Starting fall, these Spiced Pumpkin Waffles make rounds on our breakfast table. This vegan waffle recipe is egg-free & dairy-free, filled with plenty of pumpkin flavor & warmth from the pumpkin spice mix. One of the best ways to use up any leftover pumpkin puree or may I say a good reason to enjoy more pumpkin!!
I eagerly wait for Fall for only two things – Pumpkin & Butternut Squash. I would say start your day with these Spiced Pumpkin Waffles and end it with this pumpkin pie rice pudding. It is the most comforting pumpkin dessert for Fall & Winter. In between, you can enjoy my epic black-eyed peas lentil butternut squash chili or this Thai spiced butternut squash soup.
Our love for pumpkin never goes away even after Thanksgiving! This season sets us in a discipline to eat more and more stuff made with pumpkins. So, friends, it is never too late to enjoy pumpkins. With store-bought canned pumpkin puree you can enjoy it all year round.
Crispy, fluffy Vegan Pumpkin Waffles and How?
I have tried a variety of recipes in the past, but some turned out soggy and some super flat. This pumpkin waffle recipe yields super crunchy waffles with so much flavor. My secret to making waffles crispy is using a little cornstarch in the batter. Trust me it makes a lot of difference. I suggest following the recipe to the T for the best waffle experience. If you are out of any ingredient then refer to the substitution list for the closest swap. Don’t forget to check the full video in the recipe card!
Ingredients to make crispy spiced pumpkin waffles
These waffles are vegan i.e egg-free and dairy-free. But texture-wise they are spot on crisp and full of flavors.
Flour – I have used a combination of whole wheat pastry flour and all-purpose flour. You may stick to an all-purpose one alone. Or use a store-bought blend of gluten-free flour.
Cornstarch – My secret to super crispy waffles. A very important ingredient to get light and crispy waffles without getting soggy.
Pumpkin Puree – I have used homemade pumpkin puree. You may use a store-bought one. Please do not use pumpkin pie filling.
Baking powder & Baking Soda – This is a must for fluffy and well-risen waffles.
Butter/ oil – Add butter or oil of choice to the waffles to make it crisp from the outside and tender on the inside.
Plant-based milk – For a richer taste.
Pumpkin spice mix – A blend of warming spices like ground cloves, ginger, cinnamon, and nutmeg.
Vanilla – A splash of pure vanilla extract makes these waffles lush.
Sugar – just a little for light sweetness inside the waffle. I have used sugar in raw, you may use any regular sugar.
Salt – A pinch is all you need for a better tasting waffle
Maple syrup / Agave – A drizzle of maple makes any waffle taste yummy. I have used an organic one.
Butter– A dollop of vegan butter is a very comforting topping too.
Fruits & nuts – As toppings if desired.
Important tips to make the best vegan pumpkin waffles
- Preheat the waffle maker for at least 10 minutes before spreading the batter.
- Do not overmix the batter or the waffles will become gummy.
- Do not skip cornstarch. It is the secret to light and crunchy waffles.
Storing Spiced Pumpkin waffles
- Waffles are best eaten warm and immediately. However, if you are catering to a crown or doing meal prep and want to make it ahead of time then here is what you will do –
- You will make waffles and cool on a cooling rack. Do not cover until completely cooled.
- Store in an airtight container in the fridge for 2 days.
- Individually wrap the waffles in foil and freeze up to 3 months.
Best way to reheat waffles
- If your family size is big then you can start making waffles an hour ahead of time so that no one has to wait once they are at the breakfast table.
- Preheat the oven to 350 deg F. (The waffles will go in the oven to warm up jut before serving)
- To keep waffles crispy, once they are done keep them on the cooling rack uncovered. Do not cover them or put them on a plate to cool. Otherwise, the steam will make the base soggy until served.
- To serve warm waffles, heat them in a pre-heated oven for 3-4 minutes and they are as awesome as freshly made ones.
- Reheat frozen waffles by baking them for 10-15 minutes flipping them in between. Or until they are warm and crispy.
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Let’s make Vegan Spiced Pumpkin Waffles
Vegan Spiced Pumpkin Waffles
Ingredients
- 1 cup whole wheat pastry flour OR atta (see notes)
- ½ cup all-purpose flour
- 3 tablespoons cornstarch OR potato starch
- 2 tablespoons sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup pumpkin puree homemade or store-bought
- 1½ cup plus 2 tablespoons plant-based milk of choice
- 1 tablespoon vinegar or lemon juice
- 4 tablespoon oil
- 1 tablespoon Pumpkin spice mix see notes
- 1 teaspoon vanilla
- ½ teaspoon of Salt to taste
Toppings
- Agave or Maple Syrup OR sweetener of your choice
- Butter optional
- Nuts and fruits optional
Instructions
- Preheat your waffle maker according to the manufacturer's instructions.
- Sift whole wheat pastry flour, all-purpose flour, cornstarch, baking soda, baking powder, and salt in a bowl.
- In another bowl whisk in pumpkin puree, sugar, oil, milk, lemon juice, and vanilla extract until mixed well.
- The oil should completely blend in and not float on the side or top.
- Make a well in the center of dry ingredients and slowly pour the liquid mixture into it.
- Whip with a handheld or electric whisk until smooth and lump-free.
- You can even stir it with a spatula until smooth.
- Stir or whisk only until combined. Do not overmix or you will get gummy waffles.
- Once the waffle iron is hot, pour the batter and spread it evenly to fill the cavities.
- As all waffle irons are different, cooking time will be as per the manufacturer’s instructions.
- Serve warm with toppings of your choice.
- We like it with a dollop of butter and some maple syrup.
- You may freeze it for later use.
Step by Step video of the recipe -
Notes
Important note about pumpkin puree
I have used homemade pumpkin puree and it has more water content than the store-bought one. I have tested this recipe with a readymade can of puree and this recipe needs up to ¼th cup of extra liquid. So you may add water to the batter to adjust the consistency.Possible substitutes
- Flour – I have used a combination of whole wheat pastry flour and all-purpose flour. You may stick to an all-purpose one alone. Or use a store-bought blend of gluten-free flour. All-purpose flour requires less liquid and gluten-free flour may require a couple of spoons more liquid. So adjust it accordingly.
- Cornstarch - A very important ingredient to get light and crispy waffles without getting soggy. You may swap it with potato starch.
- Pumpkin Puree – I have used homemade pumpkin puree. You may use a store-bought one. Please do not use pumpkin pie filling.
- Baking powder – Is a must for fluffy and well-risen waffles. Do not skip it.
- Butter/ oil – Add butter or oil of choice to the waffles to make them ultra-crisp from the outside and tender on the inside.
- Plant-based milk – I have used oat milk, you can use your choice of milk.
- Pumpkin spice mix –If you do not have a pumpkin spice blend then use ½ teaspoon cinnamon at least or a generous pinch of ground cloves, ginger, nutmeg if available.
- Sugar – I have used sugar in raw, you may use any regular sugar.
- Maple syrup – A drizzle of maple makes any waffle taste yummy. I have used an organic one. You may use Agave too.
- Butter- A dollop of vegan butter is a very comforting topping too.
- Fruits & nuts – As toppings if desired.
Important tips to keep in mind!
- Preheat the waffle maker for at least 10 minutes before spreading the batter.
- Do not overmix the batter or the waffles will become gummy.
- Do not skip cornstarch. It is the secret to light and crunchy waffles.
Storing Spiced Pumpkin waffles
- Waffles are best eaten warm and immediately. However, if you are catering to a crown or doing meal prep and want to make it ahead of time then here is what you will do –
- You will make waffles and cool on a cooling rack. Do not cover until completely cooled.
- Store in an airtight container in the fridge for 2 days.
- Individually wrap the waffles in foil and freeze up to 3 months.
Best way to reheat waffles
- If you are making waffles for a crowd or your family size is big then you can start making waffles an hour ahead of time so that no one has to wait once they are at the breakfast table.
- Preheat the oven to 350 deg F. (The waffles will go in the oven to warm up jut before serving)
- To keep waffles crispy, once they are done keep them on the cooling rack uncovered. Do not cover them or put them on a plate to cool. Otherwise, the steam will make the base soggy until served.
- To serve warm waffles, heat them in a pre-heated oven for 3-4 minutes and they are as awesome as freshly made ones.
- Reheat frozen waffles by baking them for 10-15 minutes flipping them in between. Or until they are warm and crispy.
Instructions for making waffles in a Cuisinart Griddler.
Batter quantity for 4 waffle cavities – 1 cup and 2 tablespoons. Switch Griddler ON- Selector - Griddle side and set the temperature to 400 deg F. Once the light turns green pour and spread the batter. Close the griddle and set the timer for 5 minutes. Open and remove the waffles. If you like extra toasty then go for 6 minutes. Don't have a waffle maker? Turn these waffles into a pancake -- Reduce oil/butter (Fat) by 1 tablespoon
- Reduce water by 1 tablespoon
- Reduce baking powder by 1 teaspoon
- Proceed with the recipe to make pancakes on the skillet.
Nutrition
comments and suggestions are welcome