Vegan Pumpkin French Toast

By Jessica Hylton - - Updated

This Skinny Vegan Pumpkin French Toast is only 90 calories per slice! It’s insanely delicious, healthy, nutritious and loaded with pumpkin flavour!

A stack of vegan pumpkin french toast on a white plate with cream on top.

Happy September! I’m starting the month with some excellent news: a HEALTHY vegan french toast recipe!! We usually see french toast as an overindulgent, loaded with cream recipe, but not this delicious Vegan Pumpkin French Toast. It’s just as tasty as regular french toast, just as delicately crisp on the outside and soft on the inside, and just as satisfying. With just a few ingredient changes, I turned this into a dish you could actually have on a weekday morning without feeling guilty at all.

In true cliché form, I’m starting September with a pumpkin recipe. Of course it’s still very much summer but fall is most definitely on the way and I’m here to welcome it with open arms.  This Vegan Pumpkin French Toast is so worth it though.  I made vegan french toast sticks last year and you all seemed to love it so much that I knew I needed to include way more french toast recipes.

Can I just say, I want to smother everything with this pumpkin spice batter.
A pile of vegan pumpkin french toast with pecans and cream on top.

I used my trusted french toast batter and added in ½ cup of homemade pumpkin puree. Seriously, this TOTALLY transformed it! After adding in the pumpkin spice I wanted to gobble up both my and the Mr.’s share of french toast. Because I’m so kind, I did allow him to enjoy his toasts though. The pumpkin adds a depth to the flavours, a richness to the french toast, and makes it even more filling than before.

This pumpkin french toast remains way healthier than most because I used flax eggs which add tons of nutritional value, almond milk instead of the usual cream, and topped it with coconut cream instead of whipped cream. Between the pumpkin, flax seeds and the almond milk, you get a good amount of protein, fibre and vitamin A in each slice. It of course depends on the bread you use (I use regular whole wheat bread), but you’ll have about 90 calories for each slice of pumpkin french toast with all those nutrients packed in. Win, win.

Promise me you’ll try this, okay? You won’t regret it.

A stack of french toast with cream melted on top.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:



Four slices of vegan french toast on a white plate.

Vegan Pumpkin French Toast

This Skinny Vegan Pumpkin French Toast is only 90 calories per slice! It’s insanely delicious, healthy, nutritious and loaded with pumpkin flavour!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Course Breakfast
Cuisine American
  • 1 cup unsweetened almond milk
  • 1 flax egg - Learn how to make a flax egg or see notes*
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup pure pumpkin purée
  • 2 teaspoons maple syrup
  • 8 slices thick toast bread


  • Maple syrup for serving
  • Extra cinnamon for sprinkling
  • Coconut cream* for topping
  • Candied pecans for garnish


  • In a bowl, mix all the ingredients except the bread. Whisk together and place in your freezer for the batter to set up and get thicker for 15 minutes.
  • When the batter is thicker, whisk again.
  • Heat 2-3 tablespoons vegan butter in a pan/griddle over medium high heat until hot.
  • Dip the toast into the batter, do NOT soak them, and place in the pan/on the griddle to pan fry.
  • Pan fry on each side for 3-5 minutes until it is crispy on the outside (check to ensure it doesn't burn), then turn over and pan fry on the other side. Both sides should be nice and golden and crispy.
  • If your pan can hold all the bread, you can put them in all at once, or in two batches.
  • Serve immediately topped with maple syrup, dusted with cinnamon and coconut cream.
  1. This recipe is vegan. Flax meal is ground up flax seeds. Learn how to make a flax egg at this blog post. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up.
  2. TO MAKE GLUTEN FREE You can make this gluten free by using a gluten free loaf of bread.
  3. HOW TO STORE You can store these in the fridge or freezer with wax paper between them in an airtight tupperware container. You can reheat them in the toaster oven or on a griddle.


Eggnog French Toast
Vegan French Toast Sticks


Calories: 261kcal | Carbohydrates: 44g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Sodium: 382mg | Potassium: 185mg | Fiber: 5g | Sugar: 16g | Vitamin A: 4766IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 3mg
by Jessica

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Recipe Rating


  1. They look SUUUUUUUUUUUUUPER! I first thought you were using pumpkin bread to make French toast, then I noticed there’s pumpkin puree in the ingredient list….totally love the idea.

  2. Michelle says:

    This looks great, but can you please explain what a flax egg is? Are you simply mixing ground flaxseed with an egg? And if so, how much flaxseed are you mixing in with the egg? thank you!

    • Jessica says:

      Hi Michelle,

      Oh I’ll definitely fix that! A flax egg is a vegan egg substitute. You just need to whisk 1 tablespoon of flax meal (ground flax seeds) with 3 tablespoons water and that’s a flax egg. I’ll try to do a detailed post on it also. I hope that helps! I’ve updated the recipe to reflect it in the notes. I hope you enjoy!

  3. marcie says:

    This french toast is so perfectly golden brown and I love that it’s healthier! It looks so delicious and I need to try this for a Sunday breakfast this fall!

  4. Maria says:

    This looks delicious but can I use a regular egg instead of the flax egg?

    • Jessica says:

      Hi Maria,

      You definitely can! It should be the same consistency although I haven’t tried a regular egg in this. Hope that helps!

  5. Lila says:

    Wow Vegan food never looked so good! =)

    I thought that all vegans ate were carrots. Good to know that *I* was wrong. 😉

  6. Jacqueline Lange says:

    How do you make the coconut cream?

  7. Myles says:

    First recipe I’ve tried from your blog and it turned out perfectly! I selected your recipe because you don’t soak your slices and we like a dryer toast. My tweaks: a little more pumpkin puree (3/4 cup) and cashew milk instead of almond (our new favorite…a little creamier). Your recipes are simple and wholesome. Thanks for hosting a worthwhile site!

    • Jessica says:

      Hi Myles,

      SO glad you enjoyed it!! Love your additions and thanks for your kind comments. 🙂 Thanks so much for commenting! 🙂

  8. Aimee B. says:

    This was really lovely! I bought some vegan Texas toast for the bread. I wasn’t sure how it was going to turn out because I started cooking it on my non-stick griddle, which really didn’t work so well. It was rather mushy, despite the fact that the slices aren’t soaked. I think it really needs to be pan fried in either oil or vegan butter, like you mention. I saved it by toasting it in the toaster oven to dry it out a bit. I did it on 425 for about 7-10 minutes. The spices were perfect and this was incredibly delicious. Thank you! <3

    • Jessica says:

      Hi Aimee,

      So glad you enjoyed! Yes, it definitely needs to be pan fried but I’m glad you found a great solution! Thanks so much for sharing your feedback!

  9. Ebonee says:

    Hello! Just curious…what kind of bread did you use to certify the recipe is Vegan?

    • Jessica says:

      Hi Ebonee,

      I don’t remember which specific bread I used. Just check the ingredients to ensure it’s vegan!

  10. Donna says:

    5 stars
    Great recipe! I used Ezechial bread, which worked very well. I might try using a bit more flax meal…the mix was a bit thin, but delicious.

    • Jessica says:

      I’m so happy you enjoyed Donna!! Yes and sometimes letting it sit a bit longer helps it to thicken up too! 🙂


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