Happy Halloween! I hope you all have some fun plans today. Jack and I were never big H-day partiers. We have stand-by costumes in the event of an impromptu party. Mine is Alice in Wonderland with a too-short dress that probably doesn’t fit anymore, and Jack’s is “guy riding an ostrich,” but that guy (the costume, not Jack) is in our storage unit.
So tonight I think we’ll be hanging out at home, handing out candy to trick-or-treaters, and most likely eating these pumpkin waffles for dinner. Sounds like a pretty good Halloween to me!
We’ve been eating these waffles a lot lately – they’re lightly sweet and pumpkin-spiced. But the #1 reason I love waffles so much is that they freeze well. I like to freeze a big batch and keep these on hand for whenever that weekday waffle craving hits.
Vegan Pumpkin Waffles
- 1½ cups almond milk, at room temperature
- 1½ tablespoons apple cider vinegar
- 2 cups loose-packed spelt flour (or white/wheat mix)
- 2½ teaspoons baking powder
- 2 tablespoons ground flaxseed meal
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- ½ cup pumpkin puree
- ¼ cup melted coconut oil
- 2 tablespoons maple syrup, plus more for serving
- 1 teaspoon pure vanilla extract
- Preheat a waffle iron.
- In a medium, mix the almond milk and the apple cider vinegar. Set aside.
- In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, nutmeg and salt.
- To the medium bowl, add the pumpkin puree, coconut oil, maple syrup and vanilla and whisk together. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
- Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are crisp (I cook mine for about 5 minutes). Serve hot with maple syrup. (Note: these freeze well, just pop them in the toaster to reheat).