Vegan Spiced Pumpkin Waffles Carve Your Craving

I eagerly wait for Fall for only two things – Pumpkin & Butternut Squash. I would say start your day with these Spiced Pumpkin Waffles and end it with this pumpkin pie rice pudding. It is the most comforting pumpkin dessert for Fall & Winter. In between, you can enjoy my epic black-eyed peas lentil butternut squash chili or this Thai spiced butternut squash soup. Our love for pumpkin never goes away even after Thanksgiving! This season sets us in a discipline to eat more and more stuff made with pumpkins. So, friends, it is never too late to enjoy pumpkins. With store-bought canned pumpkin puree you can enjoy it all year round.

Crispy, fluffy Vegan Pumpkin Waffles and How?

I have tried a variety of recipes in the past, but some turned out soggy and some super flat. This pumpkin waffle recipe yields super crunchy waffles with so much flavor. My secret to making waffles crispy is using a little cornstarch in the batter. Trust me it makes a lot of difference. I suggest following the recipe to the T for the best waffle experience. If you are out of any ingredient then refer to the substitution list for the closest swap. Don’t forget to check the full video in the recipe card!

Ingredients to make crispy spiced pumpkin waffles

These waffles are vegan i.e egg-free and dairy-free. But texture-wise they are spot on crisp and full of flavors. Flour – I have used a combination of whole wheat pastry flour and all-purpose flour. You may stick to an all-purpose one alone. Or use a store-bought blend of gluten-free flour. Cornstarch – My secret to super crispy waffles. A very important ingredient to get light and crispy waffles without getting soggy. Pumpkin Puree – I have used homemade pumpkin puree. You may use a store-bought one. Please do not use pumpkin pie filling. Baking powder & Baking Soda – This is a must for fluffy and well-risen waffles. Butter/ oil – Add butter or oil of choice to the waffles to make it crisp from the outside and tender on the inside. Plant-based milk – For a richer taste. Pumpkin spice mix – A blend of warming spices like ground cloves, ginger, cinnamon, and nutmeg. Vanilla – A splash of pure vanilla extract makes these waffles lush. Sugar – just a little for light sweetness inside the waffle. I have used sugar in raw, you may use any regular sugar. Salt – A pinch is all you need for a better tasting waffle Maple syrup / Agave – A drizzle of maple makes any waffle taste yummy. I have used an organic one. Butter– A dollop of vegan butter is a very comforting topping too. Fruits & nuts – As toppings if desired.

Important tips to make the best vegan pumpkin waffles

Preheat the waffle maker for at least 10 minutes before spreading the batter. Do not overmix the batter or the waffles will become gummy. Do not skip cornstarch. It is the secret to light and crunchy waffles.

Storing Spiced Pumpkin waffles

Waffles are best eaten warm and immediately. However, if you are catering to a crown or doing meal prep and want to make it ahead of time then here is what you will do – You will make waffles and cool on a cooling rack. Do not cover until completely cooled. Store in an airtight container in the fridge for 2 days. Individually wrap the waffles in foil and freeze up to 3 months.

Best way to reheat waffles

If your family size is big then you can start making waffles an hour ahead of time so that no one has to wait once they are at the breakfast table. Preheat the oven to 350 deg F. (The waffles will go in the oven to warm up jut before serving) To keep waffles crispy, once they are done keep them on the cooling rack uncovered. Do not cover them or put them on a plate to cool. Otherwise, the steam will make the base soggy until served. To serve warm waffles, heat them in a pre-heated oven for 3-4 minutes and they are as awesome as freshly made ones. Reheat frozen waffles by baking them for 10-15 minutes flipping them in between. Or until they are warm and crispy.

KEEP IN TOUCH – Are we friends yet? Let’s connect on-Facebook| Instagram | Pinterest | Twitter. Never miss a recipe. Please subscribe to my blog. It is free! Pin this photo for future reference.