What better way to start a crisp autumnal morning than with some delicious pumpkin waffles? Crisp on the outside, tender on the inside, with plenty of pumpkin pie flavor to get you in the cooler weather mood, these waffles border the line between dessert and breakfast in the best way possible. They are topped with a two-ingredient apple cider maple syrup, and you can also add some fruit, nuts, or powdered sugar.
Pumpkin Waffles With Apple Cider Maple Syrup [Vegan]
For the Syrup:
- 1/2 cup apple cider
- 1/2 cup maple syrup
For the Waffles:
- 1 cup oat flour
- 3/4 cup, plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch or arrowroot starch
- 2 teaspoons double-acting baking powder
- 1 cup solid pumpkin
- 1/2 cup non-dairy milk
- 1/4 cup aquafaba (liquid from can of chickpeas)
- 1/4 cup neutral-flavored oil
- 3 tablespoons brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- Add the cider to a small saucepan and bring to boil over medium heat. Cook the cider until it reduces to about 3 tablespoons, about 20 minutes. Add the maple syrup, stir and set aside.
- Combine the oat flour, all-purpose flour, cornstarch, and baking powder in a small bowl. Whisk and set aside. In a separate medium bowl, combine the pumpkin, milk, aquafaba, oil, sugar, spice, and salt. Whisk well to combine. Add the dry ingredients and stir until just combined. Set aside until the waffle iron preheats, about 5 minutes.
- Preheat the waffles iron according to manufacturer's directions. Add the recommended amount of batter to the iron and cook as directed. When the waffles are ready transfer it to a cooling rack. The waffle will become crisp after about 40 seconds.
- Serve the waffles with vegan butter, if you'd like, and the cider syrup.