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Easy Fluffy Vegan Pumpkin Waffles Recipe With Pumpkin Spice

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Easy vegan pumpkin waffles-crisp outside, fluffy inside. UK measures and tips. Perfect cosy breakfast for pumpkin season.

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A stack of fluffy Vegan Pumpkin Waffles drizzled with syrup on a white plate, with a cinnamon stick, pumpkin seeds, and white pumpkins in the background.

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If you're craving a cosy autumn breakfast, these vegan pumpkin waffles are the perfect way to kick off pumpkin season. They're light and fluffy inside with a crisp, golden exterior, gently spiced, and made with simple ingredients you probably have in the cupboard. I've used UK measurements, included a quick vegan buttermilk, and added make-ahead tips so the whole family can enjoy a stack of these vegan pumpkin waffles without any faff.

Why you'll love them

  • Fluffy waffles with proper pumpkin flavour and warm spices
  • Pantry-friendly dry ingredients + easy wet ingredients
  • Works in a standard or Belgian waffle maker
  • Freezer-friendly for quick toaster waffles on busy mornings

Ingredients

Everything is easy to find in UK supermarkets-look for tinned pumpkin in the baking aisle from September onwards (stock up; it sells out this time of year). Any non-dairy milk works; soy milk and oat milk give the best tenderness, while almond milk keeps things lighter. Pumpkin adds fibre, beta-carotene and moisture, so you can use a little less oil for a healthier option without losing that fluffy waffles texture.

Various baking ingredients for vegan pumpkin waffles including flour, sugar, pumpkin puree, milk, water, and assorted spices arranged in glass bowls on a light surface.

You will need:

  • plain flour (all purpose flour)
  • soft light brown sugar (or coconut sugar)
  • baking powder
  • bicarbonate of soda
  • pumpkin pie spice (or 1½ teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg)
  • fine salt
  • dairy-free milk (almond milk, oat milk or soy milk all work)
  • lemon juice or apple cider vinegar (for vegan buttermilk)
  • pumpkin purée (from a can of pumpkin puree; not pumpkin pie filling)
  • neutral oil (melted coconut oil or light olive oil)
  • vanilla extract

For exact quantities see the recipe card below.

Step-by-step Instructions (simple steps)

A clear glass mug filled with milk sits on a marble countertop,

Preheat your waffle iron (medium to medium-high). Lightly grease with cooking spray.


Make vegan buttermilk: stir lemon juice or apple cider vinegar into the plant milk; leave 5 minutes.

Mix dry ingredients: in a large bowl whisk flour, sugars, baking powder, bicarb, spice and salt.

A glass bowl filled with flour and dry ingredients sits on a wooden cutting board, ready to create delicious egan pumpkin waffles
A glass bowl containing a mixture of milk, sugar, and pumpkin puree on a light textured surface.

Whisk wet: in a jug, whisk pumpkin purée, vanilla and oil into the buttermilk.

Make the batter: pour wet into dry. Stir just until combined-some small lumps are fine. The waffle batter should be thick but pourable. Rest for 5 minutes.

A spoon lifts thick, orange-brown batter from a glass mixing bowl, with the batter dripping back into the bowl.
vegan pumpkin Waffle batter spread over the plates of an open waffle maker, ready to be cooked.

Cook: pour batter into the iron (about ½-¾ measuring cup / 120-180ml per waffle, depending on your type of waffle maker ). Close and cook until deeply golden and steam subsides, typically 3-4 minutes-follow the manufacturer's instructions for the right temperature and timing.

Crisp & serve: transfer each waffle to a cooling rack (not a plate) for a minute to keep that crispy texture.

Repeat with the rest of the batter.

Close-up of golden waffles cooking in an open waffle iron, with some batter spilling over the edge.
A stack of vegan pumpkin waffles topped with pumpkin seeds on a white plate, with a small pitcher of syrup and two pumpkins in the background.

Toppings & serving ideas

  • Drizzle of maple syrup + fresh fruit (berries, sliced pear or apple)
  • Coconut cream or dairy-free yoghurt
  • Peanut butter or almond butter and vegan chocolate chips
  • Toasted pecans, pumpkin seeds, or a dusting of extra pumpkin pie spice

Try pairing your vegan pumpkin waffles with seasonal fruits like apples or pears for a fresh twist. This enhances the flavours of the vegan pumpkin waffles and adds colour to your plate!

A perfect fall breakfast for the whole family, and the best part is how the syrup pools in every little pocket.

Variations & substitutions

  • Gluten-free: swap in oat flour (224g) plus 30g cornflour, or try an oat and almond flour blend.
  • Oil-free: replace oil with 2 tablespoon smooth nut butter or extra pumpkin puree (texture will be a touch more tender than crisp).
  • Different flours: sub up to 50% with spelt flour or use part oat flour for more wholesome vegan waffles (add 1-2 tablespoon extra milk if too thick).
  • Vegan egg replacer: not needed here thanks to leavening and buttermilk, but 1 flax egg (1 tablespoon flax + 3 tablespoon water) can be added for extra binding if your waffle iron runs hot.
  • Sweeteners: coconut sugar swaps 1:1 for brown sugar.
  • Milks: cashew milk for extra creaminess; soy milk gives the best browning.
Print

📖 Recipe

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A stack of fluffy Vegan Pumpkin Waffles drizzled with syrup on a white plate, with a cinnamon stick, pumpkin seeds, and white pumpkins in the background.

Easy Fluffy Vegan Pumpkin Waffles Recipe With Pumpkin Spice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Ali Davies
  • Total Time: 30 minutes
  • Yield: 6-8 waffles 1x
  • Diet: Vegan
Print Recipe

Description

Easy vegan pumpkin waffles-crisp outside, fluffy inside. UK measures and tips. Perfect cosy breakfast for pumpkin season.

Ingredients

Scale

Dry ingredients

200g plain flour (purpose flour)

2 tbsp light brown sugar (or coconut sugar)

2 tsp baking powder

1 tsp bicarbonate of soda

2-3 teaspoon pumpkin pie spice (or 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg)

¼ tsp fine salt

Wet ingredients

240ml dairy-free milk (almond milk, oat milk or soy milk all work)

1 tbsp lemon juice or apple cider vinegar (for vegan buttermilk)

180g pumpkin purée (from a can of pumpkin puree; not pumpkin pie filling)

2 tbsp neutral oil (melted coconut oil or light olive oil)

1 tsp vanilla extract

To cook

Cooking spray or a little oil, for the waffle iron

Instructions

Preheat your waffle iron (medium to medium-high). Lightly grease with cooking spray.

Make vegan buttermilk: stir lemon juice or apple cider vinegar into the plant milk; leave 5 minutes.

A clear glass mug filled with milk sits on a marble countertop, beside a plate of dark chocolate protein waffles, against a blurred gray geometric patterned background.

Mix dry ingredients: in a large bowl whisk flour, sugars, baking powder, bicarb, spice and salt.

A glass bowl containing flour, baking powder, cinnamon, and salt on top of a yellow batter, ready to be mixed.

Whisk wet: in a jug, whisk pumpkin purée, vanilla and oil into the buttermilk.

A glass bowl containing a mixture of milk, sugar, and orange-colored puree on a light textured surface.

Make the batter: pour wet into dry. Stir just until combined-some small lumps are fine. The waffle batter should be thick but pourable. Rest 5 minutes.

A spoon lifts thick, orange-brown batter from a glass mixing bowl, with the batter dripping back into the bowl.

Cook: pour batter into the iron (about ½-¾ measuring cup / 120-180ml per waffle, depending on your type of waffle maker ). Close and cook until deeply golden and steam subsides, typically 3-4 minutes-follow the manufacturer's instructions for the right temperature and timing.

Waffle batter spread over the plates of an open waffle maker, ready to be cooked.

Crisp & serve: transfer each waffle to a cooling rack (not a plate) for a minute to keep that crispy texture. Repeat with the rest of the batter.

Close-up of golden waffles cooking in an open waffle iron, with some batter spilling over the edge.

Equipment

Notes

Ingredient notes: Mixing plant-milk and acid gives you a quick "vegan buttermilk" that helps lift and tenderise waffles (rough ratio 1 tablespoon acid per 240ml milk). 

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Recipe Card powered byTasty Recipes
A stack of vegan pumpkin waffles drizzled with syrup sits on a white plate, with a blurred background featuring a pumpkin.

Make ahead, storing & reheating

Enjoy these vegan pumpkin waffles fresh off the waffle iron for the best texture, but don't worry if you have leftovers. They freeze wonderfully, making future breakfasts a breeze. Just reheat and enjoy your vegan pumpkin waffles at any time!

  • Room temperature: cool completely, then store in an airtight container for 1 day.
  • Fridge: up to 3 days, wrapped in plastic wrap or a box.
  • Freeze: lay on a baking sheet to freeze, then bag-excellent leftover waffles.
  • Reheat: straight from fridge or frozen in a toaster oven or toaster until hot and crisp (2-4 minutes).

FAQ's

Can I use pumpkin pie filling?

No-use pure pumpkin purée. Pie filling is pre-sweetened and spiced and will make the batter too wet.

My waffles are soft-help!

Cook until the steam almost stops; don't open early. Move each waffle to a cooling rack for a minute. If your iron is under-heated, give it longer between batches.

Will this work in a Belgian waffle maker?

Yes-use a little more batter per waffle and expect slightly longer cooking (often 4-5 minutes). Always check your manufacturer's instructions.

Can I make them without oil?

Yes-see the oil-free option above; expect a softer crust.

How do I make them extra fluffy?

Stick to the vegan buttermilk ratio and avoid over-mixing; a short 5-10 minute rest helps the batter hydrate.

These vegan pumpkin waffles are not just any breakfast; they are a celebration of autumn flavours. Enjoy the delicious combinations and make your breakfast special with these vegan pumpkin waffles!

These vegan pumpkin waffles are the perfect way to celebrate pumpkin spice season-quick to mix, reliable in any iron, and ideal for make-ahead easy vegan pumpkin waffles that reheat beautifully. If you try them, tell me your topping combo-I'm partial to maple syrup, toasted pecans and a dollop of coconut yoghurt.

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A stack of vegan pumpkin waffles topped with pumpkin seeds sits on a white plate, surrounded by small pumpkins and a blue cloth.

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  1. These are perfect for autumn - let me know if you have tried them!

    Reply