These Vegan Pumpkin Waffles are everything you want in a breakfast! They are full of pumpkin spices, pumpkin puree, made with whole grain oat flour and are gluten-free and oil-free!
VEGAN GLUTEN FREE PUMPKIN WAFFLES
I’ve had some requests for vegan gluten-free pumpkin waffles and I’m excited to share this amazing healthy pumpkin waffle recipe with you! I love oat waffles and these are whole grain, gluten-free and oil-free. They are crispy on the outside, with soft fluffy insides and bursting with pumpkin spice flavor! They make the perfect breakfast that your family will love and feel good about eating.
If you are a fan of pumpkin as much as I am, then I’d highly suggest trying these reader favorites. Best Vegan Pumpkin Bread, the best ever Vegan Pumpkin Cake, Best Vegan Pumpkin Pie, Pumpkin cherry muffins, Pumpkin Chocolate Chip Cookies and we can’t forget these Pumpkin Chocolate Cake Brownies.
(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)
- Superfine oat flour: I use Bob’s Red Mill
- Tapioca starch: This helps the waffles crisp up and also replaces eggs. Using all oat flour would make them too gummy. You can also use cornstarch instead.
- Baking powder
- Pumpkin spice: I always use my homemade blend for my recipes. It tastes phenomenal, but store-bought is fine. The flavor may just be a bit less pronounced.
- Pumpkin puree: Make sure you are buying just canned pumpkin and not pumpkin pie puree.
- Maple syrup: Maple syrup tastes so amazing with all those pumpkin spices and keeps these vegan waffles refined sugar-free.
- Roasted almond butter: This replaces the oil, gives a wonderful depth of flavor and helps these crisp up. You can use sunbutter for a nut-free option if you like the taste of sunbutter. Make sure to be using a runny roasted drippy almond butter and not a stiff, dry kind, or the waffles will be more dry/crumbly. Trader Joe’s has a great roasted runny almond butter or you can make your own. You could also use walnut butter or pecan butter and I bet they would taste even more amazing!
- Almond milk: I love almond milk in these because it’s a runny texture, which works great in these oat flour pumpkin waffles. You could use another milk like cashew milk and possibly soy, although I’ve not tried either. I wouldn’t use too thick of a milk though, or the batter will be too thick. Use a similar texture as store-bought almond milk.
HOW TO MAKE VEGAN PUMPKIN WAFFLES
Step 1: Add the dry ingredients to a large bowl and whisk well.
Step 2: Add the wet ingredients to a small separate bowl and whisk until smooth.
Step 3: Pour the wet over the dry and whisk until smooth but do not overmix. It should be very smooth and pourable.
Step 4: Let the batter sit while you heat up your waffle maker. Once hot, add about 2/3 cup of batter to the center and spread out almost to the edges of the waffle plate. Cook according to your waffle maker directions. I use setting 4 on my All Clad waffle maker.
HOW TO SERVE
I love these gluten-free vegan pumpkin waffles with maple syrup. They are also good with dairy-free yogurt and walnuts. If you are really wanting to amp up the pumpkin flavor, then you could drizzle on some pumpkin spice sauce!
These vegan waffles are best eaten right away when they are hot and crispy. They will go soft once they are no longer hot because of the oat flour. You can store any leftovers in the fridge and crisp them back up in the toaster or oven on low heat.
CAN THESE BE MADE INTO PANCAKES?
No, this batter is designed to be waffles only. Pretty much any pancake recipe can be made into waffles, but not the other way around. Pancakes, especially vegan ones, are very finicky since they need to be cooked through since they are much thicker. If you would like to make pancakes, try out these Gluten-free Vegan Pumpkin Spice Pancakes.
MORE VEGAN WAFFLES RECIPES
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Vegan Pumpkin Waffles (Gluten-free)
- 1 3/4 cup (224g) superfine oat flour (I use Bob's Red Mill)
- 4 tablespoons (32g) tapioca starch or cornstarch
- 1 tablespoon baking powder
- 4 teaspoons pumpkin pie spice (I use and recommend my homemade blend)
- 1/2 teaspoon fine sea salt
- 1 1/4 cups (300g) unsweetened almond milk
- 6 tablespoons (120g) pure maple syrup (or agave)
- 1/2 cup (120g) canned pumpkin puree
- 1/4 cup (64g) creamy/drippy roasted almond butter (see notes)
- Always use a scale for accuracy following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
- I use this waffle maker.
- Add the oat flour, starch, baking powder, pumpkin spice and salt to a large bowl and whisk well.
- To a small separate bowl, add the milk, syrup, pumpkin and almond butter and whisk until smooth.
- Pour the wet over the dry and whisk until smooth but do not overmix. It should be very smooth and pourable.
- Now let the batter sit while you heat up your waffle machine. The batter will thicken some as it sits, that is normal for oat based batters, do not add more milk.
- I used a 7 inch round waffle maker (linked above) and got 6 large round waffles. Obviously, this will vary if your machine is smaller or bigger. If using the same size as my machine, I like setting 4 best. Once your machine beeps that it is ready and hot, spray with nonstick spray on the top and bottom plates. If you don't spray, they will stick. Even though it says "nonstick surface", mine stuck badly without spray. Make sure to spray BOTH top and bottom waffle plates. I believe this happens more with oil-free oat flour waffles. Add about 2/3 cup of batter to the center and lightly spread out to the sides, being careful not to spread it too close to the edge to prevent overflowing.
- It will beep when it's ready. I always let it go about 20 seconds after the beep and then remove. I get the perfect crispy results. They seem soft right at first, but crisp up almost immediately once the air hits them after adding them to a plate. Yours may totally vary if you have a different machine.
- NUT-FREE: If you need these to be nut-free, then sub the almond milk with another plant-based non-dairy milk with a similar texture, not an overly thick or creamy milk, or the batter will be way too thick. Do not use coconut milk. Sub the almond butter with sunbutter if needed, if you don't mind a sunbutter taste.
- PANCAKES: No, this batter is designed to be waffles only. Pretty much any pancake recipe can be made into waffles, but not the other way around. Pancakes, especially vegan ones, are very finicky since they need to be cooked through since they are much thicker. If you would like to make pancakes, try out these Gluten-free Vegan Pumpkin Spice Pancakes. I will have a simple pumpkin pancake recipe coming as well (not made with almond flour).
- NUT BUTTER: You could also use walnut butter or pecan butter and I bet they would taste even more amazing!