Gluten Free Vegan Pumpkin Waffles

Total time35 min

Prep time10 min

Cook time20 min

Cozy spiced pumpkin waffles get their deep golden color and warm flavor from real pumpkin purée, cinnamon, ginger, and nutmeg, with a flax egg holding everything together instead of dairy or eggs. The batter comes together in two bowls with a quick whisk and fold, then crisps up beautifully in a hot waffle iron until the edges turn deep golden brown and each waffle releases clean off the plates. Melted coconut oil keeps the crumb tender while brown sugar adds just enough caramel-y sweetness to balance the spice. These are the kind of waffles that fill the kitchen with fall smells long before they hit the plate. A drizzle of maple syrup on top is really all they need, and they're a solid pick for a gluten free breakfast spread.

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Ingredients

4 servings

For the flax egg

For the batter

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp packed brown sugar
1 cup pumpkin purée
1 cup plant-based milk
3 tbsp coconut oil, melted
1 tsp vanilla extract

For serving

maple syrup, for serving (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and brown sugar in a large bowl until evenly combined.

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