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Vegan Pumpkin Waffles (Grain-Free)

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: american


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


  • 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


  1. Preheat your waffle iron and spray with nonstick spray.
  2. Whisk together pumpkin, nut/seed butter, coconut oil, almond milk, maple syrup, vanilla, and apple cider vinegar.
  3. Add flours, baking powder, pumpkin pie spice, and salt. Mix until smooth (it will be quite thick).
  4. 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.
  5. 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