Pumpkin Spice Waffles aren't just a Fall breakfast, they're a year-round treat.
Course Breakfast, Brunch
Author Two Market Girls
240mL(1 cup) vegan buttermilk(1 tbsp of apple cider vinegar + 1 cup of non-dairy milk)
2flax eggs2 tbsp of flax + 6 tbsp of water
210g(1 3/4 cups) all-purpose flour
100g(1/2 cup) brown sugar
30mL(2 tbsp) vegan buttermelted
225g(1 cup) pumpkin puree
110gvegan cream cheese
75mL(5 tbsp) maple syrup
10mL(2 tsp) non-dairy milkdepending how runny you want it
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.