Pumpkin pie in a crispy and fluffy waffle – a yummy fall breakfast treat.
Tomorrow, while you are eating your Sunday breakfast, I will be running 13.1 miles. For fun, I suppose, since I am certainly not running to win. While I’m running I will be thinking about how I could have slept in. Or maybe I’ll be thinking about these waffles.
I’m running the Detroit Women’s Half Marathon. Training didn’t go as well as I had hoped. We got a dog, I worked too much, it was hot, the pool was nice. I’m nervous. I’m excited, my shin hurts, i didn’t train nearly enough, blah, blah, blah I don’t want to talk about it. So if you don’t hear about my half marathon ever again don’t take it personally.
Since it will officially be Fall tomorrow (yay!) I’m going all pumpkin on you. Vegan pumpkin pie waffles.
Maybe I’ll run more in the Fall…. I like running more when it’s cool outside.
I used pumpkin pie spice in these waffles. If you don’t have some on hand it’s really easy to make your own, I’ve included my mix for in the recipe card below.
For the waffles:
These are not overly sweet waffles. Which is probably why I love them so. If you can get your hands on real maple syrup, please use it. Even better is the stuff you can get in the spring — from actual real trees. I promise it is better than the “Real Maple Syrup” from Costco. Which is good and so much better than regular oll’ pancake syrup. Okay, it’s more like a million times better than pancake syrup… But still. Find a friend with a maple tree farm. They will become your best friend mid spring.
These are pumpkin pie waffles are hearty and filling. Made with oats and whole wheat flour these babies provide a good douse of whole grains, plus the fibre from the pumpkin these will keep you full for hours.
I use my blender to whip up the pumpkin and the rest of the wet ingredients. It’s fast and ensures a creamy texture.
If for some odd reason you don’t have enough pumpkin on hand, you need about 2 cups, mashed ripe bananas will fill in nicely. I like to add a handful or two of chopped walnuts for a little extra crunch.
Waffles are best served hot. We make them “made-to-order” so they are at their fluffiest and crispest. If you must make them ahead, keep the oven on at a very low temp and place the waffles in a baking dish or something in the oven as you get them done. This keeps them warm. But they will deflate the longer they sit.
Leftover waffles, however, are not as much of a problem. Just wrap them in wax paper and stick them in the freezer. I pop in the toast to heat the up and crisp them up again.
Yields 4 servings
Pumpkin pie in a crispy and fully waffles - vegan and full of whole grain goodness.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1/3 cup large flake oats
- 1-3/4 cups non-dairy milk (I used coconut)
- 2 cups pureed pure pumpkin
- 1/4 brown sugar
- 1/4 canola or other vegetable oil
- 1 teaspoon vanilla
- 2-1/2 cups all purpose whole wheat flour (or a combination of whole wheat and white flour)
- 1 tablespoon baking powder
- 2 teaspoon pumpkin pie spice
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger,
- 1 teaspoon of each, ground nutmeg, ground cloves and ground allspice
- Add oats to a blender and pulse until finely ground into a powder. Add milk, pumpkin, sugar, oil and vanilla and blend until smooth.
- In a bowl mix together dry ingredients - flour through salt.
- Add pumpkin mixture to the dry ingredients and stir gently until just combined. Let rest 10-15 minutes and heat up the waffle iron.
- Heat waffle iron and, depending on size of waffle iron, using a 1/4 cup - 1/3 cup scoop add batter to center of waffle iron. Close lid and cook until golden brown and crisp.
- Serve hot.