Wake up to these vegan Pumpkin Waffles with Maple Cashew Cream. Spiced to perfection and slathered in sweet, creamy, custard, these vegan waffles are the perfect autumnal breakfast for the whole family.
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 the wet ingredients to the dry ingredients and mix together until just combined. A few lumps are okay.
Cook batter in waffle iron according to manufacturer's instructions.
While the waffles baking, make the maple cashew cream (optional). In a high-powered blender combine all the ingredients and process until smooth. Refrigerate until ready to use.
Serve the waffles warm with Maple Cashew Cream or coconut whipped cream, toasted pecans or hazelnuts, and maple syrup.