I held off as long as I could.
I made it almost to October.
Almost. 

Vegan Pumpkin Waffles

Then I caved. I rolled up my sleeves, brought out my whisks and spatulas and bowls, and started baking…with pumpkin. And once I go pumpkin, it’s hard to go back.

Vegan Pumpkin Waffles

This week Portland turned full-on into fall. And not the nice kind of fall – colorful fallen leaves and cool crisp mornings. No we are in the middle of an on-going, bone-drenching rainstorm.  At night as I laid in bed listening to the downpour with the wind beating trees agains the windows I half expected to wake up to flooded streets and fallen trees. During the day I saw the sheets of rain fall from the sky, blurring my vision and soaking my spirit. 

It’s the kind of fall weather where it’s best to stay indoors and hunker down.

And hunker down we did, leaving only for the necessities while watching the storm outside us carry on. And during this stormy weekend (that felt much more like winter than fall) I knew it was time. It was time to pull out the pumpkin. So we started our weekend off with this pumpkin waffle breakfast which helped us remember all the reasons we love this time of year – even on those dreary, wet, grey days. 

 

Pumpkin Waffles with Maple Cashew Cream
makes four 8" waffles
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Pumpkin Waffles
  1. 1 1/4 cup all-purpose flour
  2. 1 1/2 tsp baking powder
  3. 1/4 tsp baking soda
  4. 1/4 tsp salt
  5. 1 tsp cinnamon
  6. 1/2 tsp ground ginger
  7. 1/4 tsp nutmeg
  8. 1/8 tsp ground cloves
  9. 1 1/4 cup almond milk
  10. 1 cup pumpkin puree
  11. 1/4 cup maple syrup
  12. 3 tbsp canola oil
  13. 1 tsp vanilla extract
Maple Cashew Cream
  1. 1 cup raw cashews, soaked 4-6 hours
  2. 1/4 cup water
  3. 1/4 cup maple syrup
  4. 1 tsp vanilla extract
  5. 1/4 tsp cinnamon
  6. 1/8 tsp ground nutmeg
  7. pinch of salt
To make Pumpkin Waffles
  1. In a bowl combine flour, baking powder and soda, salt, and spices. In a separate bowl whisk together pumpkin puree, almond milk, maple syrup, oil, and vanilla. Add wets to dry ingredients and mix together until just combined.
  2. Make in waffle iron according to manufacturer's instructions.
To make Maple Cashew Cream
  1. Drain and rinse the cashews.
  2. In a high-powered blender combine all the ingredients and process until smooth. Refrigerate until ready to use.
  3. *best if made the day before
Top each waffle with
  1. Maple Cashew Cream
  2. toasted pecans or hazelnuts
  3. maple syrup
  4. and anything else your heart desires
My Darling Vegan http://mydarlingvegan.com/
Have you started cooking with pumpkin yet? What is your favorite pumpkin recipe? 

I’ve had several people tell me this week that their favorite recipe on the blog is the Bake Maple Pumpkin Donuts. While I do like those donuts, I think I would have to say my favorite pumpkin recipe (so far) is the Pumpkin Bread Pudding

 

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