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Vegan Pumpkin Waffles

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These easy Pumpkin Waffles are the perfect way to embrace fall for a sweet start to your day. Imagine these pumpkin waffles with your pumpkin spice latte, cozied up in a big sweater, after crunching on some leaves…

These Pumpkin Waffles have tasty blend of the classic pumpkin spice! You can use your favorite premixed pumpkin spice blend or use the spices suggested like cinnamon, cloves, and ginger to make your own.
These waffles are amazing paired with maple syrup, maple butter, butter, some Fried Chicken of the Woods, or Kentucky Fried Hen of the Woods!

Roast Your Own Pumpkin…
Or Use a Can?

You can use either a can of pumpkin puree or you can roast your own!

It all depends on how much time you want to spend on these vegan pumpkin waffles…
The flavor will be better, and the whole meal will be more nutritious if you make pumpkin puree fresh. Canned pumpkin is less nutritious as many nutrients degrade over time- fresh vegetables are going to be more nutrient dense. Canned pumpkin is less flavorful, less sweet, but requires no prep work.


If you do roast your own pumpkin try varieties like Sugar Pie, Kabocha, or Jarrahdale are all fantastic flavor options since they are all sweet.

How to Roast a Fresh Pumpkin for Pumpkin Puree

  1. Preheat oven to 400 F
  2. Cut your Squash (or Pumpkin) of choice in half, gutting it and removing the seeds
  3. Place your cleaned pumpkin face down on a baking sheet and add some water to the sheet to prevent sticking while encouraging steam,
  4. Roast in the oven for 45-65 minutes or until soft. You can tell its cooked by poking the top center and if the skin leaves an indent it is fully cooked
  5. Scoop out the flesh from the skin and put into the blender
  6. Blend until smooth

Looking for More Vegan Pumpkin Recipes?

vegan pumpkin spice waffles with a glass of orange juice

Vegan Pumpkin Waffles

These Vegan Pumpkin Waffles have all the pumpkin spice flavor you are looking for! Made with pumpkin purée with lots of spice these flavorful waffles stand out. This is a fall breakfast we can all look forward to!
Print Recipe
CourseVegan Recipes
CuisineAmerican
Prep Time10 minutes
Cook Time5 minutes
Servings4 servings
Calories386kcal

Equipment

Ingredients

Wet Mix

Dry Mix

Instructions

  • Preheat your waffle iron
  • Add water to flax seed powder in a medium sized bowl- whisk together to prevent clumps
  • Add your pumpkin puree, coconut oil, vanilla, and brown sugar 
  • In another small bowl or cup add your vinegar to the plant milk- let it curdle
  • Add curdled plant milk to the pumpkin mixture and stir
  • In another large bowl mix all you dry ingredients together, add your wet mix and stir to combine
  • Oil your waffle iron and pour a small amount of batter to fill the iron
  • Cook for 4-5 minutes, repeat until you’ve cooked all your batter
  • Serve with butter, maple syrup, maple butter, or jam

Nutrition

Calories: 386kcal | Carbohydrates: 56g | Protein: 8g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 589mg | Potassium: 240mg | Fiber: 3g | Sugar: 18g | Vitamin A: 155IU | Vitamin C: 0.3mg | Calcium: 152mg | Iron: 3mg

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By on September 11th, 2022

About Jessica Flowers

Jess Flowers is a multimedia specialist who creates vegan recipes using local and wild ingredients. Being plant based for over a decade, it is her mission to share delicious recipes that are made without animal products!

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