Vegan pumpkin waffles – super fluffy, crisp outside and soft inside, these eggless and dairy-free waffles are lightly spiced with pumpkin — ideal for an autumn breakfast, brunch or even dessert.
These vegan pumpkin waffles are an easy, satisfying seasonal treat. Adapted from a simple vegan banana waffle batter, the swap to pumpkin puree gives a subtle autumn flavour and a gorgeous orange hue. They cook up crisp on the outside while remaining tender and fluffy inside, with warming spice notes that are perfect for cooler mornings.
I enjoy them with thick coconut yogurt, chopped pecans and plenty of maple syrup for a classic sweet breakfast. For a more indulgent option try warm chocolate sauce or a scoop of dairy-free vanilla ice cream — both are delicious with the pumpkin spice.
Because the batter isn’t overly sweet, these waffles can also be paired with savoury toppings. If you want to lean that way, reduce the pumpkin spice slightly and balance with salty accompaniments like roasted mushrooms, greens or avocado.
How to Make Vegan Pumpkin Waffles
(See the recipe card below for exact ingredient weights and full instructions)
Start by whisking together pumpkin puree, neutral oil, non-dairy milk, sugar, vanilla and a splash of vinegar until smooth. In a separate bowl, sift together plain flour, cornflour (cornstarch), baking powder, bicarbonate of soda, pumpkin spice and salt. Fold the dry mix into the wet ingredients and whisk gently until just combined — avoid over-mixing to keep the waffles light.
Let the batter rest briefly while you preheat your waffle iron. Lightly oil or spray the iron, then ladle in the batter — amount depending on your waffle maker. Cook until the waffles are golden and steam has stopped escaping from the machine. Cooking times vary by model, so watch for steam rather than relying solely on indicator lights.
Repeat with the remaining batter, re-oiling the waffle iron between batches to prevent sticking. To keep finished waffles crisp while you finish cooking, place them in a single layer on a baking sheet in a low oven — avoid stacking, which traps steam and softens the surface.
Top Tips for the Best Waffles
- Do not skip the oil — it helps achieve a crisp exterior and prevents sticking.
- Cornflour contributes to a light, crisp texture; substitute extra plain flour only if necessary.
- Use pure pumpkin puree, not pumpkin pie filling.
- Mix the batter just until combined to avoid tough waffles.
- Oil your waffle iron between batches and follow your manufacturer’s instructions.
- Don’t open the waffle maker while they are cooking — wait until steam slows or stops.
- Open the waffle maker slowly so the waffles release cleanly.
- Keep cooked waffles crisp in a single layer in a low oven until ready to serve.
Can I Freeze Them?
Yes. These waffles taste best fresh but store well refrigerated for a couple of days or frozen for several months if tightly wrapped. Reheat from chilled or frozen in a toaster or under the grill until warmed through and crisp.
Make Your Own Pumpkin Pie Spice
If pumpkin pie spice is not available where you live, make a simple blend: mix ground cinnamon, ground ginger, ground nutmeg, ground cloves and ground allspice. A common ratio is 3 tablespoons cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1 teaspoon cloves and 1 teaspoon allspice — halve the quantities for a smaller jar. Store in an airtight container and use it in all your autumn bakes.
More Vegan Waffle and Pancake Ideas
Below are other recipes you may enjoy (recipe titles retained for reference):
- Classic vegan waffles
- Vegan banana waffles
- Fluffy vegan vanilla pancakes
- Vegan chocolate pancakes
- Vegan pumpkin pancakes
- Fluffy vegan banana pancakes
- Vegan crepes with berry compote and chocolate sauce
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Vegan Pumpkin Waffles
Ingredients
- 120 g (½ cup) pumpkin puree
- 60 ml (¼ cup) neutral oil (I use olive)
- 300 ml (1 ¼ cups) unsweetened non-dairy milk (I use soy)
- 2 tsp vanilla extract
- 1 ½ tsp cider or white wine vinegar
- 2 Tbsp light brown soft sugar
- 230 g (1 + ¾ cups + 2 Tbsp) plain (all-purpose) flour
- 20 g (2 Tbsp) cornflour (cornstarch)
- 1 Tbsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 3 tsp pumpkin spice (see post above for how to make your own)
Instructions
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Whisk together the pumpkin puree, oil, milk, sugar, vanilla and vinegar until well combined.
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Sift together the flour, cornflour, baking powder, bicarbonate of soda, pumpkin spice and salt. Add the dry ingredients to the wet and whisk with a balloon whisk until just combined, do not over-beat the batter.
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Set the batter aside to rest while you heat up your waffle iron.
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Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine). Cook until golden brown and steam stops coming out of the waffle maker. The time they take to cook will vary depending on your machine so just keep an eye on them.
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Repeat with the rest of the batter, oiling the waffle iron in between each batch. To keep the cooked waffles crisp, lay them in a single layer on a baking sheet in a low oven.
Notes
- For best results use the gram measurements with a digital scale; cup measures are less precise for baking.
- Do not omit the oil — it ensures crisp edges and helps prevent sticking.
- Cornflour improves the crispness; if unavailable, use extra plain flour as a substitute.
- Use pure pumpkin puree, not pumpkin pie mix.
- Oil the waffle maker between batches and follow manufacturer guidelines to avoid sticking.
- Do not open the waffle maker while they are cooking; wait until steam subsides to check.
- To keep waffles crisp while cooking the rest, place them in a single layer on a baking tray in a low oven. Do not stack.
