Vegan pumpkin spice waffles are perfectly sweet, spiced, super chewy and the best fall weekend breakfast. Made with 6 healthy ingredients!
I don’t know if it’s just me, but I feel like pumpkin spice season always flies by. I can’t believe it’s already November! I legitimately can’t get enough pumpkin goodness into my body fast enough this time of year, so today we’re making vegan pumpkin spice waffles!
These are basically my favorite pumpkin pancakes in fun waffle form. All those chewy edges and of course, tons of sweet lil spaces for your favorite toppings.
I love that these waffles are made with super simple, healthy ingredients, and they have all the fall flavor I want this time of year!
Ingredients for vegan pumpkin spice waffles
- Rolled oats: you’ll blend the oats to flour consistency, which gives the waffles a dense, rich texture and provides healthy whole grains.
- Ground flaxseed: flax is super nutrient-dense and helps to thicken the waffle batter.
- Date sugar: date sugar gives natural, fruit sweetness. I add just a little to the waffles and usually add some sweet toppings. You could also use stevia or coconut sugar, though I have only made this recipe with date sugar.
- Pumpkin pie spice: pumpkin spice brings out all the fall flavor in these waffles.
- Pumpkin puree: pumpkin keeps the waffles soft and rich.
- Nondairy milk: milk brings the waffle batter together. I used unsweetened oat or almond milk, but any nondairy milk should work.
Tips for making vegan pumpkin spice waffles
- Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 3/4 cup of whole, rolled oats, then put that 3/4 cup into your blender to make flour.
- Cook according to your waffle iron’s instructions. All irons may vary a bit, but you should be able to tell when it’s cooked to your liking based on the outside and using a fork to carefully poke the center and the edges. Mine took about 10 minutes each in a mini waffle iron.
- Have fun with the toppings. Top with whatever you like on your waffles that goes with these pumpkin spice flavors. I love a little tang from unsweetened vegan yogurt and a sprinkle of walnuts. Fresh fruit or nut butter would also be great!
These vegan pumpkin spice waffles are perfectly soft and chewy, the best balance of sweet + spiced, and the best breakfast for a slow, cozy fall morning. You need these in your life before pumpkin season slips away for another year.
Xo,
Sara
Vegan Pumpkin Spice Waffles
Ingredients
- 3/4 cup rolled oats, blended into flour
- 1 tbsp ground flaxseed
- 1 tbsp date sugar – stevia or coconut sugar should also work
- 1 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/2 cup nondairy milk – I use unsweetened oat milk
Instructions
- Preheat the waffle iron.
- Blend the oats to flour consistency and add to a large bowl with the ground flax, date sugar and pumpkin pie spice and stir to combine.
- Add the pumpkin puree and nondairy milk and stir into a thick batter.
- Portion some of the batter to fill your waffle iron and cook according to your iron's directions. Mine took about 10 minutes each in a mini waffle iron – ours sometimes tells us it's ready before the center or edges are cooked, so be aware you may need to cook slightly longer depending on your waffle iron. Repeat until the batter is gone – if you're using a standard waffle iron you'll get about 2 waffles, I got 5 mini ones.
- Add toppings of your choice and enjoy!
