Is there anything better to wake up to than a stack of vegan pumpkin waffles? These crispy-on-the-outside and fluffy-on-the-inside waffles are packed with fall flavours. They come together in a flash, so they’re perfect for a quick weekend breakfast or weekday dessert! I love serving these with some vegan whipped cream, Canadian maple syrup, and a sprinkling of cinnamon or pumpkin pie spice.
ingredients
directions
Combine all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger – mix until thoroughly combined. Set aside.
Combine pumpkin puree, coconut milk, melted vegan butter, maple syrup, and vanilla extract – mix until smooth. Add granulated sugar and stir to combine.
Add dry mixture to wet mixture and fold until just combined. Set aside.
Preheat a waffle iron on medium-high heat.
Depending on your waffle iron you may need to spray it with some non-stick spray. Scoop about ¼ of the waffle batter into the preheated waffle iron and close to cook. Cook according to your waffle irons instructions – at least 5-6 minutes. Be careful not to open the waffle iron too soon or you could might the waffle.
Once cooked, carefully remove the waffle from the waffle iron – they are very delicate! Place on a wire rack and repeat steps 5-6 for remaining waffle batter.
Top cooked waffles with vegan whipped cream, maple syrup, cinnamon, or your other favourite toppings!
