Autumn Waffle Bliss: Pumpkin Spice Vegan Waffles with Cinnamon Syrup

You know that feeling when the air turns crisp, the trees start to blush with orange and red, and suddenly everything smells like cinnamon and nostalgia? That’s the moment these pumpkin spice vegan waffles were born for. Warm, cozy, golden, and irresistibly aromatic—these waffles taste like fall mornings wrapped in a blanket.

They’re crisp on the outside, soft and fluffy on the inside, and when you drizzle that warm cinnamon syrup over the top… pure breakfast heaven. No eggs, no dairy, no fuss. Just pumpkin, spice, and everything autumn.

Let’s dive into what makes these waffles so special—and how to make them perfectly every single time.

Why It’s Special

These aren’t your average waffles. They’re plant-based, deeply flavorful, and a celebration of seasonal comfort. The pumpkin adds moisture and natural sweetness, while the spice blend brings that warm, bakery-level aroma that instantly feels festive.

They’re perfect for anyone craving that classic pumpkin spice flavor without wanting to rely on eggs or dairy. You’d never guess they’re vegan—seriously, the texture is spot-on fluffy.

Plus, the cinnamon syrup isn’t just a drizzle—it’s a statement. Smooth, slightly sticky, and just spicy enough to make every bite linger. Together, it’s a plate full of fall bliss that’s fancy enough for brunch but easy enough for any chilly morning.

Ingredients & Substitutions

Here’s what you’ll need to whip up these cozy waffles:

• All-purpose flour – The classic base for light, fluffy waffles. You can sub half with whole wheat flour for more fiber or use a 1:1 gluten-free blend if needed.
• Baking powder + baking soda – The power duo for lift and crispness. Freshness matters; stale leaveners make flat waffles.
• Pumpkin purée – Unsweetened canned pumpkin works best, but if you’ve got fresh roasted pumpkin, even better. Just blend it smooth before adding.
• Plant-based milk – Almond, oat, soy, or coconut milk—each adds its own flavor note. Oat milk gives the most “buttermilk-like” body.
• Coconut oil or melted vegan butter – For that golden, slightly crisp edge. You can use neutral oil too.
• Maple syrup – A natural sweetener that pairs beautifully with pumpkin. You can swap in brown sugar or agave.
• Pumpkin pie spice – Or make your own blend: cinnamon, nutmeg, ginger, allspice, and a hint of cloves. Freshly ground spices make a world of difference.
• Vanilla extract – Always. It rounds out the sweetness and aroma.
• Pinch of salt – To balance everything out.

For the Cinnamon Syrup:

• ½ cup pure maple syrup
• ½ teaspoon ground cinnamon
• 1 tablespoon vegan butter or coconut oil
• Optional: a splash of vanilla or a tiny pinch of sea salt for depth.

Ingredient Tips:

• Always whisk your dry ingredients well. It ensures even baking powder distribution.
• Don’t skip the salt—it’s the secret behind flavor balance.
• If your pumpkin purée seems watery, drain a bit before using. Thick puree makes fluffier waffles.

Step-by-Step Instructions

Alright, let’s make your kitchen smell like fall.

1. Mix the dry ingredients.
In a large bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice. You want everything evenly combined so your waffles puff perfectly.

2. Mix the wet ingredients.
In another bowl, whisk together pumpkin purée, plant milk, melted coconut oil, maple syrup, and vanilla. The mixture should look creamy and smooth.

3. Combine gently.
Pour the wet mix into the dry ingredients and stir with a spatula until just combined. Don’t overmix—some small lumps are okay. Overmixing leads to chewy waffles, not fluffy ones.

4. Preheat the waffle iron.
Medium-high heat is ideal. Lightly brush the plates with oil or vegan butter to prevent sticking.

5. Cook the waffles.
Pour about ½ cup batter (depending on your iron size) into the center, close the lid, and let it do its magic for 4–5 minutes until golden and crisp. Don’t peek too early; steam is your friend—it means moisture is cooking out for crisp edges.

6. Make the cinnamon syrup.
While the waffles cook, warm maple syrup in a small saucepan with cinnamon and vegan butter. Let it bubble gently for a minute, then remove from heat. Stir in vanilla or a pinch of salt if you want that gourmet edge.

7. Serve immediately.
Stack your waffles high, drizzle with warm cinnamon syrup, and maybe a sprinkle of crushed pecans or vegan whipped cream.

Pro Tips & Common Mistakes

• Don’t overmix the batter; it ruins the texture.
• Preheat the iron properly—cold irons make soggy waffles.
• Keep cooked waffles warm on a baking rack in a low oven (200°F) to maintain crispness.
• Add-ins? Yes! Chopped nuts, mini vegan chocolate chips, or even diced apples can join the party.

Cooking Techniques & Science

Ever wondered why waffles get that crisp exterior while staying soft inside? It’s all about steam and fat. As the batter heats, steam pushes the waffle up, creating pockets of air. Meanwhile, the fat (coconut oil or vegan butter) crisps the outer surface for that satisfying crunch.

Pumpkin adds moisture and richness but also weight, so we rely on baking powder and soda for lift. That’s why freshness matters—expired leaveners won’t give you the same airy bite.

And then there’s the waffle iron. Cast-iron models hold heat best for a perfect golden finish, while non-stick irons are beginner-friendly but can yield slightly softer edges. Always preheat fully before pouring in the batter.

Even the syrup has a touch of science. Cinnamon’s essential oils enhance sweetness perception—so you actually taste more sweetness with less sugar. Clever, right?

👉 Recipe Card

Pumpkin Spice Vegan Waffles with Cinnamon Syrup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 waffles
Calories per serving: ~280

Ingredients:

• 1¾ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1½ tsp pumpkin pie spice
• ¼ tsp salt
• 1 cup pumpkin purée
• 1¼ cups plant-based milk
• 2 tbsp coconut oil (melted)
• 3 tbsp maple syrup
• 1 tsp vanilla extract

Cinnamon Syrup:

• ½ cup maple syrup
• ½ tsp ground cinnamon
• 1 tbsp vegan butter
• Optional: pinch of sea salt or dash of vanilla

Instructions:

1. Whisk all dry ingredients in a bowl.
2. In another bowl, mix pumpkin purée, milk, oil, syrup, and vanilla.
3. Combine gently until smooth but not overmixed.
4. Preheat waffle iron and grease lightly.
5. Cook waffles for 4–5 minutes until golden brown.
6. In a small saucepan, simmer syrup ingredients for 1 minute.
7. Serve waffles warm with cinnamon syrup drizzle.

Serving & Pairing Suggestions

These waffles are stars on their own, but you can definitely elevate them. Serve with sliced bananas, toasted pecans, or a dollop of coconut whipped cream.

They pair beautifully with a mug of oat milk latte, spiced chai, or even hot apple cider for full autumn vibes. Want something fancier? Layer two waffles with vegan cream cheese frosting in between for a dessert-worthy brunch tower.

If you’re cooking for a group, keep the waffles warm on a wire rack in the oven—never stack them while hot or they’ll lose their crispness.

Conclusion

These pumpkin spice vegan waffles are more than breakfast—they’re a seasonal ritual. Every bite brings that cozy, cinnamon-scented comfort we all crave once fall hits.

They’re easy enough for a weekday treat, yet special enough for a weekend brunch spread. You can tweak them endlessly—swap spices, play with toppings, make them gluten-free, even turn them into mini dessert waffles with caramel drizzle.

Whatever your style, this recipe proves one thing: vegan waffles don’t have to be boring. They can be indulgent, festive, and completely irresistible.

Now go preheat that waffle iron, grab your favorite mug, and let your kitchen smell like autumn joy.

FAQs

1. Can I make these waffles gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend. The texture stays light, though it may need an extra tablespoon of milk if the batter seems thick.

2. How do I store leftover waffles?
Cool completely, then freeze in a single layer. Reheat in a toaster or oven—never microwave, or they’ll lose crispness.

3. Can I use fresh pumpkin instead of canned?
Absolutely. Roast it until tender, blend smooth, and drain excess water. Homemade purée gives a deeper, roasted flavor.

4. What can I use instead of pumpkin?
Try mashed sweet potato or butternut squash. Both bring similar moisture and natural sweetness.

5. How do I keep my waffles crispy?
Let them cool slightly on a rack before stacking, and avoid covering them while hot. Steam is the enemy of crisp edges.

6. Can I double the recipe?
Yes, just don’t overcrowd your waffle iron. Store extras in the freezer—they reheat beautifully for quick breakfasts.

7. Is the cinnamon syrup necessary?
Technically no, but practically—yes. It transforms the dish from good to unforgettable.

Because when fall rolls around, pumpkin spice deserves its moment—and these waffles give it the spotlight it deserves.