Easy Vegan Pumpkin Waffles

5 from 5 votes

The sensational fusion of pumpkin and spices will tantalize your buds. Start the morning off right by making these exceptional pumpkin waffles in just minutes!

Course Breakfast

Cuisine Waffles

Prep Time 15

Cook Time 15

Total Time 30

Servings waffles

Calories 168kcal

Author Ginny McMeans

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon sea salt
2 egg substitutes - I use chia seed eggs = 1 egg equals 1 Tbsp. chia flour and 3 Tbsp. water so double that for 2 eggs
2 cups dairy-free milk - I used almond milk
15 ounces pumpkin puree - about 15 oz.
½ cup brown sugar - packed
1 tablespoon extra virgin olive oil

Instructions

Prepare the 'eggs' and set aside.
To a large bowl add the flour, baking powder, cinnamon, ground cloves and salt.
In another bowl add the milk, chia eggs, pumpkin puree, brown sugar and oil.
Mix the chia eggs in really well.
Pour the liquid mixture into the flour mixture and mix until just blended.
Lightly brush the waffle iron with coconut oil. I have one of these Silicone Brushes and it is wonderful. I put it in the dishwasher and it turns out just like new.
Cook the waffles according to your waffle iron directions. Mine worked with the heat dial on #3 ½ for about 6 minutes.
Serve hot with maple syrup.
They will keep in the fridge for about 4 days.

Video

Notes

To reheat a large amount - put on a baking sheet and crisp up at 350 degrees for about 3 minutes.

If you just want a couple - break them in half on their waffle crease and use the toaster.

To Prepare After Freezing:

They defrost quickly so it really doesn't take any planning. Reheat the same as above - put on a baking sheet and crisp up at 350 degrees for about 3 minutes. If you just want a couple - break them in half on their waffle crease and use the toaster.

Nutrition