30 Minute, Breakfast, Pantry-Friendly, Recipes

Pumpkin Spice Waffles

Pumpkin Spice Waffles aren’t just a Fall breakfast, they’re a year-round treat. 

First things first, we like to say why wait for fall? We enjoy our Pumpkin Spice Pancakes all year round! Mother’s Day is around the corner and we’re celebrating with brunch. Vegan Pumpkin Spice Waffles to be exact. Fluffy, yet crispy vegan waffles topped with a creamy, tangy icing – perfect for the best mom in the world.  Made with vegan buttermilk, pumpkin puree, and all the deliciousness of pumpkin pie spice – these waffles will transport you back to fall with every bite. Best served with our cream cheese icing and maple syrup, of course.

pumpkin spice waffles with maple cream cheese icing

To make these Pumpkin Spice Waffles it starts with an egg, a flax egg to be exact! Then you need some vegan buttermilk. To make vegan buttermilk you combine non-dairy milk (something with a high fat content like soy milk) with apple cider vinegar and allow that to curdle the milk for a couple minutes. Next you’ll want to combine all the dry ingredients to allow the spices to evenly distribute throughout the batter. In a separate bowl, you’ll combine the wet ingredients (including the flax egg and buttermilk) to allow a smooth consistency. Combine the wet and dry until smooth and you’ve got yourself a waffle batter. Add to a pre-heated waffle iron and cook for about 5 minutes depending on the waffle iron you have. Then top with the maple cream cheese icing and enjoy!

pumpkin spice waffles with maple cream cheese icing

pumpkin spice waffles with maple cream cheese icing

What substitutions can be made?

Certain ingredients are hard to come by right now, so don’t worry if you don’t have everything. See below for the a list of substitutions that should be okay for this recipe. Please keep in mind that this recipe was only tested the way its been posted so we cannot guarantee that the flavour and texture will be exactly the same.

  • All-Purpose Flour – Flour can be difficult to come by right now, substitute all-purpose flour for another kind of flour like whole wheat, spelt or oat flour. However please keep in mind each flour has different hydration ratios so you may need to add more or less liquid than stated in this recipe.
  • Spices – If you don’t have each individual seasoning, you can substitute for the equal amount of pumpkin spice seasoning. Or you can just leave out the ones you don’t have.
  • Vegan Butter – If you don’t have vegan butter on hand, you need something to take the place of the fat in the recipe. You could try something like a nut butter or coconut oil.
  • Pumpkin Puree – If you don’t have pumpkin puree on hand, you can use another fruit puree like banana or apple.
  • Vegan Cream Cheese – If you don’t have vegan cream cheese at your disposal, you can opt to make a simple vegan icing by combining icing sugar and non-dairy milk.

Vegan Pumpkin Spice Waffles

Pumpkin Spice Waffles aren't just a Fall breakfast, they're a year-round treat. 
Course Breakfast, Brunch
Servings 6 waffles

Ingredients

  • 240 mL (1 cup) vegan buttermilk (1 tbsp of apple cider vinegar + 1 cup of non-dairy milk)
  • 2 flax eggs 2 tbsp of flax + 6 tbsp of water
  • 210 g (1 3/4 cups) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 2 tsp ginger
  • 1 tsp all spice
  • 100 g (1/2 cup) brown sugar
  • 30 mL (2 tbsp) vegan butter melted
  • 225 g (1 cup) pumpkin puree

Maple Glaze

  • 110 g vegan cream cheese
  • 75 mL (5 tbsp) maple syrup
  • 10 mL (2 tsp) non-dairy milk depending how runny you want it

Instructions

  • Start by making your flax egg by combining ground flax seed with water. Stir and set aside. Then make your vegan buttermilk by combining non-dairy milk and apple cider vinegar. Set aside.
  • Combine all your dry ingredients in a large bowl, including your flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and all spice.
  • Combine your wet ingredients in another large bowl including your pumpkin puree, melted butter, buttermilk, flax eggs, and brown sugar.
  • Add your wet ingredients to your dry and mix until all combined.
  • To a waffle iron on medium heat, add your waffle batter and cook for about 5 minutes, depending on your waffle maker and the size of your waffles.
  • To make your maple cream cheese glaze, combined softened vegan cream cheese with maple syrup. To get a runnier consistency, add non-dairy milk 1 tsp at a time until you reached the desired consistency.

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