Rich, fluffy, and full of your favorite fall flavors, these vegan pumpkin waffles are the perfect breakfast for a cozy day. They’re soft and moist on the inside, crispy on the outside, and packed with so much hearty pumpkin flavor.
Lately I’ve been on a serious waffle kick. Waffles are such an easy and luxurious breakfast, and you can top them with whatever goodies you’re craving. Unfortunately, a lot of vegan waffle recipes are dense and chewy. So I decided to try and make waffles that were light, fluffy, and moist. After perfecting my traditional Vegan Waffles , I realized it was time to move on to my favorite fall breakfast: pumpkin waffles.
These vegan waffles are loaded with the rich and complex flavor of pumpkins, and packed with traditional fall and winter spices. They taste as if Thanksgiving dessert was a breakfast, and their texture is soft and pillowy. Plus, they only take 15 minutes of work, they’re completely vegan, and you can easily make them gluten-free. You’ve got to give them a try!
Why You’ll Love These Vegan Pumpkin Waffles
Once the weather starts to turn, I’m making this easy pumpkin waffle recipe at least once a week. Here’s why I know you’ll love it just as much as I do.
- Fall flavors. I love fall. The sweater weather, the leaves changing color, the holidays, and most importantly, the food! These waffles have so many rich, sweet, and spicy fall flavors, with pumpkin puree, fresh banana, maple syrup, and pumpkin spice seasoning.
- So easy. Even though these rich pumpkin waffles taste like something you’d order at your favorite weekend brunch spot, they’re really easy to make. The entire recipe only requires 15 minutes of work, and the instructions are super simple to follow.
- Perfect for brunch. Speaking of brunch, if you’re hosting one this fall, these waffles would be a great addition to the menu!
What You’ll Need
Here are all the ingredients you’ll need to make these pumpkin puree waffles for breakfast. Make sure to head to the recipe card at the bottom of the page for the exact amounts of each ingredient.
- Flour – You can use all-purpose flour, oat flour, or ground oats.
- Baking powder
- Baking soda
- Salt
- Banana – Make sure the banana is extremely ripe and mashed.
- Pumpkin puree – Be sure to use unsweetened and unseasoned puree.
- Maple syrup or agave nectar
- Non-dairy milk – Use whatever type of unsweetened and unflavored non-dairy milk that you prefer.
- Coconut oil – Vegan butter works as a substitute.
- Pumpkin spice
How to Make Pumpkin Waffles
These moist and rich vegan pumpkin waffles are so easy to make. Here’s how to do it.
- Mix the dry ingredients. Add the flour, baking powder, baking soda, salt, and pumpkin spice to a bowl, and mix together.
- Mix the wet ingredients. Place the pumpkin puree, mashed banana, non-dairy milk, coconut oil, and sweetener in a mixing bowl, and mix until combined.
- Make the batter. Combine the wet ingredients and the dry ingredients in a bowl, and mix until fully incorporated.
- Rest. Let the batter sit for 15 minutes. If you’re in a rush, you can skip this step, but it really makes a big difference.
- Preheat. While the batter rests, turn your waffle maker on to your desired setting.
- Add the batter. Scoop about 1/2 a cup of the waffle batter into your waffle maker.
- Cook. Cook until the waffle is done and the steam has stopped coming out of the machine. Remove the waffle and place it on a wire rack, and repeat with the rest of the batter.
- Serve. Serve the pumpkin waffles hot with your favorite toppings.
Tips for Success
Here are some of my favorite tricks to use when making this autumnal waffle recipe.
- Make your own puree. You can definitely make this recipe with store-bought pumpkin puree, but it will taste so much better if you make your own. Homemade Pumpkin Puree is super easy to make, and it results in a puree that has a stronger, richer, and sweeter pumpkin flavor.
- Wait for the steam to stop. When cooking the waffles, I’ve found that it’s best to wait until steam stops emerging from the waffle maker before taking the waffles out. Sometimes the light will come on telling you the waffles are done even though steam is still pouring out of the machine. If you remove the waffles then, they won’t be as airy and fluffy on the inside, or as crisp and caramelized on the outside. Instead, keep cooking the waffles until they stop steaming.
- Adjust as necessary. For best results, make simple adjustments based on your waffle machine, and the kind of waffles you like. I use ½ cup of batter per waffle, which I’ve found is perfect for a standard-size waffle maker. If your waffle maker is bigger or smaller, you’ll have to adjust. You’ll also need to adjust the settings based on how done you like your waffles, and how hot the waffle iron is getting. And while you shouldn’t need to add baking spray to the waffle maker, make sure to add some if your waffles are sticking.
- Keep warm but don’t steam. After the waffles are done cooking, place them on a single layer on a wire rack. Don’t stack the waffles or put them on a plate, or else they’ll steam and become soggy. If you’re making a lot of waffles, keep the rack in the oven on the lowest setting, so the waffles will stay warm while the next batch cooks.
What to Serve With This Pumpkin Waffle Recipe
I always eat these fluffy vegan pumpkin waffles with a mug of hot coffee or a glass of Whipped Coffee . Then I pile my favorite toppings on the waffles, such as Coconut Whipped Cream , Stovetop Candied Pecans , Vegan Caramel Sauce , and fresh fruit.
Proper Storage
To store leftover pumpkin waffles, first let them cool completely. Then place them in an airtight plastic bag, with each waffle separated by parchment paper. They’ll last in the fridge for 3 days and can be reheated in the toaster.
Can I Freeze Pumpkin Waffles?
Yes, you can absolutely freeze pumpkin waffles! Store them just as you would in the fridge, and they’ll last in the freezer for up to 6 months. You can even reheat them in the toaster straight from the freezer.
More Fall Breakfast Ideas
One of my favorite things about fall is the amazing breakfasts. Here are a few of my favorite autumnal recipes to make in the mornings.
- Pumpkin Chocolate Chip Pancakes
- Pecan Banana Bread
- Vegan Gingerbread Pancakes
- Orange Cranberry Waffles With Maple Cranberry Compote
- Vegan Pumpkin French Toast
- Pumpkin Granola
Ingredients
- 1 ¼ cups oat flour or all-purpose flour , you can also use oats that you grind in a food processor or coffee grinder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 small very ripe banana , mashed (about 1/3 cup) – you could also use unsweetened apple sauce or even more pumpkin puree
- ½ cup pumpkin puree
- 1 tablespoon agave nectar or maple syrup
- 1 cup non-dairy milk
- 2 tablespoons coconut oil , (melted) or vegan butter
- 2 teaspoons pumpkin spice
Instructions
- Mix all of the dry ingredients together in a bowl, then mix all of the wet ingredients together in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix together until fully incorporated.
- Let batter sit for 15 minutes. While the batter rests, preheat your waffle iron according to the manufacturer’s instructions. I set mine two dials before max because I like my waffles crisp but also very fluffy.
- Scoop out about ½ cup of batter and pour it into the waffle maker. Close the lid and let the waffles cook until the steam has completely finished to rise from the waffle maker. Remove each waffle and place on a wire rack until finished with the entire batter.
- Serve while hot with maple syrup, coconut cream, candied pecans, or any other toppings.
Notes
- Store the leftovers in an airtight plastic bag, separated by parchment paper. They’ll last in the fridge for 3 days or in the freezer for 6 months, and can be reheated in the toaster.
- Adjust the amount of batter that you use, and the heat of the waffle iron based on your iron and your preferences.
- After cooking, place the waffles in a single layer on a wire rack to keep them from steaming and getting soggy. Keep them warm in an oven on the lowest setting if you’re making a few batches.
Rich, fluffy, and full of your favorite fall flavors, these vegan pumpkin waffles are the perfect breakfast for a cozy day. They’re soft and moist on the inside, crispy on the outside, and packed with so much hearty pumpkin flavor.
Lately I’ve been on a serious waffle kick. Waffles are such an easy and luxurious breakfast, and you can top them with whatever goodies you’re craving. Unfortunately, a lot of vegan waffle recipes are dense and chewy. So I decided to try and make waffles that were light, fluffy, and moist. After perfecting my traditional Vegan Waffles , I realized it was time to move on to my favorite fall breakfast: pumpkin waffles.
These vegan waffles are loaded with the rich and complex flavor of pumpkins, and packed with traditional fall and winter spices. They taste as if Thanksgiving dessert was a breakfast, and their texture is soft and pillowy. Plus, they only take 15 minutes of work, they’re completely vegan, and you can easily make them gluten-free. You’ve got to give them a try!
Why You’ll Love These Vegan Pumpkin Waffles
Once the weather starts to turn, I’m making this easy pumpkin waffle recipe at least once a week. Here’s why I know you’ll love it just as much as I do.
- Fall flavors. I love fall. The sweater weather, the leaves changing color, the holidays, and most importantly, the food! These waffles have so many rich, sweet, and spicy fall flavors, with pumpkin puree, fresh banana, maple syrup, and pumpkin spice seasoning.
- So easy. Even though these rich pumpkin waffles taste like something you’d order at your favorite weekend brunch spot, they’re really easy to make. The entire recipe only requires 15 minutes of work, and the instructions are super simple to follow.
- Perfect for brunch. Speaking of brunch, if you’re hosting one this fall, these waffles would be a great addition to the menu!
What You’ll Need
Here are all the ingredients you’ll need to make these pumpkin puree waffles for breakfast. Make sure to head to the recipe card at the bottom of the page for the exact amounts of each ingredient.
- Flour – You can use all-purpose flour, oat flour, or ground oats.
- Baking powder
- Baking soda
- Salt
- Banana – Make sure the banana is extremely ripe and mashed.
- Pumpkin puree – Be sure to use unsweetened and unseasoned puree.
- Maple syrup or agave nectar
- Non-dairy milk – Use whatever type of unsweetened and unflavored non-dairy milk that you prefer.
- Coconut oil – Vegan butter works as a substitute.
- Pumpkin spice
How to Make Pumpkin Waffles
These moist and rich vegan pumpkin waffles are so easy to make. Here’s how to do it.
- Mix the dry ingredients. Add the flour, baking powder, baking soda, salt, and pumpkin spice to a bowl, and mix together.
- Mix the wet ingredients. Place the pumpkin puree, mashed banana, non-dairy milk, coconut oil, and sweetener in a mixing bowl, and mix until combined.
- Make the batter. Combine the wet ingredients and the dry ingredients in a bowl, and mix until fully incorporated.
- Rest. Let the batter sit for 15 minutes. If you’re in a rush, you can skip this step, but it really makes a big difference.
- Preheat. While the batter rests, turn your waffle maker on to your desired setting.
- Add the batter. Scoop about 1/2 a cup of the waffle batter into your waffle maker.
- Cook. Cook until the waffle is done and the steam has stopped coming out of the machine. Remove the waffle and place it on a wire rack, and repeat with the rest of the batter.
- Serve. Serve the pumpkin waffles hot with your favorite toppings.
Tips for Success
Here are some of my favorite tricks to use when making this autumnal waffle recipe.
- Make your own puree. You can definitely make this recipe with store-bought pumpkin puree, but it will taste so much better if you make your own. Homemade Pumpkin Puree is super easy to make, and it results in a puree that has a stronger, richer, and sweeter pumpkin flavor.
- Wait for the steam to stop. When cooking the waffles, I’ve found that it’s best to wait until steam stops emerging from the waffle maker before taking the waffles out. Sometimes the light will come on telling you the waffles are done even though steam is still pouring out of the machine. If you remove the waffles then, they won’t be as airy and fluffy on the inside, or as crisp and caramelized on the outside. Instead, keep cooking the waffles until they stop steaming.
- Adjust as necessary. For best results, make simple adjustments based on your waffle machine, and the kind of waffles you like. I use ½ cup of batter per waffle, which I’ve found is perfect for a standard-size waffle maker. If your waffle maker is bigger or smaller, you’ll have to adjust. You’ll also need to adjust the settings based on how done you like your waffles, and how hot the waffle iron is getting. And while you shouldn’t need to add baking spray to the waffle maker, make sure to add some if your waffles are sticking.
- Keep warm but don’t steam. After the waffles are done cooking, place them on a single layer on a wire rack. Don’t stack the waffles or put them on a plate, or else they’ll steam and become soggy. If you’re making a lot of waffles, keep the rack in the oven on the lowest setting, so the waffles will stay warm while the next batch cooks.
What to Serve With This Pumpkin Waffle Recipe
I always eat these fluffy vegan pumpkin waffles with a mug of hot coffee or a glass of Whipped Coffee . Then I pile my favorite toppings on the waffles, such as Coconut Whipped Cream , Stovetop Candied Pecans , Vegan Caramel Sauce , and fresh fruit.
Proper Storage
To store leftover pumpkin waffles, first let them cool completely. Then place them in an airtight plastic bag, with each waffle separated by parchment paper. They’ll last in the fridge for 3 days and can be reheated in the toaster.
Can I Freeze Pumpkin Waffles?
Yes, you can absolutely freeze pumpkin waffles! Store them just as you would in the fridge, and they’ll last in the freezer for up to 6 months. You can even reheat them in the toaster straight from the freezer.
More Fall Breakfast Ideas
One of my favorite things about fall is the amazing breakfasts. Here are a few of my favorite autumnal recipes to make in the mornings.
- Pumpkin Chocolate Chip Pancakes
- Pecan Banana Bread
- Vegan Gingerbread Pancakes
- Orange Cranberry Waffles With Maple Cranberry Compote
- Vegan Pumpkin French Toast
- Pumpkin Granola
Ingredients
- 1 ¼ cups oat flour or all-purpose flour , you can also use oats that you grind in a food processor or coffee grinder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 small very ripe banana , mashed (about 1/3 cup) – you could also use unsweetened apple sauce or even more pumpkin puree
- ½ cup pumpkin puree
- 1 tablespoon agave nectar or maple syrup
- 1 cup non-dairy milk
- 2 tablespoons coconut oil , (melted) or vegan butter
- 2 teaspoons pumpkin spice
Instructions
- Mix all of the dry ingredients together in a bowl, then mix all of the wet ingredients together in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix together until fully incorporated.
- Let batter sit for 15 minutes. While the batter rests, preheat your waffle iron according to the manufacturer’s instructions. I set mine two dials before max because I like my waffles crisp but also very fluffy.
- Scoop out about ½ cup of batter and pour it into the waffle maker. Close the lid and let the waffles cook until the steam has completely finished to rise from the waffle maker. Remove each waffle and place on a wire rack until finished with the entire batter.
- Serve while hot with maple syrup, coconut cream, candied pecans, or any other toppings.
Notes
- Store the leftovers in an airtight plastic bag, separated by parchment paper. They’ll last in the fridge for 3 days or in the freezer for 6 months, and can be reheated in the toaster.
- Adjust the amount of batter that you use, and the heat of the waffle iron based on your iron and your preferences.
- After cooking, place the waffles in a single layer on a wire rack to keep them from steaming and getting soggy. Keep them warm in an oven on the lowest setting if you’re making a few batches.
Pumpkin Waffles
Ingredients
- 1 ¼ cups oat flour or all-purpose flour you can also use oats that you grind in a food processor or coffee grinder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 small very ripe banana mashed (about 1/3 cup) - you could also use unsweetened apple sauce or even more pumpkin puree
- ½ cup pumpkin puree
- 1 tablespoon agave nectar or maple syrup
- 1 cup non-dairy milk
- 2 tablespoons coconut oil (melted) or vegan butter
- 2 teaspoons pumpkin spice
Instructions
- Mix all of the dry ingredients together in a bowl, then mix all of the wet ingredients together in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix together until fully incorporated.
- Let batter sit for 15 minutes. While the batter rests, preheat your waffle iron according to the manufacturer’s instructions. I set mine two dials before max because I like my waffles crisp but also very fluffy.
- Scoop out about ½ cup of batter and pour it into the waffle maker. Close the lid and let the waffles cook until the steam has completely finished to rise from the waffle maker. Remove each waffle and place on a wire rack until finished with the entire batter.
- Serve while hot with maple syrup, coconut cream, candied pecans, or any other toppings.
Notes
- Store the leftovers in an airtight plastic bag, separated by parchment paper. They’ll last in the fridge for 3 days or in the freezer for 6 months, and can be reheated in the toaster.
- Adjust the amount of batter that you use, and the heat of the waffle iron based on your iron and your preferences.
- After cooking, place the waffles in a single layer on a wire rack to keep them from steaming and getting soggy. Keep them warm in an oven on the lowest setting if you’re making a few batches.
Nutrition
Pumpkin Waffles https://jessicainthekitchen.com/flourless-vegan-pumpkin-waffles/ September 20, 2023
This creamy pumpkin soup is the perfect way to welcome fall. It’s smooth, rich, and flavourful—and also perfect for dressing up with your favourite toppings!
While all the recipes I share have some kind of backstory, this pumpkin soup recipe is extra special because it’s my mother’s recipe. I’ve been enjoying it for years, and at no time did I realise it was a vegan soup. This, my friends, is another perfect example of accidental vegan that you’ll be delighted with.
My mother has never made this soup with a recipe. Her cooking knowledge comes just from cooking with her family when she was a child, which I’ve found is always the purest and most natural way of cooking. I asked her to create a recipe for her recipe-less soup and she graciously made it over and over until she got measurements that I could share with you. Here’s to mom!
She made the original with a whole Scotch bonnet pepper, so if you’re up to it and can find it in your market, go ahead! Just please be aware that it is hot, and while we have all gotten used to that heat here in Jamaica, it can be surprising for a newcomer!
Why You’ll Love This Creamy Pumpkin Soup Recipe
Here are all the reasons this vegan pumpkin soup is sure to become a fast favourite:
- Rich and creamy . Some pureed vegetable soups can be bland and one-note, but not this one! The coconut milk adds an extra layer of flavour and creaminess.
- Naturally vegan . This isn’t a recipe that was veganised! My mom always made it this way, with rich coconut milk instead of heavy cream.
- Versatile . Serve vegan pumpkin soup as an appetizer or main course, garnished with your favourite finishing touches.
(Love a good savoury pumpkin recipe? You’ll also enjoy my slow cooker pumpkin soup and vegan pumpkin chili !)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pumpkin – Peel the pumpkin, remove the seeds, and cube it before weighing it.
- Vegetable broth – I like to use homemade vegetable broth .
- Salt
- Green onions – For mild onion flavour that doesn’t distract from the pumpkin.
- Red pepper flakes – These allow you to customise the heat level to your liking. Or make it the Jamaican way with a Scotch bonnet pepper!
- Tomato
- Garlic
- Mrs. Dash herbs and lemon seasoning – Or another seasoning you enjoy.
- Coconut milk – Use full-fat coconut milk, not lite.
What Kind of Pumpkin Is Good for Soup?
Use a sugar pumpkin (also known as pie pumpkin) to make this vegan creamy pumpkin soup. These smaller pumpkins tend to have more flavour and a denser texture, which makes them perfect for soups! You can also use butternut squash if sugar pumpkins aren’t yet in season.
How to Make Creamy Pumpkin Soup
You’re just a few steps away from cozy, comforting vegan pumpkin soup!
Boil the broth . Add the water or broth to a large pot and bring it to a boil.
Simmer . Add the pumpkin and salt to the pot, then reduce the heat to medium. Stir in the remaining ingredients except the seasoning and coconut milk, then cover and cook until the pumpkin is tender, about 20 minutes.
Blend . Remove the pot from the heat and use an immersion blender to puree the soup.
Finish . Return the pot to low heat and stir in the seasoning and coconut milk. Simmer uncovered for 5 minutes, then serve and garnish as desired.
Tips for Success
These simple tips will help ensure that your creamy pumpkin soup turns out perfect!
- Use a good quality vegetable stock . This will be the base of your soup, so don’t skimp on the flavour!
- Adjust as needed . Add seasoning to taste, use more red pepper flakes for a kick, pour in extra coconut milk—there’s a lot of room to make this recipe your own.
- Add more veggies . My mom sometimes adds carrots to the soup to sneak in some extra vegetables. Sweet potatoes or parsnips would work well, too.
Serving Suggestions
This vegan creamy pumpkin soup is delicious on its own, but it’s also great for topping! Here are some of my favourite ways to serve it:
- Add a swirl of cashew cream or vegan yogurt .
- Float some homemade croutons or crushed pita chips on top—or just pair your soup with garlic bread or naan .
- Finish with fresh herbs, green onions, or pomegranate arils.
- Add crispy roasted chickpeas , cashews, or pepitas for a crunchy contrast.
How to Store Leftovers
Leftover vegan creamy pumpkin soup can be refrigerated in an airtight container for up to 4 days. To reheat, warm the soup on the stovetop or in the microwave until heated through.
Can I Freeze This Recipe?
This soup freezes quite well, so if you have leftovers it’s a great way to store them. Place the pumpkin soup in an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat according to the instructions above.
More Vegan Soup Recipes
- Vegetable Minestrone Soup
- Mulligatawny Soup
- Creamy Vegan Instant Pot Potato Soup
- Roasted Cauliflower Soup
- Easy Roasted Carrot Ginger Soup
Ingredients
- 2.5 lbs pumpkin , after seeds are removed, peeled and chopped into cubes
- 10 cups vegetable broth , or water
- salt to taste
- 2 sprigs escallion/green onions
- 1/4 teaspoon red pepper flakes
- 1 small plummy tomato , chopped
- 4 cloves garlic , minced
- 1 teaspoon Mrs. Dash herbs and lemon seasoning , or any herbs seasoning
- 1/4 cup coconut milk
Instructions
- Pour water in a very large pot (so you don’t get splashed when blending) and bring to a boil.
- Place the pumpkin into the pot with salt, reduce the heat the medium, and add all the other ingredients except the Mrs. Dash and coconut milk. Cover the pot and cook for about 20 minutes or until the pumpkin is fork soft. Remove from heat and use your immersion blender and blend all ingredients together.
- Return to stove on low heat and stir the coconut milk and Mrs. Dash in and simmer uncovered for 5 minutes. This helps to thicken up the soup.
- Remove from heat and serve alone or with toasted croutons if desired.
Notes
- Mom’s notes : you can add carrots if you’d like also! This soup is a great way to sneak extra vegetables into your kids meals if they won’t eat them but will drink them.
- To store : Leftover vegan creamy pumpkin soup can be refrigerated in an airtight container for up to 4 days. To reheat, warm the soup on the stovetop or in the microwave until heated through.
- To freeze : Place the pumpkin soup in an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat according to the instructions above.
