Homemade Vegan Pumpkin Spice Belgian Waffles
Fall Inspired Vegan Waffle Recipe
I’m all about Summer, but lately the Summer days in Georgia have become unbearable to me. I’m just honestly tired of sweating even when I have the A/C blasted in my car for 30 minutes. It’s insane! With that being said, I have really had a craving for Fall. There’s something nostalgic about the seasons changing especially from Summer to Fall. I think part of it is because of all the festivities, holidays, and feelings associated with that time of the year. There’s my birthday in October complete with a traditional sister’s trip to a cabin in Dahlonega, GA. Then there’s Halloween, Thanksgiving, Christmas, and New Years! Wow!
Since I’ve really been looking forward to the festive-ness of the seasons and holidays, I decided I’d give my usual vegan Belgian waffle recipe that I use (inspired by Veganosity) a pumpkin spice twist. I mean what isn’t offered in pumpkin spice flavor this time of year? I went to Sprouts yesterday and saw pumpkin spice pasta sauce and almond milk. Not going to lie, I kind of want to try it all. Maybe that’ll be another blog post?! Let’s start with the pumpkin spice waffles first!
Enjoy!
Vegan Pumpkin Spice Belgian Waffles
Print recipe
| Serves | 3-4 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Breakfast |
| Misc | Child Friendly, Freezable, Serve Hot |
| Occasion | Halloween, Thanksgiving |
Ingredients
Wet Ingredients
- 1/2 cup Pumpkin Puree
- 1 teaspoon Vanilla
- 1 1/2 cup Vegan Milk ((I have used almond milk and cashew milk.))
Dry Ingredients
- 1 1/2 cup Oat Flour
- 1/2 cup Yellow Ground Cornmeal
- 2 teaspoons Baking Powder
- 3/4 teaspoons Baking Soda
- 1/2 teaspoon Salt ((I use Pink Himalayan salt.))
- 1 tablespoon Coconut Sugar ((You could use regular white sugar, but coconut sugar is healthier!))
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice ((You can also use a mixture of cinnamon, nutmeg, ginger, and allspice if you can't find pumpkin pie spice.))
Toppings
- Spice(s) of your choice
Toppings (Optional)
- Vegan Whipped Cream ((I use SO Delicious. It's a coconut milk based vegan whipped cream & it's yummy!))
- Pumpkin Puree
Directions
| Wet Ingredients | |
| Step 1 | |
| In a large bowl, add and stir all the wet ingredients. | |
| Dry Ingredients | |
| Step 2 | |
| In the same bowl, add the dry ingredients and stir until mixture is well blended. | |
| Step 3 | |
| Turn on the waffle maker and spray with cooking oil. When the waffle maker is ready, use an ice cream scooper and place enough scoops of the mixture in the center. I also push the mixture around a bit so that it will be evenly spread. Close the waffle maker. | |
| Step 4 | |
| Follow the cooking directions for your waffle maker. For me it takes about 3-5 minutes for the waffles to be cooked. If you like your waffles to be more crispy though, you will want to extend the time just a bit. | |
| Topping | |
| Step 5 | |
| Optional: Mix an equal amount of pumpkin puree and whipped cream along with any extra spices you'd like to add for your topping (cinnamon, pumpkin pie spice, allspice, etc.). | |
What’s your favorite fall inspired food or drink item?
