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Pumpkin waffles

It’s that time of the year! Pumpkins! As you could see in one of our previous posts, we have dozens of pumpkins from our garden. Luckily pumpkins are very versatile and can be used in anything from soups to desserts to baking.
I like these pumpkin waffles a lot: light and crispy! Feel free to replace the sugar with another sweetener (or you could also try leaving it out altogether).
I either use freshly made pumpkin puree, or a portion that I prepared previously and stored in the freezer, on those occasions that I don’t have the time to cut and clean the pumkin.

Pumpkin waffles

vegan pumpkin waffles


Ingredients vegan pumpkin waffles

Makes 6 double waffles (like the one in the photo)

  • 1 + 3/4 cup (275g) all purpose flour
  • 2 1/2 ts baking powder
  • 1/2 ts baking soda
  • 1/2 ts salt
  • 2 ts ground cinnamon
  • 1 ts grated or ground ginger
  • 1/2 ts ground or grated nutmeg
  • 1/4 ts ground cloves
  • +++++++++++++
  • 2 cups (475 ml) soy milk
  • 2 cups (425g) pumpkin puree (= a small hokkaido pumpkin, see photo)
  • 5 tbs canola oil
  • 1/3 cup (65g) brown sugar
  • 2 ts vanilla extract
Ingredients pumpkin waffles

Ingredients pumpkin waffles

Making vegan pumkin waffles

Grease the waffle iron with a little bit of canola oil. Preheat the waffle iron.
In a large bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
In another large bowl, mix the wet ingredients: soy milk, pumpkin puree, brown sugar and vanille extract.
Mix the dry ingredients with the wet ingredients.
Bake the waffles according to the instructions of your waffle iron (in our case, being 7 to 8 minutes on level 6-7)

batter pumpkin waffles

batter vegan pumpkin waffles

The recipe for these vegan pumpkin waffles is based on one in Vegan with a Vengeance, by Isa Chandra Moskowitz.
In this cookbook, it says this recipe makes 24 regular waffles (or 12-14 Belgian waffles). However, We could make 12 regular waffles with these ingredients (= 6 double ones like the one in the photo, meaning 12 single ones of 7×4).
I wouldn’t make Belgian sized waffles with this recipe, since Belgian waffles (which are actually called Brussels waffles in Belgium) normally have a very light texture, which these pumpkin waffles don’t have.

This entry was posted in: kitchen


Geertrui Cazaux (Trudi). Vegan. Gardener. Wife. Disabled. Writer. Activist. Caretaker. Ex-academic. °1970. Belgium. Vegetarian since mid '90's and vegan since 2010. My main motive has always been the ethical perspective, although I am also inspired by the environmental and health aspects. Writing about veganism, animal rights and ableism on,, and


  1. Pingback: Pompoenwafels – vegan | Veggieleven

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