Vegan Pumpkin Waffles: Cozy, Crispy, and Perfect for Fall

You know those crisp fall mornings when the air smells like cinnamon and everything just feels cozy? That’s the kind of morning that calls for waffles. But not just any waffles, vegan pumpkin waffles. Because if we’re going to do breakfast, we’re doing it right.

These waffles are golden, crisp on the outside, and fluffy on the inside, with just the right amount of pumpkin spice goodness. And the best part? They’re totally dairy-free, egg-free, and ridiculously easy to whip up. So whether you’re a seasoned plant-based eater or just looking for a delicious breakfast, these waffles will not disappoint.

Ingredients You’ll Need:

2 ¼ cups all-purpose flour – You can also swap in whole wheat flour for a heartier texture.
2 cups oat milk – Any plant-based milk will do, but oat milk makes these extra creamy.
1 can (15 oz) pumpkin puree – Not pumpkin pie filling! Just the good ol’ plain stuff.
¼ cup coconut oil – Melted, so it blends in smoothly.
¼ cup organic pure cane sugar – Maple syrup works too if you prefer a more natural sweetener.
2 tsp baking powder – The key to getting that perfect fluffy texture.
½ tsp baking soda – Works with the baking powder to help these waffles rise.
½ tsp cinnamon – Because no pumpkin recipe is complete without it.
¼ tsp salt – Just a pinch to balance the sweetness.

How to Make the Magic Happen:

Mix the Wet Ingredients – In a medium-sized bowl, whisk together the pumpkin puree, oat milk, melted coconut oil, and sugar until everything is smooth and combined.

Mixing wet ingredients of vegan pumpkin waffles

Add the Dry Ingredients – To the same bowl, add the flour, baking powder, baking soda, cinnamon, and salt. Stir until the batter is smooth and lump-free.

Adding dry ingredients to the mixed wet ingredients of vegan pumpkin waffles

Heat the Waffle Iron – Set it to medium-high heat and spray with non-stick spray (because nothing ruins breakfast like a waffle that won’t let go).

Cook the Waffles – Pour about 1/3 cup of batter onto the waffle iron. Close the lid and cook for about 3-4 minutes, or until the waffles are golden brown and crispy.

Serve and Enjoy – Stack ‘em high and top with your favorites: maple syrup, chopped nuts, dairy-free whipped cream, or even a sprinkle of cinnamon sugar.

Variations to Keep Things Fun

Because sometimes, you just want to switch it up:

Pumpkin Spice Overload – Add a teaspoon of pumpkin pie spice for an even deeper fall flavor.
Chocolate Lover’s Dream – Stir in some dairy-free chocolate chips to make these extra indulgent.
Nutty Crunch – Mix in chopped pecans or walnuts for a little crunch in every bite.
Gluten-Free Option – Use a good 1:1 gluten-free flour blend instead of all-purpose flour.
Protein Boost – Add a scoop of your favorite plant-based protein powder for a heartier meal.

Frequently Asked Questions

Q: Can I make the batter ahead of time?
A: Yes! You can make the batter the night before and store it in the fridge. Just give it a good stir before using.

Q: Can I freeze these waffles?
A: Absolutely. Let them cool completely, then store them in an airtight container or freezer bag. Pop them in the toaster when you’re ready to eat.

Q: What’s the best way to reheat them?
A: A toaster or toaster oven works best! This keeps them crispy. The microwave is an option, but they’ll be softer.

Q: Can I use almond or soy milk instead of oat milk?
A: Yes! Any plant-based milk works just fine.

Q: What if I don’t have a waffle iron?
A: No problem. Turn these into pancakes! Just cook them in a non-stick skillet over medium heat for a few minutes on each side.

The Perfect Cozy Breakfast

There’s nothing like the smell of pumpkin waffles filling the kitchen to make a morning feel special. Whether you’re making these for a slow weekend breakfast, meal-prepping for busy mornings, or just indulging in a little fall-inspired treat, these waffles are sure to be a hit. So go ahead, grab a plate, drizzle on that syrup, and savor every bite. Happy waffle-making!