pumpkin waffles

These Vegan Pumpkin Waffles are full of pumpkin spice goodness and are the perfect Fall weekend breakfast! Crispy on the outside and fluffy on the inside. 1 Bowl.

Vegan Pumpkin Waffles

pumpkin

coconut oil

soy milk

sugar

all purpose flour

baking powder

baking soda

salt

cinnamon

ginger

nutmeg

Preheat your waffle iron.

In a large bowl, whisk together the canned pumpkin, oil, soy milk and sugar until smooth.

Add the flour to the bowl with the wet ingredients, then sprinkle on top of the flour the baking powder, baking soda, salt and spices. Mix with a large spoon until just combined. The batter should be fairly thick, not too runny. If it&#x27;s runny, add a little more flour. If it gets too thick, add a little water.

Spray waffle iron well with oil (unless your waffle iron is non-stick). Pour the recommended amount of batter onto hot waffle iron, and cook until the waffle is golden brown on both sides.

Serve immediately, or keep in a warm oven (200 degrees F) until ready to serve. Top with vegan whipped cream, vegan butter, maple syrup and anything else you desire!

These pumpkin waffles are a delicious fall breakfast and are so quick and easy to make! No waffle iron needed. Plus, making this recipe is the perfect way to fill up on veggies!

Pumpkin Waffles

pumpkin puree

brown sugar (, or coconut sugar)

eggs

flour

buttermilk

Preheat

Preheat oven to 350ºF/180ºC and spray silicone waffle mold with non-stick spray.

Combine

Combine the flour, baking powder, cinnamon, and nutmeg.

Whisk

Meanwhile, whisk together the pumpkin puree, buttermilk, sugar, eggs and coconut oil.

Add the dry ingredients to the pumpkin mixture and whisk until just combined.

Fill

Bake

Bake the pumpkin waffles for 8-10 min (or about 3min in a waffle iron).

Top pumpkin waffles with butter and syrup.

Flavors of spice and pumpkin will excite your weekend breakfasts.

all-purpose flour

eggs (room temperature, separated)

vanilla extract

butter (melted)

cloves

maple syrup (for serving)

whipped cream (for serving)

Separate your eggs into 2 different bowls. Add 1/2 teaspoon cream of tartar to the egg whites and beat them using a hand mixer until stiff peaks form. Set aside.

In a large bowl, combine all of the dry ingredients with a spoon. Add the egg yolks, vanilla, melted butter, pumpkin and buttermilk and combine. Gently fold in the whipped egg whites with a rubber spatula.

Cook the waffles in your waffle iron according to the manufacturer's instructions. Serve with warm maple syrup and a sprinkle of cinnamon.

Healthy pumpkin waffles from scratch are so easy to make in just one bowl. This recipe for homemade whole wheat pumpkin waffles is the best cozy fall breakfast.

Healthy Pumpkin Waffles

unsalted butter

maple syrup (or honey)

milk

allspice

white whole wheat flour

Preheat waffle iron.

Place the butter in a large bowl and heat in the microwave to melt the butter.

Add the pumpkin puree and whisk to combine.

Add the eggs, maple syrup or honey and vanilla and whisk to combine.

Whisk in the milk.

Add the cinnamon, allspice, nutmeg, cloves, baking powder, baking soda and salt. Whisk until well combined.

Whisk in the white whole wheat flour.

Cook waffles in greased, preheated waffle iron according to manufacturer's instructions. Mine take about 6 minutes per waffle.

Waffles freeze well. Transfer extra cooked waffles to a wire rack to cool. Once cool, store waffles in a zip-top bag in the freezer for up to 3 months. Defrost and then gently warm/crisp in a toaster or oven on low heat.

These fluffy pumpkin waffles are full of pumpkin flavor and the warmth of cinnamon, ginger and nutmeg spice. Topped with a generous dollop of cream cheese whipped cream for the perfect finish.

Pumpkin Waffles with Cream Cheese Whipped Cream

eggs (beaten)

cooking oil

granulated sugar ((if not making the cream cheese whipped cream))

oz cream cheese (softened)

heavy whipping cream

In medium bowl, mix flour, baking powder, cinnamon, ginger, nutmeg and salt.

In large bowl, mix eggs, milk, pumpkin and oil. Add flour mixture to egg mixture, combining well.

Cook in hot waffle iron. Top with cream cheese whipped cream.

In mixer, beat cream cheese and powdered sugar until smooth and stiff peaks form - about 1 minute. Set aside.

In mixer, beat heavy cream and vanilla extract on high speed until soft peaks form. Add the cream cheese mixture back in and beat until smooth and velvety, 1-2 minutes. Store covered in refrigerator.

Cream Cheese Whipped Cream

These oil-free, dairy-free, and eggless Vegan Pumpkin Waffles are a healthy and delicious way to infuse autumn flavors into your breakfast! Everyone is going to love these crispy, yet perfectly fluffy waffles!

½ tablespoons water (warm)

flax seeds

vanilla Plant Folk creamer

all-purpose flour (whole wheat will work)

brown sugar

pumpkin spice

Turn on your waffle iron.

In a small bowl, whisk together the warm water and ground flax seeds until thoroughly combined. Set aside for 10 minutes.

In a medium bowl, whisk together the Plant Folk creamer, pureed pumpkin, and vanilla extract. Set aside.

In a large bowl, whisk together the flour, both sugars, baking powder, salt, and pumpkin spice.

Create a well in the center of the dry ingredients and pour in the milk mixture and flax mixture. Whisk gently, just until combined. Make sure to not overmix.

Scoop the desired amount of batter onto the preheated waffle iron. Follow your waffle iron instructions to cook. Repeat with the remaining batter until all the waffles are cooked.

These delicious, gluten-free pumpkin waffles are crispy on the outside and fluffy on the inside. This pumpkin waffle recipe's secret ingredient is oat flour! You can easily make your own oat flour at home (check the recipe notes for details). This recipe yields 4 round, 7-inch Belgian waffles. Note: when I say "scant," I mean just a couple teaspoons shy of the measurement listed.

Healthy Pumpkin Spice Waffles

(200 grams) oat flour*

milk almond

(122 grams) packed pumpkin puree

maple syrup

butter

In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine.

In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.

Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.

Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don&#8217;t worry! Your waffles will turn out great. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.

Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don&#8217;t stack your waffles on top of each other or they&#8217;ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you&#8217;re ready to serve. Repeat with remaining batter and serve with desired toppings on the side.

Loved it! Could make 16 small waffles of 95kcal each! Toppy! 
Replaced oats by whole wheatflour, honey for maple syrop and butter as alternative for the coconut oil.

Delicious and perfect texture! I used my blender to mix the wet ingredients, and made these as Belgian waffles. I didn't have maple yrup so I used 2 Tbsp molasses and 1 Tbsp local honey. My 3 year old and I loved them! We served them with butter and cinnamon sugar on top.

Simply delicious, just the right amount of pumpkin and spices and crunch! I make them often and rely on the apportioned bags of frozen canned pumpkin that I put in the freezer for just this recipe.

Made this as an easy late night dessert. It was quick, easy, and delicious! It hardly needed a topping, but if I had whipped cream I think it would have suited best. Additional syrup was too sweet for my taste

This was SO fabulous! I used 1 1/2 cups of fresh, homemade baked pumpkin and used less milk. My father, who usually barely eats one pancake, at an entire Belgium this morning. #success Thanks so much!

These are fantastic!  My 2-year-old is working on her 2nd waffle right now!

My 2 year old loves these waffles! So much so that I make double batches and freeze them for her breakfast during the weekdays when we are short on time in the morning. I just make the waffles smaller, measuring them out with a large cookie scoop. They turn out to be the perfect size for her and look like snowflakes:) Thanks!

I just made these waffles. Delicious!!! we all loved them. The texture is beautiful in the inside and the outside. I topped with with pure maple syrup, bananas and chopped walnuts.  I felt they are crispier than the non-pumpkin gluten free waffles, which I also love! We will definitely be making this during the fall.

Hey, thanks for the response, Kate! It's that time of year again  About to make these for brunch!! (Btw, my husband and I LOVE all of your waffle recipes! Plus they are so filling, which is a nice bonus.)

Best waffle recipe ever! Seriously perfect balance of flavors. Much more robust and sustaining than standard flour waffles. I’ve told all my family and friends.

These are wonderful. My husband has to be on a no fat diet so I substituted applesauce for the eggs, and agave for the maple syrup bc I didn't have any. I used nonfat milk as well and I cant believe it's not butter. They came out wonderful.

I made these this weekend and we loved them so much that I'm making a big batch to freeze now. So good!!

These where wonderful, I just switched the eggs for flax eggs.They came out great!

made these this morning and blended my own oats. they were good but a little crumbly - maybe because my oats weren't industrial powder? also not creamy on the inside. Made exactly per recipe.

These are amazing and reheat beautifully in the toaster oven!! Will be making more batches to freeze and share with friends! I like topping them with maple syrup, pecans and bananas but they may also be good with topped with some almond butter if you're looking for extra protein!

These waffles are amazing, I've made them two weekends in a row. For my personal taste the spices were a little much the first time so I doubled the recipe this week except for the ginger, nutmeg, and allspice and it was perfect! Thank you so much for sharing!

Love this as a breakfast for dinner option!

I made this pumpkin waffle recipe. It was delicious! I made a few changes the second time I made it. I doubled up the cinnamon and vanilla and I used 1 teaspoon baking soda and 2 teaspoons baking powder instead of 1 tablespoon baking powder. It came out light and crispy on the outside and soft inside!!

I also made these pumpkin waffles.  I added 1/2 cup pumpkin purée to the recipe and pumpkin spices (2 tsp cinnamon, 1 tsp nutmeg, 1 tsp allspice and 1/4 tsp cloves.  They were delicious!

Make these simple pumpkin waffles as a special treat on a crisp fall morning - they come out soft, fluffy and perfectly spiced!

Simple Pumpkin Waffles

oil (OR melted butter)

pumpkin (NOT 1 can)

In a large bowl stir together the dry ingredients.

https://player.vimeo.com/video/454295663?background=1&mute=1&portrait=0

combining the dry ingredients for pumpkin waffles

Pumpkin Waffles - Step 1

In a measuring jug whisk the eggs, milk, maple syrup, melted butter (or oil) and canned pumpkin until smooth.

https://player.vimeo.com/video/454295693?background=1&mute=1&portrait=0

combining the wet ingredient for pumpkin waffles

Pumpkin Waffles - Step 2

Add the wet ingredients to the dry ingredients and mix until just combined - some lumps are fine.

https://player.vimeo.com/video/454295856?background=1&mute=1&portrait=0

Pumpkin Waffles - Step 3

Bake the waffles in your waffle iron according to the manufacturer&#039;s instructions. I recommend baking them on medium heat for a little longer than regular waffles to help them cook through in the middle and crisp up on the outside.

https://player.vimeo.com/video/454295905?background=1&mute=1&portrait=0

Pumpkin Waffles - Step 4

https://mediavine-res.cloudinary.com/video/upload/t_original/v1599115116/abmsu50r5ax6aufaexp1.mp4

Learn how to make soft and perfectly spiced pumpkin waffles from scratch! This simple recipe is perfect for those crisp fall mornings.

How to Make Pumpkin Waffles

This gluten-free pumpkin waffle recipe is made with almond flour! These healthy pumpkin waffles are so good, we eat them year round!

Gluten Free Almond Flour Pumpkin Waffles 

(150 grams) blanched almond flour

(60 grams) arrowroot powder or tapioca starch

baking powder (see notes for paleo)

cinnamon*

nutmeg*

(120 grams) pumpkin puree

almond milk (or your favorite milk)

Tablespoons ghee, avocado oil, oil

Prep &amp; Preheat

Preheat your waffle iron and grease with nonstick spray or brush with a very thin layer of oil. (I don&#8217;t recommend cooking spray, which can gum up your waffle iron over time)

Whisk The Dry Ingredients

. In a large bowl, whisk together almond flour, arrowroot, baking powder, cinnamon, nutmeg and salt until well combined.

Add The Wet Ingredients

. Next, add pumpkin, milk, syrup, eggs, ghee/oil, and vanilla to the dry ingredients. Whisk to combine well.

Cook The Waffles

Scoop or pour the batter into your waffle iron and cook according to your waffle maker instructions. (Many waffle irons use 1/3 cup or 1/2 cup batter per waffle&#8211;try not to overfill!)

Repeat

with remaining batter until all the waffles are cooked.

Store leftover waffles

in an air-tight container or bag in the fridge or freezer. Follow reheating instructions below!

I never review recipes, but OH. MY. GOODNESS. These are truly a masterpiece. One of my biggest pet peeves is when someone gives a recipe five stars and in the comments it says, "These look delicious. I can't wait to try them." Don't rate the recipe if you haven't made it. Rant over.

They don't resemble paleo baked goods at all. I can't tell the difference between these and "regular" food. Even my kids like them.

I've made them a couple of times. They did stick some with coconut oil but worked fine with butter.

I had them with leftover cranberry sauce this morning, very good. I also freeze them and make a quick almond butter sandwich with them on work mornings.

Thanks for the recipe!

I sifted my dry ingredients and used egg replacement (vegan egg brand). Hard to find vegan and gluten-free waffles that give that soft center, beautiful rise, and crisp outer. These nailed it!

Wow - these are amazing!! My non-paleo hubby begs me to make these! That’s a win in my book!

These were delicious!!! I followed the recipe to the letter and was a little concerned, as the batter turned out really thick.  But there was no need to worry, as the waffles turned out amazing. Crispy on the outside with just the right amount of pumpkin flavor. Thanks so much for the tip about putting the waffles in the oven on a rack to keep them warm. Total gamechanger! Will definitely be revisiting this recipe this fall.

Great waffles! My husband makes these for me &amp; I'm in love with them. There is nothing better for breakfast than these waffles.

I have tried a few healthy breakfast bread (pancakes, waffles, muffins, etc.) recipes and I always end up being the only one in my family who will touch them, and I’m only doing it so I’m not wasting ingredients and because they’re healthy. These, on the other hand, are absolutely delicious and my husband, 4 yr old and 2 yr old all loved them as well! Thanks!

These were perfect! One of my favorite waffle recipes ever! Made them exactly as written to use up some leftover pumpkin and so glad I did! First time checking out your site, so I’ll be trying more of your recipes!

Great waffle recipe! Picky toddler approved. I been dairy and gluten free for years and missed waffles. Most grocery store gluten free waffles have soy ingredient that I'm allergic to, this recipe is amazing! I make double batch on the weekend for busy mornings throughout the week.

We make these waffles year-round. The whole family loves them. We started making large batches and freezing our mini waffles to pop in the toaster for the on-the-go breakfast and these never disappoint! Truly one of our favorite recipes!

https://content.jwplatform.com/videos/Wbngi7BA.mp4

Almond Flour Pumpkin Waffles – Crispy & fluffy paleo pumpkin waffles made with almond flour. These healthy pumpkin waffles are so good, we eat them year round! (Gluten free, dairy free, paleo friendly & naturally sweetened)

Gluten-Free Paleo Almond Flour Pumpkin Waffles 

These Keto Pumpkin Waffles are low in carbs, high in protein, and packed with warm fall flavor. It&#039;s a delicious breakfast that fuels your body for the day ahead.

Keto Pumpkin Waffle Recipe

granular sweetener (erythritol recommended)

tsp vanilla extract

almond flour

unflavored whey protein powder

tsp baking powder

tsp pumpkin pie spice

tsp salt

almond milk (or other low carb milk)

tbsp butter, melted

In a large blender, combine the eggs, pumpkin, sweetener, and vanilla extract. Blend until smooth.

Add the almond flour, protein powder, baking powder, pumpkin pie spice, and salt, and blend again.

Add the almond milk and melted butter and blend once more, then let sit for 5 minutes to allow the batter to thicken.

Preheat your waffle iron and lightly grease the plates. Once hot, add about 1/4 cup of batter to each section and spread to the edges. Close the lid and cook until golden brown (time will depend on your waffle iron).

Remove the cooked waffles to a wire rack and repeat with the remaining batter. Top the waffles with butter and sugar-free pancake syrup or lightly sweetened whipped cream and cinnamon.

Made these this morning and they are so good. I have been making chaffles as a low carb waffle but they are so dense. These are light and fluffy with great flavor.

It’s never too soon for pumpkin waffles!
Thank you for this recipe!

Made this for a hot breakfast on a cold morning. Big hit!! House still smells good!

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