Vegan Pumpkin Spice Latte Waffles

Pumpkin Spice Latte Waffles! via minimalistbaker.com

I love pumpkin.
I love coffee.
I love waffles.

Hooray! Party in the mouth right here right now.

French Roast Coffee

These waffles are my way of giving fall a big fat hug for arriving right on time. Or maybe fall is giving me a hug… either way, there’s a lot of hugging and waffle eating going on, and that’s OK with me.

Pour over Coffee

John and I have been coffee snobs ever since living in Portland and being exposed to the wonder that is medium-roasted coffee; as in coffee that hasn’t been roasted to a burnt crisp.

I used to think, “the darker, the bolder, the better!” Now I know that coffee can actually taste like something other than ash.

However, the kind of coffee you want for these waffles is not the good stuff. In fact, I intentionally used over-roasted beans in this recipe because they get offset by the brown sugar and almond milk. Besides, you really don’t want to waste your good stuff on waffles – you want it straight into your face.

But really, any kind of bean will do. Just know the darker, the bolder the more you’ll taste it in the final product.

Vegan Pumpkin Spice Latte WafflesPumpkin Spice Latte WafflesPumpkin Spice Latte Waffles | minimalistbaker.com

These waffles are uber simple, requiring just 1 bowl and about 30 minutes from start to finish. You also likely have all of the ingredients on hand. That is, if you’re a coffee and pumpkin lover. But I don’t know many people who aren’t so I’ll go ahead and chalk that up as a given.

 

Pumpkin Spice Latte Waffles | minimalist bakerPumpkin Spice Latte Waffles! #vegan | minimalistbaker.com

I am kind of smitten with these waffles, even though they threw me for a loop while recipe testing. I think I tried four times before finding just the right combination of ingredients – a true labor of love.

But the result was so worth it: tender, pumpkin-y waffles with lots of coffee and fall spice flavor. In my opinion, the perfect way to start a fall morning or lazy weekend at home. Plus, they toast up perfectly after being frozen. Enjoy!

Pumpkin Spice Latte Waffles! minimalistbaker.comPumpkin Spice Latte Waffles! minimalist baker

4.8 from 4 reviews
Pumpkin Spice Latte Waffles (Vegan)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
  • 1/4 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 Tbsp grape seed, melted coconut or canola oil
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 cup unsweetened almond milk
  • 1/3 cup very strong brewed coffee
  • 1.25 cups spelt or whole wheat pastry flour
Instructions
  1. Prepare flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes.
  2. Add pumpkin puree, grapeseed oil, brown sugar, baking powder, pumpkin pie spice and whisk. Add almond milk and coffee and stir once more.
  3. Lastly add flour and stir until just combined. Let batter rest for 5 minutes while preheating your waffle iron.
  4. Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to your machine’s instructions. I like to set mine to the darkest setting so it gets extra crispy.
  5. Once done, remove and place on cooling rack to let steam roll of and crisp up a bit. Serve warm with vegan butter (such as Earth Balance) and maple syrup. You could also mix your maple syrup with a bit of bold coffee or espresso for an extra special treat.
Nutrition Information
Serving size: 1 waffle Calories: 211 Fat: 5 g Carbohydrates: 37 g Sugar: 9 g Sodium: 29 mg Fiber: 6 g Protein: 6 g

 

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Comments

  1. Esther says

    These look delicious and I am dying to make them… But here in Germany pumpkin puree is not really something you can get at the grocery store (unfortunately). Do you think I can use fresh pumpkin instead?

    • stanwoodabby says

      Fresh pumpkin should be fine! Just cook it well and mash it up or put it in the blender to make it nice and smooth. Enjoy!

  2. says

    “I love pumpkin. I love coffee. I love waffles” … and I was sold. I cant wait to try this out. I already have everything on hand – this is exciting!

  3. says

    I gave up drinking coffee over the summer, and see these recipes with coffee and being sad that I can’t make them, but then I thought… Maybe coffee in foods is okay. :)

  4. says

    I did not know that you live in Portland! We will have to get together next time I am there. I love love your new blog design. Very clean and professional.

  5. Mary Kate says

    I really want to make these vegan pumpkin waffles but I hate the taste of coffee. Is there anything you would recommend to sub out the coffee? Thanks

  6. says

    I made these and they were super yummy! I needed a bit more liquid for mine and cut the sugar in half and they were perfect. They were nice and crispy, just the right amount of pumpkin and made a lovely weekend breakfast. Stored the leftovers in the freezer for during the week. Thanks Dana! :)

  7. Shannon says

    I finally got around to making these this morning. They were SO GOOD. I *may* have had more than one serving. Instead of coffee I used some TAZO chia latte with fabulous results. I also used Bob’s Red Mill GF flour. Mine waffles were a little chewy but that might have been from over mixing (even with a GF flour). Lastly I topped mine with Chobani coconut yogurt. Hashtag FACESMASH.

  8. says

    I made these this morning, they are so yummy! Next time I’m doubling the recipe. I love that there’s coffee in them, and pumpkin makes the perfect fall treat. Not too sweet and super hearty!

  9. Karin says

    These are soooo good! They’re my favorite waffle recipe so far, also loving your apple waffles, but both me and my husband has these as a favorite. I’ve made them 5 times since you posted this, I think! Love your site!!! Keep up the awesome work that you do, and keep posting delicious waffles ;-) Cranberry waffles for Christmas?

    • says

      Love this idea! Thanks for sharing, Karin. Cranberry waffles, added to the list! So glad you like the PSL waffles. So great, right? Hugs, Dana

  10. Sonia says

    These were delicious but I don’t think I brewed my coffee strong enough because the taste didn’t come through! Thanks for the recipe! Just wondering if anyone ended up trying this as pancakes?

    • Dana Shultz says

      Sonia, scan the comments because I think some others have tried them as pancakes and they’ve worked well! For these waffles I intentionally buy a really bold dark roast – one that I wouldn’t drink normally. Try that and it should help, or go get a shot of expresso or two from a local coffee shop and add it to the batter. Then you’ll definitely taste the kick! Hope that helps :D

  11. Karen says

    Hi! These sound amazing! I have everything on hand except the coffee, as I only get coffee when at a coffee shop. I don’t have a coffee maker or brew my own. What could you recommend or what would be best to do instead?

  12. Darbla says

    I hope you coffee fanatics have tried cold brewed coffee! It makes a super concentrated coffee that you dilute with as much milk or water as you want, it doesn’t leech the acids from the coffee grounds so it’s smoother and doesn’t bother your tummy, and it doesn’t require a coffee maker at all.

  13. Susanne says

    Wow! Who would have thought of strong coffee in waffles?! We topped them with plain yogurt, pecans and maple syrup – with a cup of coffee on a lazy Saturday, life doesn’t get much better. :-) I made a double batch and am happy to have leftovers in the freezer. (I’ll use the leftover pumpkin to make a batch of your granola and let you know how it turns out.) Thanks again for a great recipe.

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