These wholesome Vegan Pumpkin Waffles will be on repeat this fall & winter! They are gluten-free and packed with fiber thanks to oat flour. In partnership with my friends at Silk! ❤️
Vegan Pumpkin Waffles
Waffles are such a fun breakfast. They’re like pancakes but look fancier, are so satisfyingly crispy on the outside, yet fluffy on the inside.
But the real best thing about waffles is their ability to be a vessel for any and every topping you can dream of. Like, c’mon, they have pockets!!! Aka the best place to store blueberries, chocolate chips, pools of nut butter, or a smear of vegan butter. That has always been the best thing about waffles – you can store butter in every little pocket for flavor in each bite.
This is turning into a love letter to waffles, but can you blame me?
And because it’s fall now, we’re not making just any vegan waffles – we’re making vegan pumpkin waffles! They also happen to be gluten free pumpkin waffles, thanks to oat flour! Just keeps getting better 🙂
Ingredients for Vegan Pumpkin Waffles
I love when pumpkin seasons comes ’round because guess what? Pumpkin is a VEGETABLE! At no other time of year do people freak out about a vegetable, so the nutrition nerd in me accepts the fanfare graciously. We can all celebrate that these vegan pumpkin waffles are SO good aaaand that we’re getting our daily veggies in. 👏🏼
Here’s everything you need to make a batch of gluten-free pumpkin waffles:
- Ground flax. This should be a staple in your pantry if it isn’t already because it acts as a great egg substitute.
- Silk Unsweetened Vanilla Almondmilk. This is one of my go-to non-dairy milks for everything from waffles to matcha lattes to creamy soups to smoothies. Since I used the Vanilla Almondmilk, I didn’t even have to add vanilla extract to the batter! Silk just reformulated some of their non-dairy milks with a new silky smooth taste, and it is SO good! I have never enjoyed drinking a cup of milk, dairy or non-dairy, but this I could drink on its own every day. Get a $1 off coupon here!
- Apple cider vinegar. We’re making a vegan buttermilk by adding vinegar to our Almondmilk.
- Oat flour. No need to buy a special flour! You can make oat flour at home by grinding oats in the blender.
- Baking powder and baking soda. Both baking powder and soda will make our vegan pumpkin waffles extra fluffy.
- Spices. Grab cinnamon, cloves, allspice and nutmeg.
- Pumpkin puree. Reasons to love pumpkin besides the flavor in your latte? It’s full of fiber, a TON of vitamin A (for great 👀), antioxidants and beta-carotene.
- Molasses. Have you had a jar of molasses sitting in your pantry from your last batch of gingerbread? Time to break it out! It adds delicious flavor to these vegan pumpkin waffles.
How to Make Vegan Pumpkin Waffles
My Blender Sweet Potato Waffles are a major hit with you guys and on Pinterest, so I wanted to make a similar recipe that was even easier to cook, required less ingredients and included fall’s favorite ingredient.
Honestly, I hit the nail on the head with these oatmeal pumpkin waffles! Don’t buy oat flour at the store – make it at home from regular ole rolled oats. Once your oat flour is ready, mix it together with your baking powder, baking soda, and all of the spices. Then, grab two small bowls. In the first one combine your flaxmeal with water, then in the second bowl mix together your Silk Almondmilk and vinegar and let both bowls sit for about 5 minutes.
Once your flax meal has congealed, add it to your bowl with the dry ingredients along with your milk and vinegar mixture, pumpkin puree and molasses. Mix the batter until just combined, being careful not to overmix, then allow the batter to rest for 5 minutes. While it rests you can preheat your waffle iron and give it a good spray or wipe down with oil.
Once hot, add a scoop of batter to the waffle iron and let it cook for about 5-7 minutes, or until your vegan pumpkin waffle starts to look super crispy on the outside. Repeat until you’ve used all the batter!
How to Serve These Vegan Pumpkin Waffles
I love these pumpkin waffles for a fun weekend brunch; you can make extra to save for easy weekday breakfasts. These are also freezer-friendly, so no need to buy frozen toaster waffles anymore! More on that later 🙂
Now the best part about making waffles is finding delicious toppings that settle into all those little pockets! My current favorite toppings are sliced banana, molasses, coconut yogurt and pecans. 👌🏼 You HAVE to try that combo, it;s unreal. Other delicious toppings would be chocolate chips, some chai spiced granola, a drizzle of homemade blueberry sauce, or just good ole vegan butter and maple syrup!
How to Freeze These Vegan Pumpkin Waffles
If you’re gonna take the time to pull out the waffle iron, you might as well double the batch and make extras to stash in the freezer. That way you only have to clean the waffle once, but you get to enjoy waffles for plenty of mornings to come! Plus I promise you these homemade gluten-free pumpkin waffles are WAY better than the once you’ll find in a box at the grocery store.
I recommend doubling or tripling the batter if you plan to freeze them. One all the waffles cool to room temperature, pack them up into an air-tight container and place a layer of parchment paper between each waffle to keep them from sticking together. When you’re ready to enjoy, these vegan pumpkin waffles toast up perfectly in the toaster, or you could heat them in the microwave if you’re in a hurry.
More Vegan Pumpkin Recipes
There are so many ways to enjoy pumpkin even if you’re not craving these vegan pumpkin waffles! And if you don’t have much of a sweet tooth, pumpkin is also delicious in savory dishes. For more vegan pumpkin recipes, check out some of these!
- Vegan Pumpkin Rice Crispy Treats
- Chocolate Pumpkin Protein Bars
- Pumpkin Sage Oat Risotto
- Vegan Pumpkin Cornbread
- Vegan Pumpkin Cheesecake with Chocolate Crust
Also be sure to check out the Silk website for a $1 off coupon!
Vegan Pumpkin Waffles
These wholesome Vegan Pumpkin Waffles will be on repeat this fall & winter! They are gluten-free and packed with fiber thanks to oat flour.
- 1 tablespoons ground flax
- 1/2 cup Silk Unsweetened Vanilla Almondmilk
- 1 teaspoon apple cider vinegar
- 1 1/2 cups oat flour*
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup pumpkin puree
- 1 tablespoons molasses, plus more for topping
- Toppings: maple syrup, banana slices, pecans, coconut yogurt
- Preheat a waffle iron. Lightly grease with cooking spray.
- In a small bowl, add ground flax and 2.5 tablespoons water. Stir; let sit for 5 minutes to make a flax egg.
- In another small bowl, add Silk Almondmilk and apple cider vinegar; stir. Let sit for 5 minutes.
- In a medium bowl, add oat flour, baking powder, cinnamon, baking soda, cloves, allspice and nutmeg. Stir to combine.
- Add flax egg, Almondmilk, pumpkin and molasses. Stir until all ingredients are combined throughly, but don’t overmix. Let the batter sit for 5 minutes.
- Scoop 1/3 of the batter into the center of the waffle iron; close and let cook for 5-7 minutes each, until cooked through and crispy on the outside.
- Top with a drizzle of molasses or maple syrup and whatever other toppings you want.
*To make your own oat flour, simply blend rolled oats into a fine flour using a high-speed blender or food processor.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
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