Easy, fluffy, one-bowl vegan pumpkin waffles with maple syrup and lots of cozy spices for a yummy grain-free breakfast!

It’s that time of year when the only flavor of waffle you should be making is a pumpkin spice waffle, and the only pumpkin spice waffle you should be making is THIS ONE. They’re pillowy cake on the inside, they’re crispy golden on the outside, they’re full of real pumpkin and lots of fall spice, and they sponge up maple syrup like a damn delicious dream.

How To Make Vegan Pumpkin Waffles

One bowl, one whisk, ten minutes, and (if you use a kitchen scale especially) minimal cleanup! This is what you will need…

Grain-Free Waffle Ingredients

Pumpkin puree. Because these are not just pumpkin SPICE waffles, these are lots of actual PUMPKIN waffles. I use canned, and this is one place I really do prefer buying organic because I find it has so much more flavor and color.
Nut or seed butter. A natural runny one, almond butter or tahini are my favorites.
Coconut oil. I really tried to make them oil free, but friends, they were just too dry. A few tablespoons of oil makes a big big moisture difference.
Almond milk. Or whatever non-dairy milk you prefer.
Maple syrup. Or whatever liquid sweetener you like, you can reduce the amount if you’re gonna go heavy with the syrup on top.
Vanilla extract.
Apple cider vinegar. Gives them a little extra fluff, I tested with and without. But it’s not completely essential if you don’t happen to have any.
Coconut flour. Grain-free pancakes and waffles without eggs are tricky, but this flour combo works great. Equal parts coconut flour and…
Tapioca flour. Not cassava, you need the stickiness of tapioca flour (a.k.a. tapioca starch).
Pumpkin pie spice. I honestly don’t measure, heavy handed is my style here.
Baking powder and salt.

Tips For Perfect Vegan Pumpkin Waffles

Don’t overmix the batter, a hand whisk is plenty.
Make sure all ingredients are room temp, anything too cold with harden the coconut oil and make it hard to mix. And let the batter sit 5 minutes after mixing before cooking.
Cook in a preheated and greased waffle iron, even if it claims to be “nonstick”
Cook them on a lower setting for longer if possible. Every waffle iron is different, but you don’t want the outside getting too done while the inside is still catching up.
Be careful removing them from the waffle iron, they are quite soft when hot and will turn crisp after cooling for a few minutes.

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