Spice up your fall weekends with these easy pumpkin waffles! They're crisp on the edges, tender in the middle, and filled with delicious pumpkin flavor.
Lately, making these pumpkin waffles has become my favorite Saturday morning activity. I love to stand over the warm waffle iron as they cook, letting the scent of pumpkin, vanilla, and warm spices waft over me. Needless to say, by the time the pumpkin waffles are done, I’m more than ready to eat. I devour one right away, while it’s still nice and hot. Then, I let the others cool and stash them in an airtight bag in the freezer. They reheat perfectly, so in the fall, I try to keep a supply of frozen pumpkin waffles on hand for whenever a weekday waffle craving strikes.
These pumpkin waffles are moist and tender, light and fluffy, and packed with spiced pumpkin flavor. I haven’t been able to get enough of them this fall. I think you’ll love them too!
Pumpkin Waffle Recipe Ingredients
This pumpkin waffle recipe calls for these simple ingredients:
- Pumpkin, of course! It makes these waffles moist and tender and fills them with pumpkin flavor.
- Almond milk and apple cider vinegar – My DIY vegan buttermilk replacement. They give these pumpkin waffles an amazing light and fluffy texture.
- Spelt flour – If you don’t keep spelt flour on hand, feel free to swap in a 50/50 blend of white and whole wheat flour.
- Baking powder – It helps them puff up as they cook.
- Flaxseed meal – It thickens the batter and adds fiber and healthy fats.
- Cinnamon and nutmeg – What’s a pumpkin recipe without warm spices? I love the combination of cinnamon and nutmeg here, but you could easily substitute a store bought or homemade pumpkin pie spice blend.
- Coconut oil – For richness.
- Maple syrup – We’ll mix some into the batter and then (of course!) serve the waffles with more on top.
- Vanilla extract – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
Combine the almond milk and vinegar in a medium bowl, and set them aside while you whisk together the dry ingredients. Add the remaining wet ingredients to the bowl with the almond milk mixture, and whisk to combine. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined.
Then, cook the waffles according to your waffle iron’s instructions. Serve hot, and enjoy!
Find the complete recipe with measurements below.
Pumpkin Waffles Serving Suggestions
Enjoy the pumpkin waffles hot off the waffle iron. Serve them simply, with a big drizzle of maple syrup, or pile them with your favorite seasonal toppings. Slather on almond or peanut butter, or top them with a dollop of Greek yogurt or coconut cream. Toasted chopped pecans, chocolate chips, or the stewed apples from this apple crumble recipe would also be delicious.
These pumpkin waffles make a filling breakfast on their own, but if I’m craving a larger brunch, I often pair them with something savory. They’re wonderful alongside sunny-side-up eggs, a breakfast casserole, or a veggie frittata. Don’t forget the mimosas to drink!
More Favorite Pumpkin Recipes
If you love these pumpkin waffles, try one of these yummy pumpkin recipes next:
- Pumpkin Bread
- Fluffy Pumpkin Pancakes
- Pumpkin Muffins
- Vegan Pumpkin French Toast
- Pumpkin Bars
- Pumpkin Chocolate Chip Cookies
- Best Pumpkin Pie
- Pumpkin Soup
And for more delicious brunch recipes, check out this post!
Pumpkin Waffles
Ingredients
- 1½ cups almond milk, at room temperature
- 1½ tablespoons apple cider vinegar
- 2 cups loose-packed spelt flour, or white/wheat mix
- 2½ teaspoons baking powder
- 2 tablespoons ground flaxseed meal
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- ½ cup pumpkin puree
- ¼ cup melted coconut oil
- 2 tablespoons maple syrup, plus more for serving
- 1 teaspoon pure vanilla extract
Instructions
- Preheat a waffle iron.
- In a medium, mix the almond milk and the apple cider vinegar. Set aside.
- In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, nutmeg and salt.
- To the medium bowl, add the pumpkin puree, coconut oil, maple syrup and vanilla and whisk together. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
- Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are crisp (I cook mine for about 5 minutes). Serve hot with maple syrup. (Note: these freeze well, just pop them in the toaster to reheat).
Notes
Just tried this recipe today because I was feeling the fall vibes. These waffles are really yummy and this is the first vegan waffle I made that came out right. I also added blueberries on top and it was awesome ??.
i made these this morning & they turned out so fabulous! i think next time i’m going to add a teaspoon or two of pumpkin pie spice and use bananas instead of the flax eggs just for a little extra sweetness, but we all love them! thanks 🙂
Hi Beth, I’m so glad you enjoyed the waffles!
Love the recipe, but it needs more milk. More like 2 1/2 cups, and batter is still quite thick. A family favorite in our house. Thank you.
This looks absolutely delicious. I will like to try it with the all purpose flour too or do you think oats flour will also work?
Hi Chioma, I tried these with oat flour and they didn’t work – all purpose flour should be fine though!
Altho I am on the complete opposite end of the halloween celebrating scale, I have to say that these waffles were so, so, good. My toddler and preschooler kept saying yum and delicious… so I had to try a few myself. Thank you!
oh I’m so happy to hear that!
This look so yummy! Can’t wait to give it a try. By the way, is it possible to use only all purpose flour for this? I don’t currently have any other flour at hand and I want to make these ?? thank you!
Yep, all purpose will work!
Awesome! Thanks for replying!
These look amazing! Can’t wait to make them!
Yum, might have to try these for tomorrow’s breakfast!
So, I have the same waffle maker, and I’ve tried this recipe. Amazing! So grateful you shared. Question: How many waffles do you make when you whip up this recipe?
This recipe looks delicious! Freezing them for when waffle craving hits is genius, half the time when I really want (need) a waffle I don’t have the patience to whip up the batter or the need to make six waffles! Thanks for sharing 🙂
Love this recipe, can’t wait to try it this weekend when my Dad is visiting.
Quick question for you, what were you camera settings for the first photo of you pouring the syrup onto the waffle? (i.e. aperture) And what was your focal point?
Thank you!
I love your website and all your recipes. You have fed my boyfriend and i for the last 6 months.
Thank you for everything. Especially what you do with pumpkins and sweet potatoes.
Sincerely,
J & J
Ha, aw, I’m so glad you’ve been liking the recipes! Ok, got it, more sweet potatoes 🙂
These were good!! I used fresh pureed pumpkin, it was a thick batter but they turned out just fine ?
yay – I’m glad they came out well with fresh pumpkin, thanks for sharing!
Any alterations to make as pancakes?
Hi Chelsea, I haven’t tried them as pancakes, so I’m not sure they’ll work. I often have trouble getting pancakes without eggs to rise, but I don’t have to worry about that with the waffle maker. This pancake recipe is awesome: http://dailycove.info/gluten-free-pumpkin-pancakes/%3C/a%3E (although it’s not vegan)
It sounds like a good Halloween to me too! I’ve never eaten waffles for dinner but it sounds like a great idea, especially when your pumpkin waffles look fantastic.
Love this article, along with your entire page! 🙂
Keep up the good work, and feel free to follow for similar content.
XOXO, Tia
http://www.skinnyfit.me
Perfect, thanks Jeanine. I was being lazy and trying to find a “jarred” puree option that didn’t require an extra step of making my own. 😉 But I’ll let you know what I try and how it goes!
Jeanine, these waffles turned out great and I’m happy to have a few left to stash in the freezer. I ended up using leftover steamed sweet potato which is perhaps a little denser and thicker than canned pumpkin (?) because I had to add a bit more milk to thin the batter to the right consistency. That or there’s a difference in the spelt flours we use. But I loved this recipe and will keep it in the rotation, especially for Autumn.
I love your carrot waffles from the cookbook, so I’m already convinced I need to make (and will love) these waffles. I know it defeats the point to sub out the pumpkin puree (will keep the spices). But do you see any reason why applesauce can’t be used 1 for 1 instead of pumpkin? Canned pumpkin here in Madrid isn’t so easy to come by like it is in the US!
Hi Katie, I’m not sure if applesauce will work because I haven’t tried it. But you can make these without the pumpkin entirely, or you can use freshly pureed pumpkin, butternut squash, or sweet potato. Just roast and mash until smooth. You might need a few tablespoons more almond milk if the batter is too thick. Hope that helps! I’m glad you’ve been loving the carrot waffles!
Waffles for the win! This is definitely what I need for breakfast!
Whenever I’m feeling blue, or not, I am always cheered up with your posts. Love reading them and eating them. You rock! One question….If I wanted to double your vegan pumpkin bread to make a bigger loaf (yours is 8 x 4), what size pan would I use and is this ok?
Again….love your blog.
Deb 🙂
Hi Deb, aw thanks! You can bake the same recipe in a 9×5 pan (it’ll just be a little flatter). I would just make it in 2 loaf pans if I were going to double it. It might work in a sheet cake pan but I haven’t tried it and tested it for the baking time. Hope that helps!