Vegan Pumpkin Spice Waffles

I hope you’re not tired of all things pumpkin, because I have a cozy waffle recipe to share with you! Slightly crispy exterior, tender on the inside, perfectly spiced, and infused with a decadent caramel sauce. These are delicious paired with a cup of fresh brewed coffee or tea – If you’re super pumpkin obsessed (raises hand), might I suggest a pumpkin spice latte!

My little family started the tradition several months ago of Waffle Sunday (sometimes we change it up and make pancakes), and the last two months have consisted of me running a trial of these to get them just right. I mean, waffles ARE the perfect vessel – built in pockets for melted butter and maple syrup, it doesn’t get much better than that!

Pumpkin Spice Waffles

Makes 6-8 waffles depending on the type of waffle iron you’re using.


  • 3 cups all purpose flour*
  • 4 teaspoons baking powder
  • 3 teaspoons pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 2 cups milk, preferably room temperature*
  • 2 teaspoons apple cider vinegar
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1/4 cup roasted almond butter
  • 2 teaspoons vanilla extract or vanilla bean paste

*I have also made these with whole wheat flour, and while we enjoyed them, the batches made with all purpose had a lighter texture and flavor. I have tried creating a gluten free option, but I wasn’t 100% happy with the results. You could try a 1:1 cup gluten-free all purpose flour instead. As for milk, we love using either unsweetened almond milk or soy. I’m sure any milk of your choice would work, but I would advise against a full fat coconut milk.


  1. In a liquid measuring cup, combine the milk and apple cider vinegar – set aside.
  2. Next, in a large bowl, whisk together all of the dry ingredients. For increased fluffiness, I recommend sifting the ingredients.
  3. In a small saucepan or double boiler (over medium-low heat), add the maple syrup, coconut oil, and almond butter until slightly warmed and well combined – no clumps and looks like a thin caramel sauce.
  4. Add the milk/apple cider vinegar, caramel mixture, pumpkin puree, and vanilla extract to the bowl of dry ingredients. Using a spatula, stir together until just combined – be careful not to overmix. If your batter is too thick and difficult to stir, add in 1-2 Tablespoons of extra milk.
  5. As the batter is resting, begin preheating your waffle iron.
  6. Follow directions according to your specific waffle iron, and cooking time will vary depending on your preference. We like ours crispier, so we cook on a higher/longer setting.
  7. Enjoy hot with any number of toppings: butter, maple syrup, whipped cream, cream cheese, chocolate chips, hemp seeds, chia seeds, chopped nuts…the possibilities are endless!
  8. Store any leftovers in an airtight container in the fridge and reheat in a toaster/toaster oven. You can also freeze them! Just make sure they’re completely cooled and separate the waffles with parchment or wax paper and place in an airtight container.

If you make these, please come back and let me know! And stay tuned for my monthly wrap up!