Vegan Pumpkin Spice Latte Waffles

VGVDF

Plate with a stack of Pumpkin Spice Waffles topped with vegan butter and syrup

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

Hooray! Party in the mouth right here, right now.

Coffee grinder with whole French Roast Coffee beans

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.

Making drip 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.

Stirring Vegan Pumpkin Spice Waffle batter

Homemade Pumpkin Spice Waffles cooling on a baking rack

Stack of Pumpkin Spice Waffles alongside a bowl of puree pumpkin

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.

Stack of Pumpkin Spice Waffles made with coffee

Drizzling Vegan Pumpkin Spice Waffles with maple syrup

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!

Using a fork to grab a bite of delicious Pumpkin Spice Waffles for breakfast

Grabbing a stacked bite of Pumpkin Spice Waffles

Pumpkin Spice Latte Waffles (Vegan)

Pumpkin spice latte waffles that require just 1 bowl and 30 minutes! Tender, sweet, and full of pumpkin pie and bold coffee flavor.
Author Minimalist Baker
Print
Stack of Vegan Pumpkin Spice Latte Waffles topped with vegan butter and maple syrup
4.82 from 11 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 (waffles)
Course Breakfast
Cuisine Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? Store in freezer.

Ingredients

  • 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
  • 1/4 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 Tbsp avocado, melted coconut, or olive oil
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 cup unsweetened almond milk
  • 1/3 cup very strong brewed coffee
  • 1 1/4 cups spelt or whole-wheat pastry flour

Instructions

  • Prepare flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes.
  • Add pumpkin puree, oil, brown sugar, baking powder, pumpkin pie spice and whisk. Add almond milk and coffee and stir once more.
  • Lastly add flour and stir until just combined. Let batter rest for 5 minutes while preheating your waffle iron.
  • 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.
  • 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.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 waffles Calories: 211 Carbohydrates: 37 g Protein: 6 g Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 29 mg Fiber: 6 g Sugar: 9 g

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  1. Mary B. says

    These waffles turned out just like the picture! I’m gluten free so I used Bob’s Red Mill 1 to 1 baking flour. I took your advice and turned the setting up on the waffle maker and they were the best ever! Crispy, pumpkin flavor with just a hint of coffee. Served with Earth Balance and maple syrup…oh, my goodness!

  2. Torina says

    You literally have a vegan recipe for everything I want to make: pumpkin waffles, gf chocolate cupcakes, sauerkraut?! Amazing variety, and every recipe turns out delicious, as expected. Thank you!!!

  3. Michelle says

    Oh my gosh! These waffles are so good! The recipe made 3 waffles for me. Each has 4 partitions about 2-3 inches each. I love coffee and pumpkin too! I’m more of a pancakes person but I love the flavors of these!

  4. Bethany says

    Nom nom nom. Made these for breakfast this morning and they were delightful. Followed the recipe as described but did add a touch more milk as they seemed too thick initially (might also have been my sloppy measurement of the flour). Cooked up to a nice golden brown. Spread with Pumpkin Spice Chevre and a touch of maple syrup. Even had a few left over that went in the freezer. So yummy!

    • Support @ Minimalist Baker says

      Hi Patricia! Scan the comments because I think some others have tried them as pancakes and they’ve worked well!

  5. Jess says

    These sound fantastic! I’m looking for light a thanksgiving breakfast option when we have family in town. Found it!
    Could I use oat flour or rice flour? I’ve read a few comments about “over mixing”. How do I know when they’re perfectly mixed? TY

  6. Revamptart says

    Greetings!
    I only have buckweat whole grain flour in hand. Will that work ok and in the same measurements?

    Many thanks!!

    • Support @ Minimalist Baker says

      While that should work, we haven’t tried and can’t say for sure! If you experiment with it, report back on how it goes. Good luck!

    • Support @ Minimalist Baker says

      Hi Nancy! You could try using all purpose, though we haven’t tested it with this recipe. If you do, let us know how it goes!

    • Support @ Minimalist Baker says

      Hi Daija! You can substitute water for the coffee at a 1:1 ratio! Others have also tried using chai tea as a substitute and had success with it!

  7. Valentina says

    Just made these– they’re AMAZING. I don’t drink coffee, so I just replaced the 1/3 cup of coffee with more almond milk. Will definitely be making these again!

  8. Lynda says

    I made your Zucchini Loaf and me and my husband are addicted. I love doing flax eggs too.

    Thanks so much!

    Lynda in Sisters, OR

  9. Caryn says

    This is the second recipe I’ve tried from you, and once again, it was REALLY good. Since I’m not vegan, I did substitute a couple of things, but it still works out great! Thanks for sharing, and beautiful pictures btw!!

  10. claire says

    these are amazing! just made them for the first time. I, however, did not have flax so I used 1/2 mashed banana and it worked just as well. thanks!!

  11. Grace says

    These were delicious and filling! I used coconut sugar instead of brown sugar, 1/4 C of egg whites (from a carton because I’m on a low iodine diet) and coconut milk (SoDelicious brand because it doesn’t contain any carageenan or sea salt…both not allowed on low iodine diet). So glad I made a full batch so make more later!

  12. Nick Penn says

    Hey. I love your site and your vegan black bean brownies are one of my favorite recipes of yours! And I’m also so excited for fall coming up!
    Anyway, I was wondering if there are any cheap, good automatic-drip coffee machines that you’d recommend? Or if not, any cheap, beginner-friendly manual drip coffee equipment? Thanks!

    • Caryn says

      These are meant for a regular waffle iron based on her pictures. The Belgian maker probably thins it out too much.

  13. Karen says

    These are AMAZING. I’ve probably made them 6+ times over the years, and they are always a hit with my family.
    Small note: Depending on your waffle-maker, you may need to double the recipe to make this quantity. My waffle iron makes large, fluffy Belgian waffles and double the recipe above makes 4 of these perfectly every time.

  14. Stephanie says

    These were so delicious. I went ahead and made three batches to freeze. I did substitute organic coconut sugar for the brown sugar.

  15. vega protein powder and weight loss says

    Thanks for finally writing about >Pumpkin Spice Latte Waffles | Minimalist Baker Recipes <Liked it!

  16. Emma says

    Dana, what a delicious recipe!..Made a few substitutions due to some allergies: I used a Gluten Free mix instead of whole wheat, chai tea instead of coffee, coconut sugar instead of brown sugar and added some Enjoy Life mini chocolate chips…of course my kids devoured them and I had to make another batch because they begged me to have them again for breakfast tomorrow. Thank you Dana!

    • rose says

      Hey, did you have to adjust the amount of flour? i’m trying to decide if i can get away with using almond flour since i can’t have the other types….

  17. Andrew says

    Hello
    Any suggestions for replacing the coffee with water, would it be 1:1?
    And instead of brown sugar could I use Honey or Maple Syrup 1:1?

    Love all your recipes.

    • Dana @ Minimalist Baker says

      Yes, 1:1 on the coffee. As for the brown sugar, you can sub honey or maple syrup 1:1, but add more dry ingredients if it appears too wet!

  18. Emily says

    I really wanted to love these, but they ended up with both weird flavor and texture issues. The texture is maybe an overmix on my part or the flour I used, but the flavor may be remedied by more pumpkin and a slightly savory note–will have to brainstorm and try again!

  19. 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.

  20. 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.

  21. 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?

  22. 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 @ Minimalist Baker 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

  23. 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?

  24. Gabi 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!

  25. 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.

  26. Shikha @ Shikha la mode says

    These are combining everything I love about fall. Now, I just need a waffle iron – which one do you like to use?

  27. Katie @ Produce on Parade says

    I have that same wooden spoon with the little bird and leaf design! :) Also, these look amazing. Dang…it might have to be “breakfast for dinner” tonight ;) Thanks for sharing, as always!

  28. Katy @ Katy's Kitchen 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! :)

  29. Abbie @ Needs Salt says

    oh my gosh. these waffles look absolutely stunning. I LOVE THAT COFFEE MUG END OF STORY.
    you guys are awesome.
    pinning!

  30. 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

  31. Joy //For the Love of Leaves says

    The site looks great! These waffles look delicious! Medium roasted coffee IS the best!

  32. Heather 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.

  33. Kristi 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. :)

  34. Amanda @ Once Upon a Recipe says

    Fall breakfast perfection! I reeeeeeeally need to buy a waffle iron (said for the 78th time in the past month).

  35. Monica 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!

  36. lindsey louise says

    oh my goodness, yum yum yum! thank you so much for sharing this recipe… these are all of my favorite things into one. sunday is going to be even more wonderful now.

  37. 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?

  38. Sophie says

    HUBBA HUBBA! These waffles look fantaaaab. I also totally love that coffee cup. And the new design!! Lerrrrrv. :)

  39. Laura @ The Green Forks! says

    Going to pick up a supply of pumpkin purée at the store today- this recipe couldn’t have come at a better time! Thanks : )

  40. Maryea {Happy Healthy Mama} says

    I DO have all the ingredients on hand. :) I would love to give these a try! Pumpkin+coffee=gotta be good.

  41. Tammela says

    Love the new layout! Also love drinking medium roast coffee — nowadays, dark roast tastes way too bitter to me.