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    Home > Recipes > Vegan Breakfasts

    Simple Vegan Pumpkin Waffles

    Updated: Jan 22, 2023 | Published: Oct 22, 2019 | by Amanda | 2 Comments

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    Crispy on the outside, light and fluffy on the inside, these simple vegan pumpkin waffles are deliciously easy and a lovely way to get another vegetable in to your day. Made with spelt flour, raw sugar, pumpkin and spices, they are full of autumnal flavours that can be enjoyed all year round.  

    Close-up image of a vegan pumpkin waffles with melting ice-cream and maple syrup partially eaten on a white plate.
    A overhead shot image of an aqua mixing bowl full of vegan pumpkin waffle batter with a whisk sitting inside the bowl

    Every year, around this time, I crave pumpkin spice. Last year I whipped up my Vegan Pumpkin Cupcakes.

    All of this is fine except it is Spring here. I should be thinking about new potatoes not pumpkins. It's all those comforting-rug-up-and-sip-pumpkin-spice-anything recipes flooding the internet from the States. I can't even think of Spring with all that warm deliciousness coming across the Pacific. So, I am going with it.

    These vegan pumpkin waffles are light enough to enjoy all year round but with a wonderful hint of warming pumpkin spice. 

    A super close up image of a stack of vegan pumpkin waffles to show the crispy geometric patterns on the side

    How To Make Light and Crispy Vegan Waffles

    These pumpkin waffles are tried and tested and then some. I wanted to create a perfectly crispy on the outside, fluffy and light on the inside breakfast bake. And I did. With a little research, a few epic fails and some bulldog persistence we got there. And here's how. 

    A close-up image of a serving of vegan pumpkin waffles on a white plate with ice-cream, granola sprinkles and maple syrup

    Don't Over-mix: Like their pancake cousin, waffles will turn to rubber if you over-mix the batter before cooking. Lumps are your friend - whisk until all the ingredients are combined and then step away from the bowl. 

    No peeking: You don't need to keep checking your waffles while cooking - trust your waffle maker to let you know when they're done or if it doesn't wait for the steam to disappear. 

    A table top image from the front of a plate holding a partially eaten serve of vegan pumpkin waffles with ice-cream and maple syrup. A stack of pancakes and a jar of granola sit in the background on a crinkled linen tablecloth.

    Don't waste waffles: OK, so this isn't a cooking tip but waffles freeze really well. Allow them to cool, pop them in a freezer bag and bring them out in an emergency. They can go straight in to the toaster for a quick breakfast feast.

    So, there you have it. I haven't posted a waffle recipe since my Vegan Mashed Potato Cheese Waffles. My last sweet waffle recipe was my Spiced Apple Pie Waffles three years ago! I don't know what I've been doing with my time. These vegan pumpkin waffles are fantastically crispy, light as air and so delicious. Note to self: MAKE MORE WAFFLES.

    Enjoy, x.

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    Make This Recipe

    A plate of waffles with a spoon

    Simple Vegan Pumpkin Waffles

    Crispy on the outside, light and fluffy on the inside, these simple vegan pumpkin waffles are deliciously easy and a lovely start to the day. Made with spelt flour, raw sugar, pumpkin and spices.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Vegan
    Prep Time: 7 minutes minutes
    Cook Time: 10 minutes minutes
    Servings: 8 waffles
    Calories: 216kcal
    Author: Amanda Logan

    Equipment

    • waffle iron

    Ingredients 

    Vegan Buttermilk

    • 1 and ½ cups / 375ml soy milk
    • 1 tablespoon apple cider vinegar

    Dry Ingredients

    • 2 cups / 240g white spelt flour or 300g all-purpose flour
    • ¼ cup / 35g corn starch
    • 3 tablespoon brown sugar
    • 1 tablespoon baking powder
    • ½ teaspoon fine sea salt
    • 2 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg

    Other Wet Ingredients

    • ½ cup / 125ml pumpkin puree I use freshly made pumpkin puree
    • 2 tablespoon olive oil
    • 2 teaspoon vanilla extract

    Instructions

    • Preheat oven to 95 degrees C or 200 degrees F if you are making a stack of waffles you need to keep warm.
    • Turn on your waffle maker.
    • Combine the dairy-free milk and apple cider vinegar in a jug or bowl and set aside.
    • Whisk together the dry ingredients in a large mixing bowl.
    • When the vegan buttermilk has thickened, whisk in the pumpkin puree, vanilla and olive oil.
    • Add the wet mixture to the dry ingredients and whisk until combined. Don't overmix, lumps are fine.
    • Spoon or pour ¼ to ⅓ cup of the batter in to the waffle iron (depending on the size of your iron) and close the lid. Cook the waffles until golden brown and crisp, around 5 minutes. Transfer the cooked waffles to a wire rack and pop them in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
    • Serve with vegan ice-cream, maple syrup and crushed granola or fruit.
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    Notes

    When cooked gently pass the waffle on its side from hand to hand (like a football) to release additional steam that may make your waffles soggy.

    Nutrition

    Calories: 216kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 173mg | Potassium: 251mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2557IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 2mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.
    A close up of a plate of waffles with syrup and a fork
    « Vegan Whole Wheat Pancakes
    Pizza Bianca (White Pizza) »

    Comments

      5 from 3 votes (3 ratings without comment)

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    1. Amber says

      October 24, 2019 at 9:11 pm

      These look amazing! I need more waffles in my life. And totally with you on the pumpkin pie spice in spring!

      Reply
      • Amanda says

        October 24, 2019 at 9:17 pm

        Thanks, lovely. I love waffles and should be making more of them - I think I may even prefer them to pancakes. Maybe....ohhhh...it's a close one.

        Reply
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