Easy Vegan Pumpkin Waffles
These easy vegan pumpkin waffles are the perfect fall breakfast. The waffles are full of pumpkin spice, delicious, and so cozy.
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Ingredients
- 1½ cups unsweetened almond milk, at room temperature
- 1½ tbsp apple cider vinegar
- 2 cups flour (I used half wheat, half all-purpose)
- 2 1/2 tsp baking powder
- 2 tbsp ground flaxseed
- 1 1/2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 1/2 cup pumpkin puree
- 1/4 cup melted coconut oil or avocado oil
- 2 tbsp pure maple syrup, plus more for serving
- 1 tsp pure vanilla extract
Instructions
- Preheat a waffle iron on high.
- In a medium bowl, mix the almond milk and the apple cider vinegar. Set aside for 5 minutes.
- In a large bowl, add the flour, baking powder, ground flaxseed, cinnamon, pumpkin pie spice, and salt. Whisk until well combined.
- To the bowl with the almond milk, add the pumpkin puree, coconut oil, maple syrup, and vanilla and whisk together until well combined. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix.
- Spray (make sure your spray doesn’t have propellants or it will ruin your non-stick waffle iron) or brush oil on hot waffle iron. Scoop batter onto your waffle iron and cook until golden brown and the edges are crisp (I cook mine for about 5 minutes). Serve hot with pure maple syrup and whatever toppings you like! Enjoy!
- Recipe adapted from Love and Lemons.
Servings: 4 waffles