Get into cosy autumn vibes with these insanely delicious, crispy and wholesome vegan pumpkin waffles. Bursting with warm autumn spices and flavours, they make an outstanding autumn brunch. Vegan and can be made gluten free.
After a surprisingly hot September, autumn is well and truly here and I’m so excited about it! Long forest walks in the crisp autumn air accompanied by a comforting sound of shuffling leaves. Cosy nights in by the fireplace with a hot chocolate or a glass of mulled wine. And as much pumpkin & squash in the recipes as possible! If not now, then when, right?!
These vegan pumpkin waffles are a great way to welcome the change of seasons. Hand on my heart, it’s one of my favourite waffle recipes and I’ve made it so many times in the last few weeks because I couldn’t get over how incredibly delicious they turn out every time. Warm autumn spices & wholesome ingredients make them totally irresistible.
You’ll love these pumpkin waffles, as they are:
- made with simple seasonal ingredients
- wholesome & nutritious and keep you full for longer
- perfectly crispy on the outside and soft in the middle
- great for meal planning and making in advance
- easy to prepare
- freezer friendly
- make a perfect autumn brunch for the whole family.
Key ingredients & substitutions
- Oats which we grind into fine flour. They make the recipe filling and nutritious and act as a great substitute for traditional flour. Use gluten-free oats if required.
- Roasted pumpkin or butternut squash. It adds the seasonal fall flavour, as well as extra nutritional benefits (it’s great for strengthening your immune system).
- Pumpkin spice brings out all the warm autumn flavours and makea these pumpkin waffles totally irresistible.
- Ground linseed (flaxseed) to substitute eggs and add extra fibre.
- Coconut sugar deepens the natural sweetness of pumpkin/squash without causing huge spikes in your blood sugars (like the refined sugar does).
- Coconut oil gives these waffles that extra crisp.
- Dairy free milk. I like use almond or cashew milk. If you’re looking for a nut free option, you can substitute for soy or oat milk instead.
Frequently asked questions
- How long do I need to rest the waffle batter for best results?
I would recommend resting the batter for at least 10 minutes. You can also rest it overnight in the fridge. Just bear in mind that you might need to add a little bit of water to the batter if it’s become too thick.
- Can I use tinned pumpkin/squash?
Although I haven’t tested this recipe with tinned pumpkin, it should still work. The only thing to watch out for is tinned pumpkin tends to contain a lot more liquid than freshly pureed pumpkin, so keep an eye on your batter being the right consistency (see below).
- Why are my waffles sticking to the waffle iron?
There might be several reasons. First of all, ensure to grease the waffle iron well with oil. I like using spray oil as it’s a more convenient as well as healthier option. Secondly, you need to make sure your batter has the right consistency. It should be thick but still spreadable. If it’s too runny, your waffles will stick to the waffle iron. Thirdly, you have to ensure your waffle iron is heated up to the right temperature (mine has a green button to indicate when it’s at the right temperature). And finally, don’t open the waffle iron to check on the waffles half way through cooking. Wait for them to be fully cooked, around 6-8 minutes, until you can check on them.
- How can I make sure my waffles turn out well?
I tend to do a ‘batter test’ by pouring batter into one waffle square only. Close the waffle iron, wait for the batter to cook and then you’ll be able to see if it needs adjusting. If the waffles stick to the iron, add more oat flour to thicken the batter.
My personal favourites are:
- Dairy free yoghurt
- Pecans, walnuts or hazelnuts. To deepen the flavour, toast those nuts!
- A generous dash of maple syrup is definitely a must! Agave syrup or honey for a non-vegan option work great too.
- Fresh fruits and berries
Storage & freezing
One of the great things about these pumpkin waffles is that they taste even better the next day! Store the leftover waffles in an airtight container in the fridge, they will keep for up to 3 days. When ready to eat, pop them into the toaster. It’ll crisp them up even more.
If freezing, put the waffles into zip lock bags before transferring to the freezer. They’ll keep for up to 6 months. Take the waffles out of the freezer a couple of hours before eating and thaw at room temperature (or in the fridge overnight) before re-heating them in the toaster.
Looking for more seasonal vegan recipes with pumpkin?
Try some of the readers’ favourite recipes below:
- HEALTHIER SOFT PUMPKIN & CHOCOLATE CHIP COOKIES (VEGAN)
- PUMPKIN, PEANUT BUTTER AND BANANA PROTEIN SMOOTHIE
- COZY PUMPKIN PORRIDGE (VEGAN, GF)
- PUMPKIN SPICE WAFFLES (GLUTEN FREE & DAIRY FREE)
- MY BEST YET BUTTERNUT SQUASH PANCAKES (VEGAN)
As always, if you recreate these vegan pumpkin waffles, I’d love to hear your feedback. Drop a comment here on the blog, tag me on Instagram @fit.foodie.nutter #fitfoodienutter, Pinterest or Facebook.
INSANELY DELICIOUS VEGAN PUMPKIN WAFFLES
- 1 tablespoon ground linseed flaxseed mixed in with 3tablespoons water
- 240 g (2 cups) porridge oats (use gluten free if required)
- 1 teaspoon ground cinnamon
- ¼ teaspoon all spice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- A pinch of salt
- 1 ½ teaspoon baking powder
- 3 tablespoons coconut sugar
- 200 g (around 1 cup) pumpkin or butternut squash puree *see the post
- 1 tablespoon vanilla extract
- 2 tablespoons coconut oil melted
- 375 ml (1 ½ cup) dairy free milk
- Spray oil for the waffle iron
- In a small bowl, make a flax egg by mixing 1 tablespoon of ground linseed (flaxseed) with 3 tablespoons of water. Stir until combined and set aside.
- In the meantime, add all dry ingredients into the food processor and blitz for 1-2 minutes until fine flour forms.
- Add the wet ingredients into the food processor, along with the flax egg and process for a couple of minutes until smooth batter forms. Rest for 10 minutes.
- Heat up the waffle iron. Grease with oil/spray oil. Pour the batter into the middle of each waffle (around 2 heaped tablespoons per waffle), close the waffle iron and cook for 6-8 minutes until crispy on the sides. The waffles will crisp up as they’re cooling down.
- Serve with maple syrup and dairy free yoghurt.