Pumpkin Spice Waffles | Gluten-Free & Vegan

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These 8-ingredient Pumpkin Spice Waffles are tender & fluffy on the inside with the perfect crispy edges! Subtly spiced for a cozy fall breakfast.

As the seasons are changing, I’m welcoming in fall with open arms. These Pumpkin Spice Waffles are the perfect “hello” to autumn. They’re moist but still light and fluffy with those perfect crispy edges that make a waffle just so satisfying. These subtly spiced waffles are great for a simple & wholesome fuss-free breakfast, but don’t let that stop you from decking yours out with toppings for an indulgent weekend brunch! 😉

Close-up photo of waffle topped with vegan butter and a drizzle of maple syrup


Ingredients for pumpkin spice waffles in small white bowls on stone background. Clockwise text labels read soy milk, almond flour, acv, vanilla, pumpkin pie spice, baking powder, maple syrup, pumpkin, and oat flour

Oat flour is the main ingredient for our gluten-free flour base, but a special secret ingredient will bring these waffles to the next level. My trick to the perfect gluten-free waffles is to add a bit of almond flour— it helps keep the waffles extra tender instead of being heavy and gummy. Pumpkin adds to that tenderness by bringing a touch of moisture (and a hint of sweet pumpkin flavor!). 

I topped my finished waffles with a light sprinkle of powdered sugar, a drizzle of maple syrup, and a generous amount of melty vegan butter. But you don’t have to stop there! Slivered almonds or chopped pecans would also make great toppings…or maybe a dollop of whipped cream or a drizzle of melted chocolate for extra decadence! 😉


side-by-side photos of bowl of pumpkin waffle batter, next to cooked waffles on a baking sheet

After I purchased my waffle iron, my life got EXPONENTIALLY better. All you do is turn it on, set it to your preferred heat setting, (I like to set mine to medium-dark for extra crispiness) add your waffle batter, and enjoy the amazing aroma of the deliciousness to come! Waffle batter is also incredibly easy to make, even when it’s vegan:

  1. Prepare the vegan “buttermilk” by combining soy milk and apple cider vinegar in a bowl. 
  2. In a separate bowl, sift the oat flour, almond flour, spices, baking powder, and salt (don’t skip the sifting). Whisk everything together and form a well in the center.
  3. Add the pumpkin, maple syrup, and optional vanilla to the vegan buttermilk and mix well, then add the entire mixture to the well in the dry ingredients. Mix into a smooth batter. 
  4. Warm the waffle iron, then pour in the waffle batter in 1/2-1 cup increments and spread evenly. Cook according to device instructions and repeat with the remaining batter. 
  5. Top as desired and enjoy

two plates of pumpkin spice waffles topped with vegan butter, powdered sugar, and maple syrup. A cup of coffee sits off to the side

These Pumpkin Spice Waffles make the ultimate breakfast meal prep—simply make your waffles ahead of time and pop them in the freezer as soon as they’re done. Then, you can reheat them in the toaster oven for a texture that still tastes freshly made! And to be honest…I cannot think of a better way to start my day than with an already prepped pumpkin spice waffle. My 8-year-old self would be so proud of my leveled up homemade Eggo waffles 🙂

Because the texture remains freshest when these waffles are stored in the freezer, I highly recommend freezing them, but if you’d prefer to store them in the fridge, they will keep for up to 5 days.

Pumpkin spice waffle topped with powdered sugar, maple syrup, and vegan butter on a speckles white plate on stone background

If you’re looking for more fuss-free waffle recipes, you’ll also love these Chocolate Orange Waffles and these Vegan Blender Waffles! Or maybe these Fluffy Vegan Pumpkin Pancakes are more up your alley?

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Pumpkin Spice Waffles

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5 from 6 reviews

These 8-ingredient Pumpkin Spice Waffles are tender & fluffy on the inside with the perfect crispy edges! Subtly spiced for a cozy fall breakfast.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: 3-6 Waffles 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


  • 1 cup (235 ml) unsweetened soy milk*
  • 1 tablespoon apple cider vinegar
  • 2 cups (215 g) rolled oats,  blended into a fine flour*
  • 3/4 cup (75 g) blanched almond flour
  • 1 teaspoon pumpkin pie spice*
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons grade A maple syrup
  • 1/2 cup (121 g) pumpkin puree (not pie mix)
  • 1 teaspoon vanilla extract (optional)
  • Additional toppings to serve, as desired


  1. Prep: Make the vegan “buttermilk” by adding the soy milk and apple cider vinegar to a small bowl; let sit for at least 5 minutes to curdle. Set a waffle iron to the side.
  2. Dry Ingredients: Sift the oat flour, almond flour, spice, baking powder, and salt into a large bowl. Sifting the flour creates fluffier waffles, so I strongly recommend it. Whisk everything to evenly combine and form a well in the center of the bowl.
  3. Wet Ingredients: add the pumpkin, maple syrup, and optional vanilla to the bowl with the buttermilk and mix until combined. Add the wet ingredients to the dry ingredients and mix until a smooth and even batter forms.
  4. Bake: Warm the waffle iron to your preferred doneness setting (I like medium-dark), then add 1/2-1 cup of batter to the iron, depending on your waffle size. Use a spatula to spread the batter around, then close and cook according to your device’s instructions. Repeat with the remaining batter. (Note: My Belgian waffle iron made 3 large waffles, but a smaller iron could make up to 6)
  5. Serve: Serve warm, topped as desired. Leftovers will keep in the fridge for up to 5 days – but I actually prefer to freeze my waffles and reheat from frozen, as the texture stays more crisp. Waffles will keep in the freezer for up to one month.


  • Soy Milk: you can use another milk if you’d like, but soy milk creates the best vegan buttermilk due to its high protein content.
  • Oat Flour: you can easily make oat flour by adding your oats to a blender and processing for 30-45 seconds, until a fine and fluffy flour forms. If you have pre-made oat flour, go by weight. Using equal volume of flour is roughly the same as well.
  • Pumpkin Pie Spice: these waffles have a subtle spiced flavor; for a more intense pumpkin pie spice, use up to 3 teaspoons in the batter. Or simply leave it out if you’re not a fan!
  • Other Substitutions: I have not tested this recipe with any other flours, but let me know if you find another that works well for you! Maple syrup can be replaced with another liquid or granulated sweeter, such as agave, coconut sugar, or brown sugar.
  • Nut-Free: replace the almond flour with half of the amount (1/4 cup + 2 tbsp) of oat flour

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I like how these waffles aren’t gummy like other oat flour waffle recipes I’ve tried 🙂
    I make these often during the fall for school meal prep, but during the summer I use ube (purple yam) instead of pumpkin and add ube extract and vegan white chocolate chips

  2. I searched high and low for a savoury vegan pumpkin waffle recipie, but no luck.
    So I used your recipie as a guide, just leaving out the maple sirup and swiched up the spices ( smoked paprika, cumin and thyme). They turned out really great and my 3 year old loved them. Surely will come back to bake the sweet version as well.

  3. Made these over the weekend, they were excellent. Perfect texture and great flavor. Love that there’s no oil and they’re vegan + GF – almost impossible to find a good waffle or pancake recipe with those qualifications! My smaller (non-Belgian) waffle maker made 5 waffles and I’ve got 2 in the freezer for next week now!

      1. Delicious! I made these with butternut squash instead of pumpkin because I had a ton to use up – I upped the spice and syrup just a little bit to compensate and they were a hit!

  4. Good morning Caitlin!
    I hope you’re doing well and enjoying your morning.
    These little beauties were a hit!!
    I did add a bit more pumpkin spice, just because I could….LOL!!
    And yes, they came out sooo fluffy, fluffy is the way to go with these waffles.
    Thank you for another tasty recipe, I will definitely be making these again.
    Have a great day Caitlin!