Vegan Pumpkin Waffles
These spiced pumpkin waffles are the perfect treat for autumn or any other time of year. These waffles bursting with warm flavors and a cozy aroma have a rich, golden-brown color with crisp edges and a fluffy interior. The addition of pure pumpkin purée infuses each bite with a subtle sweetness, while a blend of cinnamon, ginger, nutmeg, and clove adds a comforting spiced warmth. The waffles have a delicate balance of sweetness and spice, making them a delightful breakfast or dessert option. Drizzled with maple syrup or topped with whipped cream, they embody the essence of fall in every bite.
Servings: 4
Calories: 528kcal
Ingredients
Dry Ingredients
- 2 cups unbleached white flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients
- 1.5 cups plant-based milk
- 1 (15-ounce) can pumpkin puree
- ⅓ cup canola oil
- ¼ cane sugar
- ¼ cup brown sugar
Instructions
- Preheat your waffle iron.
- Sift flour, baking powder, baking soda, salt, cinnamon, salt, ginger, nutmeg, and cloves into a large mixing bowl. Whisk to completely combine ingredients.
- In a medium bowl, add plant-based milk before folding in the pumpkin puree. Then, combine the canola oil, cane sugar, and brown sugar and stir all ingredients together until fully incorporated.
- Pour the liquid mixture into the flour mixture and mix just until combined.
- Oil your waffle iron with a small amount of melted plant-based butter, a spray-on oil, or oil on a brush.
- Measure the recommended amount of batter, and follow the instructions for your specific iron on how to cook your waffles to a delicious, slightly crisp golden brown.
- Serve with melted plant-based butter, maple syrup, plant-based whipped cream, or whatever else sounds delicious!
Notes
- Storage Tips: If kept in a sealed container in the fridge, the waffles should last for up to 3 days.
- Freezing Instructions: After the waffles come to room temperature, place them in a freezer-safe bag or container, seal well, and freeze for up to 1 month. To thaw, place the plant-based waffles in the toaster and cook until desired temperature.
- Batter Consistency: The batter should be relatively thick, somewhere between cake and brownie batter. If it’s too runny add more flour or if it’s too thick, add more milk.
- Extra Protein Option: Simply add a scoop of plant-based protein powder.
Nutrition
Calories: 528kcal | Carbohydrates: 75g | Protein: 10g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 695mg | Potassium: 441mg | Fiber: 6g | Sugar: 19g | Vitamin A: 16900IU | Vitamin C: 11mg | Calcium: 311mg | Iron: 5mg