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Pumpkin Spice Vegan Waffles with Pecans

Indulge in delightful Pumpkin Spice Vegan Waffles with a warm, crispy exterior and fluffy interior, infused with cozy pumpkin pie spices. Perfect for brunch or winter gatherings!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Can be homemade, but ensure it's not sweetened or seasoned.
  • 1 cup almond milk Use any plant-based milk.
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons maple syrup
Dry Ingredients
  • 1 cup flour All-purpose flour; can substitute with whole wheat or gluten-free blend.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
Additional Ingredients
  • 1/2 cup chopped pecans Add for a crunchy texture.

Method
 

Preparation
  1. In a medium bowl, combine the pumpkin puree, almond milk, apple cider vinegar, and maple syrup. Whisk them together until well combined.
  2. In a separate large bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined.
  4. Fold in the chopped pecans for an added crunchy texture.
  5. Preheat your waffle iron to medium-high heat.
Cooking
  1. Spray the waffle iron with non-stick cooking spray if necessary. Pour the recommended amount of batter (usually about 1/2 cup) into the preheated waffle iron.
  2. Close the lid and cook according to manufacturer’s instructions, typically about 5-7 minutes, until golden brown.
Serving
  1. Carefully remove the waffles and serve them warm with your choice of toppings.

Notes

Store leftover waffles in the fridge for up to 3 days or freeze for up to 3 months. To reheat, use a toaster or oven.