Vegan Pumpkin Waffles

I made a huge batch of these and froze them for an easy breakfast. SOOOO yummy and super easy.

Isa wasn't lying when she said these were the BEST vegan waffles ever (from 'Vegan with a Vengeance')
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Pumpkin Waffles
Makes 24 regular waffles or 12 Belgian waffles

Make a full batch and freeze them. In the morning, pop two in the toaster and you're ready!

2 1/2 cups all-purpose flour (I used whole-wheat flour)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground or freshly grated nutmeg
1/4 teaspoon ground gloves
2 cups plain or vanilla soy milk
1 15-oz can pureed pumpkin
1/3 cup oil
1/3 cup brown sugar
2 teaspoons vanilla extract


Preheat waffle iron according to the manufacturer's instructions.

Sift together flour, baking powder, baking soda, salt and spices.

In a separate bowl, vigorously whisk together milk, pumpkin, oil, brown sugar and vanilla until well emulsified.

Pour the wet ingredients into the dry and mix.

Prepare waffles according the manufacturer's instructions.

Serve with maple syrup, fruit, cinnamon and powdered sugar or eat 'em plain.

Yummy!!!