You know how it is: you make a recipe using pumpkin puree and you’re left with half a can of it, not sure what to make next. That’s kind of how this recipe for vegan pumpkin waffles came about. I had just a bit of pumpkin puree and a bunch of pumpkin butter left, not knowing what to use it in. Luckily, the pumpkin butter will last a while in the fridge, but the pumpkin puree is another story.
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Vegan pumpkin waffles with fresh ground nutmeg
If you’re someone who loves to bake (especially around the fall/winter seasons), you’re going to love the taste of freshly ground nutmeg in your baking! I’ve used fresh ground nutmeg in this pumpkin waffle recipe, plus on top to enhance the flavour even more.
Dry spices don’t stay fresh forever. Using fresh nutmeg is really the best for getting the most nutmeg flavour in your baking.
Whole spices keep the longest because they have not been cracked or ground which would expose their volatile oils to the air which speeds up the breakdown of their flavor. This is why ground spices have a shorter shelf life than whole spices or seeds. – Spices Inc.
If spices and herbs are kept as we have discussed the shelf life will be as follows:
- Whole spices and dried herbs, leaves and flowers will keep 1 – 2 years.
- Seeds will keep 2 – 3 years and whole roots (i.e. ginger root or galangal root) will keep 3 years.
- Ground spices and herb leaves keep 1 year.
- Ground roots will keep for 2 years.
I was recently sent the above Peugeot Moulin A Muscade Nutmeg Mill (which compliments my salt and pepper mills quite nicely!) and I couldn’t wait to use it! Using this nutmeg mill couldn’t be easier. It comes with plenty of whole nutmeg seeds, including one right in the middle, which means you can open the box your nutmeg mill comes in and start using it right away! When that nutmeg seed is used up, simply unscrew the top of the mill and add in another.
Vegan Pumpkin Waffles
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup pumpkin butter
- 1 tablespoon vegetable oil of choice
- ½ teaspoon vanilla extract
- 1 teaspoon fresh ground nutmeg
- 1 teaspoon ground cinnamon
- 1 cup non-dairy milk of choice
- 2 teaspoons brown sugar (or other sugar of choice)
- ¼ cup pumpkin puree
|Whisk pumpkin puree, sugar, pumpkin butter, oil, and vanilla extract together.|
|Add flour, baking powder, salt, and spices to wet mixture a little at a time.|
|Add soy milk and mix until there aren't any clumps.|
|Cook waffles according to your waffle maker's instructions.|
|Serve with coconut whipped cream, maple syrup, freshly ground nutmeg, and fresh fruit slices.|