These vegan pumpkin waffles are made with whole grains, naturally sweetened and are so easy to make. Thick and perfectly crisp on the outside, they are the perfect fall healthy breakfast.
Are you a summer person? Or fall?
Me? I am hardcore fall. I love it. The crisp air. Colorful leaves. And apples and pumpkins everywhere gives me all the feels. Especially the pumpkin. It might not surprise you, but I have been adding pumpkin puree to all the recipes over here in the TNN kitchen and, boy oh boy, does it taste like fall over here!
These vegan pumpkin waffles are an adaptation of Vegan Beet Waffles and are the perfect fall breakfast!
Easy to mix up in minutes, full of fall flavors, egg-free, dairy-free, vegan, and perfect to make as part of meal prep or for stocking up your freezer! They are also easily made gluten free when you use gluten free flour.
Where to find pumpkin puree
Canned pumpkin puree is something but I almost always have on hand for easily veggie-loading recipes. I kind of hoard it in the fall when it is easier to find since it can be saved for months or even years to come and makes adding a heathy orange plant to a recipe so simple.
I usually find canned pumpkin puree in most grocery stores here in the United States. Where each store keeps them can vary depending on their layout. But here are a few spots to look for pumpkin puree before asking a grocery store employee for help…
- with canned vegetables
- in the baking section during fall and into winter
- with the dog food. Weird, but true. Lots of people add orange vegetable puree to to their dog’s food and so some grocery stores keep it there. I also find butternut squash puree and sweet potato puree there too. Usually it is the same stuff you eat, just in a different section. Of course, double check to make sure what you are grabbing is meant for human consumption.
How to store these pumpkin waffles
I love to make these vegan pumpkin waffles as part of meal prep or to bulk up my freezer stash.
Once cooked, let the waffles cool completely on a cooling rack. Transfer into an air-tight container or large sealable bag (I love to use these silicone ones ) and store in fridge for up to 4 days to enjoy as you need or want!
Or, freeze them! Again, once cool, transfer these vegan waffles to an air-tight container. Just be sure it is also freezer safe. Freeze to enjoy for up to a month. When you are ready to enjoy these pumpkin waffles, let them defrost on the counter overnight and warm them up in the morning.
How to reheat these vegan waffles
I love to use my toaster oven or air-fryer to warm these pumpkin waffles quickly in the morning. This also helps to crisp them up!
If you are warming up the whole batch at once, place the waffles on a baking sheet. Place them in an oven heated to 350℉ and let them warm up for about 10 minutes.
Use whatever milk you prefer. If vegan or dairy-free is not needed, you can use whatever milk you typically enjoy when making these waffles.
Replace the pumpkin puree with cooked and mashed sweet potato or butternut squash puree.
Make these waffles gluten free by using a cup-for-cup gluten free flour blend in place of the white whole wheat flour. This is a brand that I like. (affiliate link)
Make these as pancakes. Just portion out the batter on a greased hot griddle of pan and enjoy as pancakes if you prefer or don’t have a waffle iron.
Kitchen gear I used to make these vegan waffles
I get asked all the time what waffle iron I use and suggest. And, trust me, I have tried lots of them! These waffle iron is what I used to make these vegan pumpkin waffles and many of my other waffles recipes.
Other recipes that use pumpkin puree
- Healthy Vegan Pumpkin Muffins
- Pumpkin Protein Muffins
- Healthy Vegan Pumpkin Muffins
- Pumpkin Chia Seed Pudding
- 10+ Delicious Recipes with Pumpkin Puree
- Pumpkin Baked Oatmeal
- Pumpkin Pie Smoothie
Did you try this healthy waffle recipe and now you’re hungry for more?
Vegan Pumpkin Waffles
- 2 cups whole wheat flour
- 1 1/2 teaspoon cinnamon or pumpkin pie spice
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1 cup unsweetened almond milk or plant milk of choice
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1 1/2 tablespoons avocado oil or olive oil
- In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl, combine pumpkin puree, nut milk, vanilla extract, maple syrup and oil. Whisk together.
- Pour the pumpkin mixture into the dry ingredients. Gentle mix the batter together. Do not over mix. Batter will be thick and this is normal.
- Heat up your waffle iron (see above for which iron I use). If needed, put a little oil on the iron's plates to prevent sticking. Once hot, pour 1/2 cup of batter onto your hot iron.
- Close your waffles iron and let cook. How long will depend on how hot your particular waffle iron cooks, but you will know the waffles are done when the the steam has COMPLETELY stopped coming from the waffle maker. If there is steam, your waffle is still cooking. My waffle iron cooks these in about 5-6 minutes.
- Once each waffle finishes cooking, remove it from the iron and place on a baking sheet in a 200℉ oven to keep warm while your finish cooking the rest of the batter.
- Enjoy warm topped with extra maple syrup, sliced banana, berries, extra syrup, whipped coconut cream, or a little nut butter.
- Allow leftovers to completely cool before storing them in an air-tight container in your fridge for up to 4 days or in your freezer for up to a month.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!