Fluffy and Crispy Vegan Pumpkin Waffles.
Fluffy, crispy, and so delicious, these vegan pumpkin waffles are the perfect fall breakfast!
Ingredients
- ⅓ cup vegan buttery spread melted, or the oil of your choice
- ⅓ cup brown sugar
- 2 ½ Tablespoons pumpkin puree
- 1 ¼ teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- 2 cups flour
- 1 ¾ Tablespoons baking powder
- ¼ teaspoon salt
- 1 ½ cups water
- 1 teaspoon white vinegar
Instructions
- Preheat the waffle maker.
- Put the melted vegan buttery spread, brown sugar, pumpkin puree, and spices in a large bowl. Stir well.
- Add the flour, baking powder, and salt. Add the water and vinegar, and mix together.
- Allow the batter to rise for 5 minutes while the waffle maker heats up.
- Spoon the batter into the preheated waffle iron. Cook according to your waffle iron's instructions.
- Remove the cooked waffle and place on a plate.
- Repeat steps 7 and 8 with remaining batter.
- Serve with vegan buttery spread, cinnamon sugar, or maple syrup.
Notes
The amount of servings you will get out of this recipe will vary based on the type of waffle maker you use. I used a Belgian waffle maker.
You can store leftovers in the refrigerator for up to 4 days.
You can freeze leftover waffles in a freezer bag for up to 3 months.
Nutrition
Calories: 335kcalCarbohydrates: 56gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 227mgPotassium: 522mgFiber: 2gSugar: 15gVitamin A: 1744IUVitamin C: 1mgCalcium: 211mgIron: 3mg
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