Vegan Pumpkin Waffles
These Vegan Pumpkin Waffles are full of pumpkin spice goodness and are the perfect Fall weekend breakfast! Crispy on the outside and fluffy on the inside. 1 Bowl.
Servings: 8 servings
Preheat your waffle iron.
In a large bowl, whisk together the canned pumpkin, oil, soy milk and sugar until smooth.
Add the flour to the bowl with the wet ingredients, then sprinkle on top of the flour the baking powder, baking soda, salt and spices. Mix with a large spoon until just combined. The batter should be fairly thick, not too runny. If it's runny, add a little more flour. If it gets too thick, add a little water.
Spray waffle iron well with oil (unless your waffle iron is non-stick). Pour the recommended amount of batter onto hot waffle iron, and cook until the waffle is golden brown on both sides.
Serve immediately, or keep in a warm oven (200 degrees F) until ready to serve. Top with vegan whipped cream, vegan butter, maple syrup and anything else you desire!
- Make sure to use canned pumpkin puree, NOT pumpkin pie mix. Very different things! You probably could use homemade pumpkin puree as well, but I haven't tried it.
- I used melted coconut oil, but you could use canola oil, melted vegan butter or any other oil you prefer.
- I used soy milk, but you can use any non-dairy milk you like: hemp, oat, coconut, rice, almond or cashew.
- Oil Free Option: Substitute applesauce for the oil.
- Refined sugar-free option: Use 1/4 cup of pure maple syrup, or substitute coconut sugar.
- If you have pumpkin pie spice mix, you can use 2 1/2 teaspoons in place of the spices.
- Feel free to use white whole wheat flour, whole wheat pastry flour or a gluten free flour mix in place of the white flour.
Serving: 1serving | Calories: 258kcal | Carbohydrates: 40g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Sodium: 248mg | Potassium: 331mg | Fiber: 3g | Sugar: 10g | Vitamin A: 8504IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 3mg