Pumpkin Spice Waffles (Sulfite-Free, Vegan)
A breakfast classic made with pumpkin spice and cinnamon for a fun fall flavor twist! These sweet waffles have hints of maple syrup and vanilla and will leave you longing for more. They're a delicious start to your morning or as a tasty dessert served with vanilla frozen yogurt.
Servings: 6 mini waffles
Equipment
- Waffle iron; mini or regular size
Ingredients
- 1 cup All purpose flour unbleached & organic
- 1/2 cup Pumpkin puree
- 3/4 cup Almond milk
- 2 tbsp Butter melted
- 1 tbsp Maple syrup
- 1 tsp Vanilla
- 1/2 tsp Pumpkin Spice
- 1/2 tsp Cinnamon
Instructions
- In a bowl, mix the flour, pumpkin, and cinnamon spices.
- In another bowl, pour in the melted butter, pumpkin puree, maple syrup, vanilla, and almond milk and mix together. Pour the dry ingredients into the wet and mix well.
- Preheat a waffle iron and pour the batter into the center and use a spoon to spread it around. A thick layer covering more than half of the waffle iron will work best.
- Cook for 4-5 minutes or until the waffle begins to brown on the edges.
- When cooked, serve with maple syrup, butter, ice cream, or any desired toppings!
Notes
- If your almond milk is cold while making these, make sure to mix the wet ingredients together immediately after the almond milk is poured in. Otherwise it can be more difficult to mix.
- These waffles can be frozen for up to 2 months!