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Vegan Pumpkin Waffles

Vegan pumpkin waffles with crispy golden edges and a tender center, made by folding wet pumpkin batter into dry spiced flour. Rested flax eggs add structure without eggs, and the waffles cook until they release easily from the iron.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2 cup all-purpose flour
sugar
  • 2 tbsp sugar
baking powder
  • 2 tsp baking powder
baking soda
  • 0.5 tsp baking soda
pumpkin pie spice
  • 2 tsp pumpkin pie spice
cinnamon
  • 1 tsp cinnamon
salt
  • 0.25 tsp salt
pumpkin puree
  • 1 cup pumpkin puree
oat milk or almond milk
  • 1.5 cup oat milk or almond milk
ground flaxseed
  • 2 tbsp ground flaxseed
water
  • 6 tbsp water
coconut oil, melted
  • 0.3333333333 cup coconut oil, melted
maple syrup
  • 2 tbsp maple syrup
vanilla extract
  • 1 tsp vanilla extract
coconut whipped cream
  • 1 coconut whipped cream

Equipment

  • 1 waffle iron

Method
 

Make flax eggs
  1. Mix ground flaxseed and water in a bowl, then let it rest 5 minutes until gel-like.
Mix batter
  1. Preheat a waffle iron to medium-high and grease it with melted coconut oil.
  2. Whisk together all-purpose flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. Whisk pumpkin puree, oat milk or almond milk, flax eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and fold just until combined, leaving no dry streaks.
Cook and serve
  1. Pour batter into the waffle iron and cook 4-5 minutes until crisp and golden.
  2. Serve the waffles topped with coconut whipped cream and maple syrup.

Notes

For the crispiest waffles, do not overmix after adding the wet ingredients—stop as soon as the batter looks smooth. Store leftovers in an airtight container in the fridge up to 3 days and reheat in the waffle iron for best texture. Freeze cooked waffles in a sealed bag for up to 2 months; reheat from frozen in a toaster/oven until hot. For a lower-sugar option, reduce the sugar to 1 tbsp and keep the rest the same.