This vegan waffle recipe is filled with plenty of pumpkin flavor & warmth from the pumpkin spice mix. One of the best ways to use up any leftover pumpkin puree or may I say a good reason to enjoy more pumpkin!!
1½cup plus 2 tablespoonsplant-based milk of choice
1 tablespoonvinegar or lemon juice
1tablespoonPumpkin spice mixsee notes
1/2 teaspoonof Salt to taste
Agave or Maple Syrup OR sweetener of your choice
Nuts and fruits optional
Preheat your waffle maker according to the manufacturer's instructions.
Sift whole wheat pastry flour, all-purpose flour, cornstarch, baking soda, baking powder, and salt in a bowl.
In another bowl whisk in pumpkin puree, sugar, oil, milk, lemon juice, and vanilla extract until mixed well.
The oil should completely blend in and not float on the side or top.
Make a well in the center of dry ingredients and slowly pour the liquid mixture into it.
Whip with a handheld or electric whisk until smooth and lump-free.
You can even stir it with a spatula until smooth.
Stir or whisk only until combined. Do not overmix or you will get gummy waffles.
Once the waffle iron is hot, pour the batter and spread it evenly to fill the cavities.
As all waffle irons are different, cooking time will be as per the manufacturer’s instructions.
Serve warm with toppings of your choice.
We like it with a dollop of butter and some maple syrup.
You may freeze it for later use.
Important note about pumpkin puree
I have used homemade pumpkin puree and it has more water content than the store-bought one. I have tested this recipe with a readymade can of puree and this recipe needs up to 1/4th cup of extra liquid. So you may add water to the batter to adjust the consistency.
Flour – I have used a combination of whole wheat pastry flour and all-purpose flour. You may stick to an all-purpose one alone. Or use a store-bought blend of gluten-free flour. All-purpose flour requires less liquid and gluten-free flour may require a couple of spoons more liquid. So adjust it accordingly.
Cornstarch - A very important ingredient to get light and crispy waffles without getting soggy. You may swap it with potato starch.
Pumpkin Puree – I have used homemade pumpkin puree. You may use a store-bought one. Please do not use pumpkin pie filling.
Baking powder – Is a must for fluffy and well-risen waffles. Do not skip it.
Butter/ oil – Add butter or oil of choice to the waffles to make them ultra-crisp from the outside and tender on the inside.
Plant-based milk – I have used oat milk, you can use your choice of milk.
Pumpkin spice mix –If you do not have a pumpkin spice blend then use ½ teaspoon cinnamon at least or a generous pinch of ground cloves, ginger, nutmeg if available.
Sugar – I have used sugar in raw, you may use any regular sugar.
Maple syrup – A drizzle of maple makes any waffle taste yummy. I have used an organic one. You may use Agave too.
Butter- A dollop of vegan butter is a very comforting topping too.
Fruits & nuts – As toppings if desired.
Important tips to keep in mind!
Preheat the waffle maker for at least 10 minutes before spreading the batter.
Do not overmix the batter or the waffles will become gummy.
Do not skip cornstarch. It is the secret to light and crunchy waffles.
Storing Spiced Pumpkin waffles
Waffles are best eaten warm and immediately. However, if you are catering to a crown or doing meal prep and want to make it ahead of time then here is what you will do –
You will make waffles and cool on a cooling rack. Do not cover until completely cooled.
Store in an airtight container in the fridge for 2 days.
Individually wrap the waffles in foil and freeze up to 3 months.
Best way to reheat waffles
If you are making waffles for a crowd or your family size is big then you can start making waffles an hour ahead of time so that no one has to wait once they are at the breakfast table.
Preheat the oven to 350 deg F. (The waffles will go in the oven to warm up jut before serving)
To keep waffles crispy, once they are done keep them on the cooling rack uncovered. Do not cover them or put them on a plate to cool. Otherwise, the steam will make the base soggy until served.
To serve warm waffles, heat them in a pre-heated oven for 3-4 minutes and they are as awesome as freshly made ones.
Reheat frozen waffles by baking them for 10-15 minutes flipping them in between. Or until they are warm and crispy.
Instructions for making waffles in a Cuisinart Griddler.
Batter quantity for 4 waffle cavities – 1 cup and 2 tablespoons.Switch Griddler ON- Selector - Griddle side and set the temperature to 400 deg F. Once the light turns green pour and spread the batter. Close the griddle and set the timer for 5 minutes. Open and remove the waffles. If you like extra toasty then go for 6 minutes.Don't have a waffle maker? Turn these waffles into a pancake -
Reduce oil/butter (Fat) by 1 tablespoon
Reduce water by 1 tablespoon
Reduce baking powder by 1 teaspoon
Proceed with the recipe to make pancakes on the skillet.