:1 blend. You may need to tweak the liquid slightly.
Cool on a wire rack immediately after cooking, and avoid stacking when hot.
Yes! Freeze them after cooling and reheat in a toaster or air fryer for best texture.
💖 Serving Suggestions
These are my favorite ways to serve pumpkin waffles:
- Powdered Sugar Dusting: Classic and pretty—especially on a weekend brunch board.ks Lavender Oat Milk Latte or this dreamy Butterfly Pea Tea Lemonade.
- Fresh Fruit and Maple Syrup: Top with berries, bananas, or apple slices and drizzle with real maple syrup.
- Vegan Whipped Cream: A dollop of coconut whipped cream turns these into dessert-for-breakfast.
- Nut Butter Drizzle: Add almond or peanut butter for a protein-packed twist.
- Chopped Nuts or Chocolate Chips: Sprinkle over the top for texture, crunch, or indulgence.
🍽 More Pumpkin Recipes
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Vegan Pumkin Waffles
Ingredients
- 2 ¼ cup All Purpose Flour
- 2 cups Oat Milk
- 1 Can Pumpkin Puree 15 oz
- ¼ cup Coconut Oil
- ¼ cup Cane Sugar
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
Instructions
- In a medium size bowl add the pumpkin puree, oat milk, coconut oil and sugar. Whisk until well combined.
- Then add the flour, baking powder, baking soda, salt and cinnamon to the same bowl and whisk until well combined and smooth.Heat your waffle iron to medium high heat and spray with non-stick spray.
- Add about ⅓ cup batter to the iron. Let it cook for about 3-4 minutes.
- Repeat until batter is done. Serve with your favorite toppings. Enjoy!
These Vegan Pumpkin Waffles are a fall favorite—crispy on the outside, fluffy inside, and packed with cozy pumpkin flavor. I love adding a sprinkle of chocolate chips or a dash of extra cinnamon for a spiced-up twist. Let me know how you top yours!