Indulge in a delightful Fall breakfast treat with these vegan-friendly pumpkin spice waffles, boasting a crisp exterior and fluffy interior that's sure to be a weekend morning favorite.
Preheat your waffle iron and a warm oven to 200 degrees Fahrenheit.
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In a large bowl, whisk together the canned pumpkin, melted coconut oil, almond milk, and granulated sugar until smooth.
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Add the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice to the bowl. Mix with a large spoon until just combined, forming a thick batter.
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If the batter is too runny, add 1 tablespoon of flour at a time until desired consistency is reached. If the batter becomes too thick, add 1 tablespoon of water at a time until desired consistency is reached.
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Spray waffle iron with oil and pour the recommended amount of batter onto the hot waffle iron. Cook until the waffle is golden brown on both sides.
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Place the cooked waffles in the preheated oven to keep them warm as you finish cooking the rest of the batter.
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Serve the warm waffles with your favorite vegan whipped cream or butter, maple syrup, or any desired toppings.