Pumpkin Waffles with Maple Cashew Cream

Pumpkin Waffles with Maple Cashew Cream

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.

4.86 from 7 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: waffles

Calories: 324kcal

Author: Sarah McMinn

Ingredients

Pumpkin Waffles

1 ¼ cup all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
1 ¼ cup almond milk
1 cup pumpkin puree
¼ cup maple syrup
3 tablespoon coconut oil, melted
1 teaspoon vanilla extract

Maple Cashew Cream (Optional)

½ cup raw cashews
2 tbsp. water
2 tbsp. maple syrup
½ teaspoon vanilla extract
pinch of cinnamon

US Customary - Metric

Instructions

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.

Notes

Serving and Storing - Serve the waffles immediately with cashew maple cream, maple syrup, and, if you’re feeling very decadent, chocolate chips. If you do have leftover waffles, you can tightly wrap them in plastic wrap and store them in the refrigerator for 2-3 days or the freezer for 2 months. Gently reheat them in the oven or microwave to enjoy.

Recipe Tips

Take care that the waffle batter is not over-mixed. When combining the ingredients mix until the batter is evenly hydrated; a few lumps are always okay. The less you mix, the more tender and delicate the texture of the waffles will be.
Preheat the waffle maker and spray it between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust which gives the waffle it’s perfect texture while it cooks.
Eat waffles immediately. After 10-15 minutes, they start to lose their lightly fried crispy outsides and get soggy.

Frequently Asked Questions

Can I make these waffles oil-free? Yes, if you want to make these pumpkin waffles oil-free, you can substitute apple sauce for the coconut oil. However, I do recommend that you spray the waffle maker between each waffle to prevent it from sticking to the pan.
Can I make this recipe gluten-free? I have made these waffles gluten-free. For that, I recommend using a 1:1 gluten-free flour mix like this one from Bob's Red Mill.
Do I need to make the maple cashew cream? No. These waffles are great with just a bit of vegan butter and maple syrup. Or if you're feeling decadent, add some coconut whipped cream and chocolate chips.

Nutrition