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My Darling Vegan
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.

5 from 1 vote

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Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
 
Course: Breakfast
Cuisine: Vegan
Keyword: Pumpkin Waffles
Servings: 4 waffles
Calories: 324 kcal
Author: Sarah McMinn
Ingredients
Pumpkin Waffles
Maple Cashew Cream (Optional)
Instructions
  1. 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.

  2. Cook batter in waffle iron according to manufacturer's instructions.

  3. 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.

  4. Serve the waffles warm with Maple Cashew Cream or coconut whipped cream, toasted pecans or hazelnuts, and maple syrup.

Recipe 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

  1. 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.
  2. 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.
  3. 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 Facts
Calories Per Serving: 324
% Daily Value
Carbohydrates 50g 17%
Protein 5g 10%
Fat 12g 18%
Saturated Fat 9g 56%
Sodium 479mg 21%
Potassium 403mg 12%
Fiber 3g 13%
Sugar 14g 16%
Vitamin A 9532IU 191%
Vitamin C 3mg 4%
Calcium 225mg 23%
Iron 3mg 17%