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Pumpkin Waffles with Maple Cashew Cream

Pumpkin Waffles with Maple Cashew Cream

Delight in these Pumpkin Waffles with Maple Cashew Cream, a cozy vegan treat perfect for fall breakfasts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 waffles
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Waffles
  • 2 cups all-purpose flour Substitute with a gluten-free flour blend for gluten-free option.
  • 1 tbsp baking powder Ensure it's fresh for best results.
  • 1 tsp baking soda Adds extra lift when paired with acidic ingredients.
  • 1/2 tsp salt Enhances flavor; no substitutions needed.
  • 1 tsp cinnamon Freshly ground for more flavor.
  • 1 tsp ground ginger Can substitute with ground nutmeg for a different twist.
  • 1/4 tsp nutmeg Use fresh ground for maximum potency.
  • 1/4 tsp ground cloves Freshly ground is preferred.
  • 1 cup almond milk Any plant-based milk works as a substitute.
  • 1 cup pumpkin puree Ensure it’s 100% pure without additives.
  • 1/4 cup maple syrup Can be swapped with agave syrup if desired.
  • 1/4 cup coconut oil Melt before using; substitute with vegetable oil if needed.
  • 1 tsp vanilla extract No substitutes suggested.
For the Maple Cashew Cream (Optional)
  • 1 cup raw cashews Can substitute with silken tofu for a nut-free option.
  • 1/2 cup water Add more or less based on desired thickness.
  • 2 tbsp maple syrup Adjust to taste.
  • 1 tsp vanilla extract No substitutions recommended.
  • 1 pinch cinnamon Brings warmth; optional.

Equipment

  • waffle iron
  • Blender
  • mixing bowls

Method
 

Waffles Preparation
  1. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and ground cloves until evenly mixed.
  2. In a separate bowl, combine the pumpkin puree, almond milk, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth and creamy.
  3. Gently fold the wet mixture into the dry ingredients, being careful not to over-mix.
  4. Preheat your waffle iron to medium-high heat and lightly grease it with coconut oil.
  5. Pour about half a cup of the batter onto the hot waffle iron and cook for 3 to 5 minutes until golden brown.
  6. While the waffles are cooking, blend soaked raw cashews, water, maple syrup, vanilla extract, and a pinch of cinnamon until smooth.
  7. Serve the waffles topped with Maple Cashew Cream and additional maple syrup if desired.

Nutrition

Serving: 1waffleCalories: 230kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 200mgFiber: 3gSugar: 7gVitamin A: 2000IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Whisk wet and dry ingredients separately for even distribution. Avoid over-mixing for fluffy waffles.

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