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.
More Fall Breakfast Recipes You’ll Love
- Dairy-Free Pumpkin Pie Parfait
- Pumpkin Spice Breakfast Cookies
- Pumpkin Pecan Oatmeal Pancakes
- Cinnamon Buckwheat Banana Bread
Vegan Pumpkin Waffles (Grain-Free)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: breakfast
- Method: baking
- Cuisine: american
Description
Easy, fluffy, one-bowl vegan pumpkin waffles with maple syrup and lots of cozy spices for a yummy grain-free breakfast!
Ingredients
- 1/2 cup (120g) pumpkin puree
- 1/4 cup (65g) runny nut/seed butter (I like tahini or almond butter)
- 3 tbsp (38g) coconut oil
- 1/4 cup (60g) almond milk
- 2 tbsp (20g) maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/8 tsp salt
- 1/4 cup (30g) tapioca flour
- 1/4 cup (25g) coconut flour
Instructions
- Preheat your waffle iron and spray with nonstick spray.
- Whisk together pumpkin, nut/seed butter, coconut oil, almond milk, maple syrup, vanilla, and apple cider vinegar.
- Add flours, baking powder, pumpkin pie spice, and salt. Mix until smooth (it will be quite thick).
- Scoop the batter onto the iron. Close and cook to desired doneness. Repeat until all batter is used (about 4-6 waffles depending on your waffle iron). They are quite soft when hot and crisp after cooling a few minutes, so be gentle when removing from the waffle iron.
- Serve with fruit, whipped cream, chopped pecans, maple syrup, etc.
Keywords: gluten free, breakfast, brunch, fall, spice, maple syrup, fluffy, crispy, pancakes, paleo, coconut flour
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What if you used applesauce instead of the oil. I am really trying to be completely oil-free.
The texture will be a bit gummy inside without the oil, but they will still taste good. More nut/seed butter would be a better swap!
I intended to make these as written, and when I went to heat up my waffle iron, I realized it was broken 😬 so I made them as pancakes instead, and they are SO GOOD! Almost honestly better than any other pancake recipe I’ve tried. Fluffy, amazing flavor, and very filling. I love the addition of the nut butter (I used tahini). I also love how little sugar is in the recipe and they’re still very sweet! Thank you so much for this recipe!
★★★★★
Madeline I am so so happy you loved them!! I haven’t personally tested this batter in pancake form yet so that’s wonderful to know too. Isn’t the fluff awesome, I love coconut flour in waffles/pancakes for that. And yes yes tahini is my fave in there too😋 Appreciate your wonderful review, enjoy!
I can always count on you for a successful coconut flour recipe! While we’re not gluten-free anymore, I still love to change it up with flours and textures…These waffles did not disappoint! Willow and I made these for breakfast a couple of days ago, and they were perfectly spiced, fluffy, and satisfying. They were definitely fragile coming off of the waffle iron, but I love how they crisped up on the cooling rack! It has been requested that we make them again but add chocolate chips 🙂 I have SO many other recipes of yours to catch up on first!
★★★★★
Oh I am so happy to inspire a cozy pumpkin breakfast in your house, made me so happy to see this comment come through🤗 Isn’t the texture fun?! Gluten free or not I find coconut flour in waffles really reduces that risk of them coming out mushy on the inside (which tends to happen to me a lot because hello…IMPATIENCE😂) And yes the totally transform after 5 minutes of cooling, you have to believe in them hot but the crispiness comes! Thank you so much for making and sharing my dear💕