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Vegan Pumpkin Waffle Recipe: Crisp, Fluffy, and Easy

Vegan Pumpkin Waffles

These crisp, fluffy vegan pumpkin waffles are warmly spiced, easy to prepare, and perfect with maple syrup, toasted pecans, or vegan butter. The recipe makes about 6–8 waffles, depending on the size of your waffle iron.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Pumpkin-pie spice
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1 3/4 cups Unsweetened plant milk, such as soy, oat, or almond milk
  • 1 cup Plain pumpkin purée, not pumpkin pie filling
  • 1/3 cup Packed light brown sugar or maple syrup
  • 1/3 cup Neutral oil or melted refined coconut oil
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Apple cider vinegar or lemon juice

Method
 

Step-by-Step
  1. Preheat the waffle iron according to the manufacturer's instructions. Thorough preheating helps the waffles brown properly and develop crisp edges.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, pumpkin-pie spice, and salt.
  3. In a separate bowl, whisk the plant milk, pumpkin purée, brown sugar or maple syrup, oil, vanilla extract, and apple cider vinegar or lemon juice until smooth.
  4. Pour the wet mixture into the dry ingredients and stir only until no large pockets of flour remain. A few small lumps are fine, and overmixing can make the waffles dense.
  5. Let the batter rest for about 5 minutes while the waffle iron finishes heating. The batter should be moderately thick; if it seems unusually stiff, add plant milk 1 tablespoon at a time.
  6. Lightly grease the waffle iron if needed, then add enough batter to cover the plates without overfilling. Close the iron and cook until deeply golden and the steam has mostly subsided, usually 4–6 minutes per batch.
  7. Transfer each finished waffle to a wire rack rather than stacking it. Serve immediately, or keep the waffles in a single layer on a wire rack in a 200°F/95°C oven while cooking the remaining batches.

Notes

Use plain canned pumpkin purée, not pumpkin pie filling. Do not open the waffle iron too early; wait until the steam has substantially decreased and the waffle is well browned to help prevent sticking or tearing. Keep cooked waffles off a plate and do not stack them, since trapped steam softens the crisp exterior.