• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

HealthyHappyLife.com logo

  • about
  • RECIPES
  • LIFESTYLE
  • BLOGGING
  • VIDEO
  • SHOP
  • Cookbooks
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lifestyle
  • My Books
  • Videos
  • About
  • holiday
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » recipes » breakfast » Vegan Pumpkin Waffles. Freezer-Friendly! (GF)

    by Kathy Patalsky · updated: Mar 23, 2020 · published: Oct 4, 2014 · About 6 minutes to read this article. Leave a Comment

    Vegan Pumpkin Waffles. Freezer-Friendly! (GF)


    These fluffy yet hearty Orange-Spice Pumpkin Waffles are perfect for a cozy-healthy-happy autumn morning breakfast or brunch. They are gluten-free, made using an oat flour and seed base, with simple ingredients and a hint of orange spice to give them fall flair. And the best part? You can make a BIG batch of these waffles ahead of time (double the recipe I have provided) – simply freeze them. They re-heat like a dream. I literally popped mine in a standard toaster! I just did ½ waffle at a time. An oven works too.

    There is something kid-approved and cozy, yet sophisticated and lovely about a waffle breakfast. I think it is all those nooks and crannies, don’t you? Pumpkin lovers, dive in… (Plus some life updates as always!)

    Hi there golden waffles, filled with fall cheer, snuggly snuggles and warm wishes. Yes, all that in each bite.

    The thumb saga continues.. Oh boy kiddos, I have had quite a day. This morning I had a doctors appointment to check-up on my thumb. But it turns out, things are not healing up as well as I had thought they were.

    Anyways, I am back at home now, snuggled with my kitties, and thrilled to find out that the pumpkin waffles I made yesterday (yes, one-handed, I’m becoming a pro lefty!) are completely freezer friendly. So I popped one in the toaster and within minutes it was warm and toasty and totally amazing. It was exactly the comfort food I needed on this exhausting Friday afternoon. I paired it with steamy cup of Sleepytime tea, a splash of almond milk, drizzled maple syrup and I was in heaven, well except for my ouchie thumb, but you get the picture.

    You see, I made a big batch of these pumpkin waffles yesterday with high hopes that they would freeze well and be easy to re-heat for the weekend. I had never re-heated waffles before, since I always assumed they taste best freshly pulled from the waffle iron. But wow! Totally impressed at hot great these taste after a quick pop in the toaster, straight from the freezer. I guess the guy who invented toaster waffles knew what he was doing. I love how crispy the edges in crevices became, while the pumpkin-y insides stayed moist and nicely textured from the oat flour.

    I am seriously considering reheating a few more and having breakfast for dinner tonight.

    And yes, I used boxed pumpkin for this recipe.

    Freezer-friendly! — make-ahead, aka sleep in on your weekend morning. Hop out of bed in your PJs. Easily pop these babies in the toaster. Boom and done. Get back in bed.

    I like my pumpkin waffle batter nice and thick for hearty, yet fluffy waffles. For a slightly spongier texture, add a bit more liquid, see note in recipe.

    Get a few of my vegan waffle tips in this post.

    Orange-Spice Gluten-Free Vegan Pumpkin Waffles

    By Kathy PatalskyPublished 10/03/2014Orange-Spice Gluten-Free Vegan Pumpkin Waffles
    These vegan, gluten free orange-spice pumpkin waffles are the perfect way to start a fall morning. They are freezer-friendly for make-ahead bliss!

    Ingredients

    • dry:
    • 1 ½ cups rolled oats to make about 1 cup oat flour**
    • 1 teaspoon baking powder**
    • ¼ teaspoon salt
    • ¼ teaspoon cinnamon or pumpkin pie spice
    • ¼ cup raw pumpkin seeds**, to process in blender (substitute with any nut or seed, or more oats)
    • wet:
    • 1 tablespoon vegan butter, melted (optional)
    • ½ cup pumpkin puree, unsweetened
    • ½ teaspoon fresh orange zest
    • ¼ cup non-dairy milk
    • 1 tablespoon maple syrup, grade B
    • for waffle iron: 1 teaspoon oil – optional if using a ‘needs to be greased first’ waffle iron
    • **You could sub these ingredients with a ‘pancake and waffle mix’ (gf or not), if desired.
    • To serve: easy vegan caramel sauce or maple syrup – non-dairy whip if you please

    Instructions

    1. Preheat waffle iron so it is nice and hot when you start your waffles.
    2. Add the oats and pumpkin seeds (or substitute) to a blender or food processor. Blend until smooth. Add all the dry ingredients to the blender and give it another blend, a few seconds, to mix everything.
    3. Add all the dry ingredients to a mixing bowl. Using a whisk or hand mixer, beat in the wet ingredients: pumpkin, milk, vegan butter, zest and maple syrup. You should have a nice and thick batter. The consistency should be of a thin hummus. If needed, fold in 1 tablespoon additional flour.
    4. Fold the batter well for a minute to fully moisten the oat and seed flour.
    5. When the waffle iron is hot and ready, add a ½ teaspoon of coconut oil over the surface or the griddle, even if your waffle iron is nonstick. Then drop 2-3 heaping spoonfuls of batter (depending on your waffle iron size). Then drizzle another ½ teaspoon coconut oil right over top the batter before closing. Close iron and cook for about 3 minutes. Or until slightly browned crevices and edges of the waffle appear. Vegan waffle tips here.
    6. TO FREEZE: When waffles cool a bit, wrap them individually in parchment paper and fold over tightly or place in a freezer-friendly container or baggie. To rewarm, simple place in a toaster, ½ waffle at a time to toast (I needed two rounds of normal “bread” toasting, about 5 minutes) — or toast in a 350 degree oven until browned and warm through. Serve warm! Optional: maple or caramel drizzle over top, vegan butter is a nice touch too. Vegan whip if you’d like. Fresh orange zest as garnish is also nice.

    Yield: 2 wafflesPrep Time: 00 hrs. 15 mins. Total time: 18 mins. Tags: waffles,breakfast,fall,pumpkin,brunch,vegan

    Oh! And my book made it to a round two of printing, and the publisher wanted to tweak the cover, so this is what they came up with. Yup, the green smoothie trend. 🙂 So if you are a 365VeganSmoothies superfan, you can now own TWO different covers! Or maybe you do not have a copy yet, snag one hot off the presses! It has a 5-star rating on Amazon! Buy Your Copy here. (Ps. I will be chatting all about my new cookbook Healthy Happy Vegan Kitchen very soon!)

    New cover..

    More recipes you may enjoy

    • 24 Hours of Kale Recipes!
    • Cozy Pecan Pie Oatmeal Cookies. Gluten Free. No Sugar Added.
    • Why I Will Not Be Opening Another Can of Pumpkin This Season
    • Vegan Pumpkin Spice Latte VIDEO + 9 PSL Tips

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    Vegan Linzer Cookies

    5 Ingredient Vegan Chocolate Pie

    Vegan Pumpkin Bread with Streusel Topping

    Vegan Oatmeal Cookies, Lunchbox-Ready

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    newsletter:

    Trending

    my cookbooks

    my cookbooks

    Disqus Latest Comments

    1. s

      s: Absolutely one of the best things I've ever baked. Used dairy butter…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    2. JanetS

      JanetS: Neither of those non-grain flours will substitute for oats or wheat. As…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    3. disqus_LfP7ofaP87

      disqus_LfP7ofaP87: Earth Balance brand HAS PALM OIL, as do most of the vegan…

      Commented on: Sticky Banana Bread Quinoa Breakfast Bowl

    about kathy

    kathy patalsky

    featured: peach coconut water smoothie

    browse recipes

    Breakfast  |  Entrees  |  Desserts  |  Smoothies  |  Sandwiches  |  Salads  |  Beverages  |  Soups |  Appetizers |  Snacks  |  Sauces  |  Sides   /  Cooking Videos  |  Round-Ups  |  Fan Favorites  |  Holiday  /  All the Recipes

    browse:

    • reviews
    • travel
    • vegan topics
    • people
    • videos
    • beauty
    • wellness
    • Mom Life

    my ttc + baby journey

    Footer

    BROWSE BY:

    Category:

    DATE:

    looking for something?

    contact   |   about   |   kathy’s cookbooks  |  press  |  findingvegan  |  meal plans  |  shop  |  vegan recipe index  |  privacy policy  | start a blog

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy | Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Services | Work with me