Oh my gosh, you guys, is it autumn yet? Because honestly, the smell of cinnamon and nutmeg just makes me want to curl up under three blankets! If you’re like me and dream about cozy breakfasts, listen up. I spent forever trying to nail the perfect waffle that tastes like fall but skips all the eggs and dairy. Seriously, my kitchen looked like a flour bomb went off during the testing phase!
But I finally cracked the code! These aren’t just good waffles; they are THE BEST **Vegan Pumpkin Spice Waffles** you’ll ever make. We’re talking about achieving that magical sweet spot: a deeply crisp exterior that shatters just right, giving way to the fluffiest, perfectly spiced interior. Trust me, once you try this method, your fall mornings just got a whole lot better, and you won’t believe they’re completely plant-based.
Why These Vegan Pumpkin Spice Waffles Are a Must-Try
I know there are a million pumpkin waffle recipes out there, but honestly, these are special. They hit every single note you want in a fall breakfast without needing any dairy or eggs. I promise you’ll be amazed at how simple it is to get bakery results right at home!
- They are 100% vegan, so everyone can enjoy them!
- The texture is exactly what I always chase: super crispy outside, wonderfully soft inside.
- The spice blend development was my favorite part—it tastes like fall exploded in the best way possible.
Perfectly Spiced Flavor Profile
This is where these **Vegan Pumpkin Spice Waffles** really shine, guys. I didn’t just throw in cinnamon and call it a day! We’re using a perfect quartet of warmth: hearty cinnamon, a little kick from the ginger, that classic warmth from the nutmeg, and just a hint of cloves to keep things interesting. It’s balanced sweetness that lets that beautiful pumpkin flavor really sing through.
Crisp Texture Achieved Vegan Style
The secret to getting that crunch without eggs or buttermilk is all in the chemistry, but don’t worry, you don’t need a lab coat! It comes down to keeping the dry and wet ingredients *just* mixed and letting the batter rest for a few minutes before you pour it in. Seriously, giving the flour five minutes to chill out helps draw out the moisture for that ultimate shatteringly crisp edge.
Gather Your Ingredients for Vegan Pumpkin Spice Waffles
Okay, let’s get down to business! For these amazing **Vegan Pumpkin Spice Waffles**, you don’t need any crazy supplements or hard-to-find items. Everything here is standard pantry goodness, which is why I love this recipe for a quick weeknight treat, not just Sunday mornings.
Here is exactly what you need to gather up:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/4 cups unsweetened plant milk (Soy or oat work great!)
- 1/2 cup pumpkin puree (Please make sure this is pure pumpkin, not pumpkin pie filling—we are adding our own spices!)
- 2 tablespoons melted vegan butter
- 1 teaspoon vanilla extract
Here’s my little insider tip for mixing time: try to make sure your plant milk isn’t ice cold! If you can let it sit on the counter for about 20 minutes before you start, it mixes into the wet ingredients so much smoother, leading to a better overall waffle. If you’re looking for other easy vegan pumpkin ideas, you should check out my vegan pumpkin poppyseed pancakes too!
Essential Equipment for Perfect Vegan Pumpkin Spice Waffles
You don’t need a fancy setup here, but you do need the right star of the show: your waffle iron! Make sure it’s clean and ready to go. I also always grab a couple of sturdy mixing bowls for separating the wet and dry stuff, and, of course, a whisk and a good rubber spatula for folding everything together gently.
Quick tip about the iron itself: if you want those big pockets to hold a ton of maple syrup, go for a Belgian-style maker. If you prefer that classic, thinner, crispier surface all the way around, your standard home iron works like a charm! Just make sure it’s fully preheated before that first scoop of batter goes in, or you’ll lose that crisp edge.
Step-by-Step Instructions for Amazing Vegan Pumpkin Spice Waffles
Alright, let’s get these beauties cooked! Remember, you only need about 10 minutes to prep this wonderful breakfast, and then about 15 minutes of cooking time total, depending on how many batches you run through. Don’t rush the process, especially with the mixing; that’s where all the awesome texture comes from! If you’re already looking for other batter ideas after this, check out my favorites for easy crepes and pancakes!
Mixing the Dry and Wet Components of Your Vegan Pumpkin Spice Waffles
First things first, we need structure, so grab that big bowl. Whisk together all your dry ingredients—the flour, brown sugar, baking powder, and all those glorious spices—until they look totally uniform. Seriously, whisk it well! You want that baking powder and spice evenly distributed so every single bite is perfectly seasoned. Next, in a separate bowl, just whisk up the wet stuff: your plant milk, creamy pumpkin puree, melted vegan butter, and vanilla extract. These two separate teams are now ready for the big meeting!
Combining and Resting the Waffle Batter
This is the moment that separates the good waffles from the *great* waffles, so listen closely. Pour all the wet mixture right into the dry ingredients. Now, take your spatula and gently fold it—and I mean *gently*! You absolutely must stop mixing as soon as you can’t see any more big streaks of flour. Lumps are your friends here! Overmixing activates the gluten and makes your **Vegan Pumpkin Spice Waffles** tough, not fluffy. If you have the time, cover the bowl and let the batter sit peacefully for five minutes. It truly helps the crisp factor.
Cooking the Best Vegan Pumpkin Spice Waffles
Get that waffle iron nice and hot before anything touches it. Once it’s fully preheated, scoop in the batter according to your machine’s instructions—don’t be tempted to squish it down! Let it cook down without peeking, usually about three to five minutes. You’ll know it’s done when the heavy steam coming from the iron slows way down. When you lift the lid, the waffle should be a deep golden brown and easily release. Serve immediately or keep them warm while you finish the rest of the batter!
Tips for Making Your Vegan Pumpkin Spice Waffles Extra Special
Even though this recipe is super straightforward, I have a couple of little secrets that take these **Vegan Pumpkin Spice Waffles** right over the top. The very first thing I preach about is the pumpkin puree—please, please, please double-check that can label! You need 100% pure pumpkin, not the pre-spiced pie filling. That filling is already sweetened, and it will throw off the balance of the sugar we added, resulting in a gummy, overly sweet mess.
Another thing I learned the hard way: if you want these to taste like they came from a fancy brunch spot, add a tiny, tiny pinch of black pepper into that dry spice mix. I know, I know, pepper? But it just deepens the cinnamon flavor slightly without tasting savory. It’s my little undocumented trick! If you’re looking to sneak more pumpkin into your day, you absolutely must grab my quick pumpkin pie smoothie recipe too!
Serving Suggestions for Your Vegan Pumpkin Spice Waffles
Now for the fun part—the toppings! We already know classic maple syrup is non-negotiable, and I love tossing a handful of chopped pecans on top for that amazing crunch factor. But if you want to really elevate these **Vegan Pumpkin Spice Waffles**, you have so many great vegan options!
Try dolloping a big spoonful of fluffy coconut whipped cream right in the middle. It’s so light and creamy, it melts perfectly into those warm pockets. Sliced bananas are always a winner, or you can even mix in a little pumpkin spice directly into a thick glaze made from powdered sugar and water. Keep it simple, but make it delicious!
Storage and Reheating Instructions for Leftover Vegan Pumpkin Spice Waffles
You guys know I always over-make things because freezing half the batch means I get instant breakfast all week! When these **Vegan Pumpkin Spice Waffles** cool down completely—and I mean completely, otherwise they steam themselves soggy—just stack them up with parchment paper squares in between each one. Then, pop that stack into a good airtight container before hitting the fridge or the freezer.
The magic happens when reheating! Forget the microwave; that will just make them soft. For the best revival, pop them straight into your toaster or lay them on a baking sheet in a 350-degree oven for just a few minutes. You want that exterior crispness back, and those methods totally deliver! It’s seriously the best way to enjoy leftover pumpkin spice goodness.
Frequently Asked Questions About Vegan Pumpkin Spice Waffles
Can I use whole wheat flour instead of all-purpose flour?
You definitely can swap it out! Whole wheat flour adds a lovely nutty flavor. Just know that because whole wheat is denser, your **Vegan Pumpkin Spice Waffles** might come out a little less light and fluffy than the all-purpose version. If you decide to go half-and-half, that’s a great compromise! For other wholesome baking ideas, you might enjoy this vegan banana oatmeal sheet cake.
What plant milk works best for these waffles?
Honestly, oat milk and soy milk are my top picks here. They both have a little more fat and protein than almond milk, which helps mimic the richness we lose when we skip the dairy. That extra richness really contributes to getting that perfect, slightly crispy edge on your **Vegan Pumpkin Spice Waffles**.
Can I freeze the already cooked waffles?
Yes, absolutely! That’s my favorite time-saver. Make sure they are totally cooled down first. Then, stack them separated by squares of parchment paper and seal them tight in a freezer bag. When you want one, just pop it right in the toaster! They come out tasting almost perfectly fresh.
Why do my waffles keep sticking to the iron?
If you are having trouble, the iron probably wasn’t hot enough when you poured the batter in. You have to be patient! Make sure that light turns green or the heavy steam stops before you even think about greasing it or pouring. Also, a light spray of coconut oil right before the first batch makes a huge difference.
Share Your Delicious Vegan Pumpkin Spice Waffles Experience
I truly hope these **Vegan Pumpkin Spice Waffles** bring all the cozy fall feelings to your kitchen! I put my heart into perfecting that crisp texture for you, and now I just have to know how they turned out!
Did the spice blend hit just right? Are you drizzling syrup all over them right now? Please drop a star rating below and share any awesome topping combos you tried out! I read every single comment, and I absolutely love seeing your breakfast masterpieces popping up!
Print
Vegan Pumpkin Spice Waffles
- Total Time: 25 min
- Yield: 4 servings 1x
- Diet: Vegan
Description
A recipe for making spiced pumpkin waffles suitable for a vegan diet.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/4 cups unsweetened plant milk
- 1/2 cup pumpkin puree
- 2 tablespoons melted vegan butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron according to the manufacturer’s directions.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate medium bowl, whisk together the plant milk, pumpkin puree, melted vegan butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are acceptable.
- Pour the batter onto the hot waffle iron, using the amount recommended for your specific iron.
- Cook until golden brown and crisp, usually 3 to 5 minutes.
- Remove the waffles and serve immediately or keep warm while cooking the remaining batter.
Notes
- Serve with maple syrup and chopped pecans for added texture.
- For crispier waffles, let the batter rest for 5 minutes before cooking.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Waffling
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 280
- Sugar: 8
- Sodium: 350
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 0
Keywords: vegan, pumpkin spice, waffles, breakfast, dairy-free, egg-free