These Vegan Pumpkin Waffles are a cozy, autumn-inspired breakfast that combines the warmth of spices like cinnamon, nutmeg, and ginger with the natural sweetness of pumpkin. Crispy on the outside and soft on the inside, these waffles are light, fluffy, and packed with fall flavors. Perfect for a weekend brunch or holiday morning, they’re easy to make and completely plant based. Top with maple syrup, dairy-free whipped cream, or fresh fruit for a delicious and comforting start to your day!
Ingredients
- 1 cup almond milk
- ½ cup pumpkin puree
- 2 tablespoons white sugar
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 pinch ground nutmeg
Instructions
Steps:
1. Combine almond milk, pumpkin puree, sugar, oil, and vanilla extract in a bowl. Add flour,
pumpkin pie spice, baking powder, salt, baking soda, and nutmeg. Stir until well combined.
2. Preheat a 4-inch mini waffle iron according to manufacturer’s instructions. Pour in about 2
tablespoons batter per waffle and cook until golden brown, about 5 minutes.
