Is there any food that doesn’t benefit from a little pumpkin? Or better yet, a whole lot of pumpkin? A favorite in our house at this time of year is pumpkin waffles. They make a nice Sunday brunch entrée or a special treat to share with your family.
I bought a waffle maker at a garage sale about five years ago for $3, having long wanted one. Since then I’ve managed to use it nearly every weekend. It was certainly a good buy, although I suppose eating all of those waffles hasn’t helped my waistline very much! Waffles do have quite a few calories and are carb-heavy, but they are so delicious, how can you resist?
Here’s one of my go-to waffle recipes. Super easy to put together and has enough sweetness that you may not need syrup. The recipe happens to be vegan, too! I guarantee you will not miss the eggs. Enjoy!
Vegan Pumpkin Waffles
1-3/4 cups almond, coconut or soy milk
2 cups pumpkin puree (1 15-oz can)
1/3 cup vegetable oil
1 tablespoon lemon juice
1/4 cup white sugar
2-1/2 cups flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Preheat waffle iron and spray baking surface with oil.
In medium bowl, mix together milk, pumpkin, oil, lemon juice and sugar. In a separate bowl, mix flour, baking powder, baking soda, salt and spices. Add to the batter and stir just enough to combine.
Cook waffles according to your waffle iron directions. Makes about 8 medium-sized waffles.