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You are here: Home / Recipes / Vegan Pumpkin Waffles

Vegan Pumpkin Waffles

by Tazim Damji

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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.

Vegan Pumpkin Waffles

This post contains affiliate links. That means, if you click on anything and make a purchase, it’s possible that I might make a small amount of money. This helps me purchase supplies to make more waffles! 😀

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.

vegan pumpkin waffles using Peugeot nutmeg mill

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
Print Recipe

Vegan Pumpkin Waffles

A delicious waffle recipe especially popular during fall and winter.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Brunch, Waffles

Ingredients

  • 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

Instructions

  • 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.

Like baking with pumpkins? Try these recipes:

Vegan Chai Spice Pumpkin Cinnamon Buns

Vegan Pumpkin Chai Spice Cinnamon Buns

pumpkin cream cheese dip

Pumpkin Cream Cheese Dip

Easy Vegan Pumpkin Cookies

Vegan Pumpkin Cookies

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  • Vegan Pumpkin Cream Cheese DipVegan Pumpkin Cream Cheese Dip
  • Easy Vegan Pumpkin Cookies (Dairy Free)Easy Vegan Pumpkin Cookies (Dairy Free)
  • Vegan Blueberry Danishes #BCBlueberriesVegan Blueberry Danishes #BCBlueberries
  • Vegan Alternatives to Summer Food FavouritesVegan Alternatives to Summer Food Favourites
  • Vegan Gluten-Free Millet Flour FlatbreadVegan Gluten-Free Millet Flour Flatbread

Filed Under: Recipes Tagged With: pumpkin, vegan, vegan breakfast

About Tazim Damji

Tazim Damji is a permaculture gardener and certified holistic nutritionist from Vancouver, Canada. She is passionate about photography, vegan food, and gardening. Read more posts by Tazim. Visit her food and adventure blog Celebrate Life's Adventures Connect with Tazim via Twitter or on Facebook .

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Being Tazim Blog Vancouver Canada Lifestyle BlogI'm Tazim, a 40-year-old Vancouverite who is passionate about adventure, learning new things, and making connections. Content on Being Tazim ranges from smart ideas for plant-based cooking and baking to ways to enjoy life's experiences, to inspiration and information on attractions and travel destinations near and far. Read the full story here.

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Hey there! I'm Tazim and I'm a lifestyle, food, and travel writer and photographer. I inspire, motivate, and encourage my audience to explore their immediate surroundings and those further afield. I do this by sharing plant-based food recipes, ways to enhance my readers' homes and lives, and local and other attractions/travel destinations I experience. You can find my stories and adventures on my other blog Celebrate Life's Adventures Read more about me. . .

Being Tazim contains advertising banners and some contextual affiliate links. An affiliate link means I receive commission on sales of the products or services that are linked to in my posts. So, if you click on a link and make a purchase from an affiliate site, then I may make a commission from that purchase. I only work with affiliates I genuinely love and fit my brand.

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