Pumpkin Spice Waffles

vegan gluten-free pumpkin waffles 1

I have never been terribly good at making breakfast for breakfast. Some people can whip up eggs on a moment’s notice, frittatas on a whim, biscuits and gravy whenever they feel like it, pancakes three times a week.

I am not one of those people. Breakfast for me is a cup of coffee, then usually either a granola bar and fruit or a green smoothie, which I’ve probably made with my eyes half-shut. Going out for breakfast is always fun, and once in a while I’ll mix it up with some overnight oats or something, but I never have time for anything more elaborate. Plus, I’m really bad at pancakes. 

vegan gluten-free pumpkin waffles 2

However, it’s fall. I had a weekend morning that was free and a half can of pumpkin puree to use up, plus a brand-new stovetop wafflemaker that we got for our wedding. Pancakes are a mess for me (they always stick, no matter how much butter or oil I use), but waffles are better. And even though I’m not always a fan of the big breakfast, Ben is. 

Most important of all, I promised you two weeks of pumpkin recipes! Here’s a delicious, crispy, delicately maple-flavored waffle that also happens to be gluten-free, vegan, and free from refined sugar. Best of all, the pumpkin and extra baking soda act as the egg substitute, eliminating the hassle of making a flax egg. A little cinnamon, nutmeg, and cloves add to the festive autumnal flavor. If you’re feeling, like, nuts — you can top these with a tiny bit of pumpkin caramel chai ice cream and some candied pecans for a fall dessert waffle a la mode. Yum.

Pumpkin Spice Waffles
Author: Kate Wutz
Serves: 4
A vegan gluten-free waffle that’s full of fall flavor, not refined sugar. Top with pecans and dried cranberries for breakfast, or ice cream and candied pecans for dessert.
  • 1 3/4 cup unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1 cup gluten-free flour, such as Bob’s Red Mill All-Purpose
  • 1/4 cup almond flour
  • 2 Tbsp coconut flour
  • 2 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • dash of cloves
  • 2/3 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 Tbsp melted coconut oil (or other oil)
  1. In a glass measuring cup, whisk together the almond milk and apple cider vinegar. Set aside for a few moments and let curdle while you prepare the other ingredients.
  2. In a large bowl, whisk together the flours, baking soda, salt, and spices. Add pumpkin puree, melted coconut oil, vanilla, and almond milk mixture and stir until the batter is just smooth.
  3. Cook waffles according to the manufacturer’s instructions on your wafflemaker (mine was on the stovetop; one cup filled it, and after preheating, I cooked each waffle for 1 min, then flipped and cooked for another 2 minutes.
  4. Serve warm. Enjoy!


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