Easy Vegan Pumpkin Waffles

overview shot of pumpkin waffles with maple syrup
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In celebration of the first day of fall, you have to make these easy vegan pumpkin waffles for breakfast! Start the new season off with some yummy pumpkin waffles and a drizzle of maple syrup. It’s officially pumpkin season and I’m so excited about it! These waffles are healthy, delicious, full of pumpkin spice, warm, and cozy! Everything about these waffles screams fall!

They also freeze SO well. Just wrap each individual waffle with plastic wrap or divide the waffles with a piece of parchment in between and place in a freezer ziploc bag. When you want a waffle, pop one out of the freezer, microwave for 20-30 seconds, and place in the toaster to crisp up again. I like to keep a bunch in my freezer for my toddler who loves to eat these plain! Okay, go make these because it’s so yummy and tag me @nutsaboutgreens on Instagram so I can see all your waffle creations!

overview shot of pumpkin waffles with yogurt and pecans close up of pumpkin waffles maple syrup drizzled on waffle stack overview shot of pumpkin waffles with maple syrup vegan pumpkin waffles stacked a bite taken out of the pumpkin waffles

Easy Vegan Pumpkin Waffles

These easy vegan pumpkin waffles are the perfect fall breakfast. The waffles are full of pumpkin spice, delicious, and so cozy.
Print Recipe
overview shot of pumpkin waffles with maple syrup

Ingredients

  • 1½ cups unsweetened almond milk, at room temperature
  • 1½ tbsp apple cider vinegar
  • 2 cups flour (I used half wheat, half all-purpose)
  • 2 1/2 tsp baking powder
  • 2 tbsp ground flaxseed
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 1/2 cup pumpkin puree
  • 1/4 cup melted coconut oil or avocado oil
  • 2 tbsp pure maple syrup, plus more for serving
  • 1 tsp pure vanilla extract

Instructions

  • Preheat a waffle iron on high.
  • In a medium bowl, mix the almond milk and the apple cider vinegar. Set aside for 5 minutes.
  • In a large bowl, add the flour, baking powder, ground flaxseed, cinnamon, pumpkin pie spice, and salt. Whisk until well combined.
  • To the bowl with the almond milk, add the pumpkin puree, coconut oil, maple syrup, and vanilla and whisk together until well combined. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix.
  • Spray (make sure your spray doesn’t have propellants or it will ruin your non-stick waffle iron) or brush oil on hot waffle iron. Scoop batter onto your waffle iron and cook until golden brown and the edges are crisp (I cook mine for about 5 minutes). Serve hot with pure maple syrup and whatever toppings you like! Enjoy!
  • Recipe adapted from Love and Lemons.
Servings: 4 waffles
Author: valeria.chao