Vegan Pumpkin Waffles ( Gluten-free )
Learn to make the best pumpkin spice waffles at home using this easy one bowl recipe. These vegan and gluten free pumpkin waffles are perfect for fall and festive breakfast or brunch.
Servings: 8 -10 waffles
Calories: 254kcal
Equipment
- Waffle Maker
Ingredients
- 1 cup [1 cup Pumpkin puree] See notes about how to make homemade pumpkin puree in Instant Pot
- 1 cup almond milk at room temperature
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups All purpose flour I used gluten free version
- 2 teaspoon baking powder
- 2 Tablespoons Ground flaxseed meal +2 Tablespoons water
- ¼ cup Coconut Sugar
- 2 teaspoons Pumpkin spice mix or use ½ teaspoon cinnamon and ⅛ teaspoon each ground nutmeg, allspice and cloves]
Instructions
- In a large mixing bowl, combine flaxseed meal and water. Let it sit for 5 minutes while you gather the rest of the ingredients. This is flax egg.
- To the bowl, add rest of the wet ingredients - almond milk, vanilla extract and pumpkin puree. Mix well.
- Add the remaining dry ingredients to the bowl and whisk to combine. Stir until just combined. Do not over-mix.
- Now Preheat the waffle Iron and spray some cooking oil on it. Pour the batter on the waffle slots and cook them according to your waffle iron’s instructions. They should become golden orange color on both sides.
- Serve hot, with toppings of your choice and enjoy!
Notes
- Do not over mix the batter. Just simple whisk to dissolve all the ingredients is enough. Also let the batter sit for 5 minutes till waffle iron heats up. It helps all the ingredients blend well together.
- One great thing about waffles in general is that they freeze well. They reheat well too. So you can make a big batch and use them for last minute rush preps.
- Pumpkin Waffles store well. Let the leftover waffles cool down completely. Then stash them in an airtight bag in the freezer. They reheat perfectly in the toaster oven.
- I often prep ahead and make a big batch so we have a handy supply of frozen pumpkin waffles ready for last minute sweet cravings.
How to make pumpkin puree in Instant Pot
Put 1 cup of water in main insert. Put the trivet in and put whole pie pumpkin on the trivet. You should remove the stem so the pumpkin fits. Close the lid, valve at SEALING. Press MANUAL or PRESSURE COOK , select 12 minutes and let it cook. Quick pressure release after 5 minutes. After it's cool down, remove the pumpkin carefully. It peels by itself. Cut it in half. Remove the middle seeds and membranes. Use a blender and puree the pumpkin. Homemade pumpkin puree is ready !Nutrition
Serving: 1waffle | Calories: 254kcal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 174mg | Fiber: 2g | Sugar: 8g