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I grew up religiously making Trader Joe’s pumpkin waffles every weekend (IYKYK) so obviously I had to make a healthier copycat version. And these crispy vegan pumpkin waffles are not only healthier, but taste so much better!
Made with sprouted spelt flour, homemade pumpkin spice, actual pumpkin, these vegan pumpkin belgian waffles are high in fiber and packed with nutrients.
They’re crispy on the outside, fluffy on the inside and absolutely fantastic!
Did I mention that this recipe is single-serve?!
Ingredients You’ll Need For These Vegan Pumpkin Waffles
Here’s everything you’ll need to make this healthy pumpkin waffle recipe.
- Spelt flour: I love One Degree Organics sprouted spelt flour.
- Pumpkin puree: Farmers Market organic pumpkin puree is my favorite.
- Pumpkin spice: Highly recommend making your own pumpkin spice mix. It’s so much better than the store-bought stuff and it couldn’t be easier to make. Leaving details in the recipe notes.
- Cashew milk: Linking my homemade cashew milk recipe here.
- Lemon juice
- Avocado oil
- Vanilla extract
- Baking powder
- Kosher salt
Tips & Tricks
Just a few recipe notes to make these dairy-free pumpkin waffles perfectly!
- Make your own pumpkin spice. Seriously, it makes a huge difference.
- If you’re using store-bought milk use ⅓ cup instead of ½ cup. It tends to be thinner and more watery and will make the batter way too loose. If you’re using my homemade cashew milk, follow the recipe as is.
- Make sure the buttermilk mixture sits for at least 5 minutes. I like to mix the wet ingredients first so they can sit while I measure and mix the dry ingredients. Allowing the buttermilk mixture to rest and cradle slightly gives these waffles so much flavor and richness.
- Let the waffle rest for 3-4 minutes once it’s done cooking. Allowing the waffle to rest will help steam escape and make the waffle more cakey in texture.
Even More Healthy Fall Recipes
- Copycat Starbucks Iced Pumpkin Spice Latte
- Cinnamon Sugar Oatmeal Bowl
- Roasted Butternut Squash Pasta
Sharing Is Caring!
If you make this recipe, please leave a review and rating below. And don’t forget to snap a picture and tag me on either Instagram or TikTok (if you’re not already following me, make sure to for new recipes and wellness tips)!
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The Best Vegan Pumpkin Waffles
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 1 1x
- Category: Breakfast
- Cuisine: American
Description
These vegan pumpkin waffles are crispy on the outside, fluffy on the inside and absolutely fantastic!
Ingredients
- ½ cup cashew milk*
- 1 tbsp lemon juice
- 1 tbsp pumpkin puree
- 1 tsp vanilla extract
- 1 tsp avocado oil
- ½ cup spelt flour
- 1 tsp baking powder
- 1 tsp pumpkin spice**
- 1 tsp coconut sugar
- ¼ tsp kosher salt
Instructions
- Plug in your waffle iron to preheat according to the manufacturer’s instructions.
- In a measuring cup, pour in the cashew milk, lemon juice, pumpkin puree, vanilla extract, and avocado oil. Whisk well and set aside to ‘curdle’ for 5 minutes. This is your vegan “buttermilk” mixture.
- In a mixing bowl, add in the spelt flour, baking powder, pumpkin spice coconut sugar, and salt. Whisk to combine.
- Pour the buttermilk mixture into the dry ingredients and mix to combine using a flexible rubber spatula. The batter should be thick and homogenous.
- Spray the waffle iron with avocado oil spray and spoon in the amount of batter recommended by the manufacturer (my machine uses the entire amount of batter). Cook for at least 6 minutes or until crispy.
- Let the waffle rest for 2 minutes to help steam escape and make the waffle more cakey in texture. Top with vegan butter and honey (or maple syrup) and enjoy!
Notes
*Linking my cashew milk recipe here.
**I like making my own pumpkin spice as opposed to purchasing it from the store. The store-bought version is usually stale and the spices aren’t as potent. Simply combine 3 tbsp ceylon cinnamon, 2 tsp ginger, 1 1/2 tsp nutmeg, 1 tsp allspice and 1/4 tsp black pepper (trust me on this).
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