I held off as long as I could.
I made it almost to October.
Then I caved. I rolled up my sleeves, brought out my whisks and spatulas and bowls, and started baking…with pumpkin. And once I go pumpkin, it’s hard to go back.
But I started off strong with these Vegan Pumpkin Waffles with maple cashew cream.
This week Portland turned full-on into fall. And not the nice kind of fall – colorful fallen leaves and cool crisp mornings. No we are in the middle of an on-going, bone-drenching rainstorm. At night as I laid in bed listening to the downpour with the wind beating trees agains the windows I half expected to wake up to flooded streets and fallen trees. During the day I saw the sheets of rain fall from the sky, blurring my vision and soaking my spirit.
It’s the kind of fall weather where it’s best to stay indoors and hunker down.
And hunker down we did, leaving only for the necessities while watching the storm outside us carry on. And during this stormy weekend (that felt much more like winter than fall) I knew it was time. It was time to pull out the pumpkin. So we started our weekend off with this pumpkin waffle breakfast which helped us remember all the reasons we love this time of year – even on those dreary, wet, grey days.
In a bowl combine flour, baking powder and soda, salt, and spices. In a separate bowl whisk together pumpkin puree, almond milk, maple syrup, oil, and vanilla. Add wets to dry ingredients and mix together until just combined.
Make in waffle iron according to manufacturer's instructions.
Drain and rinse the cashews.
In a high-powered blender combine all the ingredients and process until smooth. Refrigerate until ready to use.
Maple Cashew Cream
toasted pecans or hazelnuts
and anything else your heart desires
I’ve had several people tell me this week that their favorite recipe on the blog is the Bake Maple Pumpkin Donuts. While I do like those donuts, I think I would have to say my favorite pumpkin recipe (so far) is the Pumpkin Bread Pudding.