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Satisfy your craving for pumpkin spice with these vegan gluten free pumpkin spice waffles at breakfast (or breakfast for dinner!). They're crispy on the outside, soft and fluffy inside!
Back when I shared my easy vegan gluten free waffles recipe with you, I told you how after finally buying a waffle iron (this is the one I bought), I was coming up with new recipes and making waffles ALL. THE. TIME.
We all love waffles here, but I think I went a little overboard because I was so excited. As a result, they have now become a once in a while treat (as they should probably be!).
I recently pulled out the waffle iron to experiment with a new fall-themed recipe. I decided that it was either going to be something with apples or something with pumpkin.
I chose to go the pumpkin route with these waffles because what says "fall is here" better than the flavour of pumpkin spice? (I later went the apple route with my vegan gluten free apple cinnamon waffles)
I took my original waffle recipe and used it as a base. I made a few changes, a substitution or two, and voila. I ended up with delicious, soft-on-the-inside, crispy-on-the-outside, warm, vegan gluten free pumpkin spice waffles.
They're the perfect treat for a fall weekend breakfast or brunch (or supper, I'm all for breakfast at dinner!).
Another great thing about these waffles is that they freeze well. Make them on the weekend, freeze, and enjoy them throughout the week. Find details on how to freeze them in the recipe notes.
Tips For Success
- This recipe calls for pumpkin puree. Did you know it's really simple to make it fresh at home? No need for the canned stuff! Here's how to make homemade pumpkin puree.
- Use this simple tip to keep your waffles warm and fluffy on the inside and crisp on the inside while you finish cooking the whole batch!
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary when you use different blends. I have never used any other brand of flour to make these waffles (other than Bob's Red Mill all-purpose gluten free flour with the red label (not the blue!), so please know that your results may not be the same as mine if ingredients are substituted.
Serve your pumpkin spice waffles with just pure maple syrup (how I like them!), dress them up a bit with vanilla bean coconut whip and a sprinkle of cinnamon, or with your choice of fresh fruit.
They're delicious any way you choose to have them!
If you make them, tell me about it in the comments below or on Instagram or Facebook.
If you like this waffle recipe, you may also like these:
- Easy Vegan Gluten Free Waffles
- Vegan Gluten-Free Pumpkin Pancakes
- Vegan Gluten Free Gingerbread Waffles
- Vegan Gluten Free Lemon Blueberry Waffles
- Vegan Banana Waffles
Click here for more delicious vegan gluten free breakfast ideas!
How to Make Vegan Gluten Free Pumpkin Spice Waffles
Vegan Gluten Free Pumpkin Spice Waffles
Ingredients:
- 1 ½ cup unsweetened dairy-free milk
- ¼ cup melted coconut oil
- 2 teaspoons pure vanilla extract
- 2 tablespoons ground flax seed
- 1 tablespoon pure maple syrup
- ½ cup pumpkin puree (not pumpkin pie mix)
- 2 cups gluten-free flour blend **see important note about flour below**
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin spice
- ¼ teaspoon salt
Instructions:
- Turn oven on to "warm" setting or to 200F to keep your finished waffles warm and crispy (see link to directions for this tip above).
- Turn on waffle maker to desired temperature setting. Setting will vary depending on your waffle maker and how you prefer your waffles.
- Whisk almond milk, coconut oil, vanilla, ground flax seeds, maple syrup, and pumpkin puree together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5-minutes.
- Whisk flour, baking powder, baking soda, pumpkin spice, and salt together in a large bowl.
- Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
- Ladle enough waffle mixture into your waffle maker so the bottom of the waffle maker is filled. Close waffle maker and cook according to your maker's directions.
Recipe Notes:
- This recipe makes 4 standard sized round waffles.
- These waffles freeze very well. Simply cool the waffles after they have been made, cut into quarters, and freeze. When ready, heat in your toaster, oven, or toaster oven.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary when you use different blends. I have never used any other brand of flour to make these waffles (other than Bob's Red Mill, in the red bag, NOT the blue bag, the one you see in that link), so please know that your results may not be the same as mine if ingredients are substituted.
- This recipe will NOT work with coconut flour.
- Nutrition info is based on 1 of 4 waffles without syrup or any other garnishes. Info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Nessa says
When making the recipe do you add the Xantham Gum ratio that the bag has on the instructions? Or only the flour?
Gwen Leron says
Hi Nessa, this recipe does not require any xanthan gum (I know that's what it says on the flour bag, though, so it can be confusing). All you need is the flour, as it is 🙂 Let me know if you have any other questions!
Maureen says
I have made hundreds of these waffles over the past few years. (I give a lot away!) They consistently turn out so well and as noted they freeze and then toast well. For those in Canada I use Bulk Barn no-wheat flour, with great results.
Definitely a family favourite.
Gwen Leron says
Thank you so much for your kind comment, Maureen! I'm so glad that these waffles have been a family favourite for so long 🙂 I had no idea Bulk Barn had their own no-wheat flour, I will have to check it out once things get back to normal. Take care!
Lonnilei says
I made these tonight, and they were delicious! I'm fairly new to gluten-free cooking, so I tend to notice the grainy texture or "off" flavor of many gluten-free items. This recipe had no texture or flavor issues, and my gluten-eaters and gluten-avoiders both devoured these with abandon! Between shoveled in bites, there were a few comments bemoaning the mild flavors of both pumpkin and spice, so I might try to bump those both up a notch for my crew next time. And there will definitely be a next time!
Also, our waffle irons must be vastly different because (much to my relief!) I got closer to nine waffles from this recipe instead of the stated "four standard size round waffles." I would've guessed mine to be "standard size round," but maybe not. I used about 1/4 cup batter for each waffle.
I'm looking forward to leftovers in the morning!!
Gwen Leron says
I'm so happy to hear this, Lonnilei! Very happy you tried the recipe and that everyone loved the waffles! Hmm, it does sound like our waffle makers are different sizes. I use roughly 1/3 - 1/2 cup of batter per waffle and my waffle maker measures 5.8 x 8.8 x 11.1 in (14.7 x 22.4 x 28.2 cm). Either way, I'm glad you got more waffles out of the recipe, leftovers are always a good thing 🙂 Thanks so much for your note!
Michelle says
Loved these! My new favorite waffle recipe. They came out perfectly crispy! I did not have any priblems with the batter being thick. I served them with maple syrup and coconut whip! Yummmmy!!
Gwen @ Delightful Adventures says
Yay! So glad to hear this, Michelle! Happy you enjoyed them and that they turned out so well 🙂 Thanks for your note!
Melissa says
Do you use the Bob’s Red mill flour with the blue label or the red? Can’t wait to try these-thanks!
Gwen @ Delightful Adventures says
Hi Melissa! The one with the red label (click the link for the flour in the ingredient list to see it). This recipe won't work with the 1 to 1 gluten-free (the blue label). I hope you like the waffles when you make them!! 🙂
pg says
I just made these and my batter was VERY thick too. I followed the recipe exactly and used the same flour as you did. I ended up adding almost a cup of extra almond milk and about a 1/3 cup more pumpkin puree just so I could scoop and spread it in to my waffle maker!! I wonder if weighing the flour instead of doing it by cups might help? Anyway, they smell delicious but I haven't tried them yet as I'm still in the process of making them 🙂
Gwen @ Delightful Adventures says
Hi Penny! I am just baffled as to why your batter would be so thick if you followed the recipe exactly and used the same flour I mentioned. I make this recipe so often and it turns out every time. Something else I mentioned to another reader was the liquid measurement. Any chance that you read the 1 1/2 cups of milk as just 1/2 cup? That would account for the extra cup of milk you had to add if that is the issue. I hope they tasted good, despite the batter. And yes, having weights instead of cup measurements may help but that is a big undertaking at this point, but something to consider for sure 🙂 Thanks, for your note!
DanaW says
*whipped (not whopped 🙂 )
And still delicious!
Gwen @ Delightful Adventures says
Hi Dana! I guessed that you were meaning to say whipped, glad I was right 😉 So the batter should end up much like pancake batter, definitely not super thick like you have described. There shouldn't have been any need to add more liquid. What flour did you use? And did you use one and a half cups of milk? I ask because some people get confused by the the 1 1/2 in the recipe and just use 1/2 cup, which would definitely lead to a very thick batter. Let me know. Happy to troubleshoot with you, I've made these waffles too many times to count (my kids love them!) and I know it works, so there is definitely something to be found that will fix things up for you 🙂
Mindi says
My batter is tgick like cookie dough, i used the same brand of flour as you. I cooked them anyway and they turned out delicious, I did spoon my flour into the measuring cup. I also added some enjoy life chocolate chips.
Gwen @ Delightful Adventures says
Hi Mindi, I love the addition of chocolate chips, great idea! The batter should definitely not be thick like cookie dough, though. Did you add the right amount of liquid and pumpkin puree? the batter should be liquid very much like a pancake batter. I'm glad that you still went ahead and liked them!
DanaW says
I'm perplexed, as my batter turned out quite thick as well. I followed ditections and measurements to a T.
All my ingred were at room temp, if that makes a difference?
I ended up adding maybe half cup additional milk, and batter was still thick, yet fluffy (more like a whopped batter, close to a meringue) so I decided to spoon it into waffle iron then spread thin before dropping lid. Do-able, but not sure what's off in the prep.
Tina Dahlby says
Just thought I'd let you know that I used "Enjoy Life" all purpose flour blend and it worked wonderfully! Thanks for the recipe.
Gwen @ Delightful Adventures says
Good to know, Tina! Thank you so much for circling back to let everyone know, I'm glad it worked well 🙂
Gwen @ Delightful Adventures says
Good to know, Tina! Thank you so much, I'm glad it worked well 🙂
Jill says
We tried these this morning. They were really yummy, but I thought it was a little too much coconut oil. Next time I'll try it with 3 Tbsp instead. Thanks for a yummy recipe!
Gwen says
Hi Jill! I'm glad you like them! The oil helps to make the waffles crispy on the outside but that being said, I don't think that cutting back from 4 tbsp to 3 tbsp will make too much of a difference in the results so you should be fine 🙂
Bethany @ athletic avocado says
I've been looking for a good vegan pumpkin waffle recipe for a while now, I think I found it! These waffles look amazing, crispy on the outside and fluffy on the inside! YUM!
Gwen says
If you try them, Bethany, let me know how you like them! (I love them, but I am biased 🙂 )
Casey @ Two City Vegans says
These look perfect and fluffy and DELICIOUS. I need a waffle iron stat now. Thanks! 😉
Gwen says
YES, Casey! You do need to go out and buy one! Once I got mine, I wondered why I had taken so long 🙂 And if you do get one and you make these waffles, I hope you love them!
Laureen @ Tempered With Kindness says
Yum!
This will be the recipe I use for the maiden voyage of our waffle maker.
Yay!
Gwen says
Oooh, you bought a fancy new waffle maker?? You will love having one (I love ours a bit too much as you probably read :)) Enjoy! I hope you love the recipe!