Vegan Pumpkin Waffles

Want some autumnal flavours? These savoury vegan pumpkin waffles are the solution! They are simple to make, incredibly adaptable, and ideal for cosy mornings.

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 cup canned pumpkin puree
1 cup unsweetened almond milk (or any other non-dairy milk)
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon apple cider vinegar

Instructions

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cumin, paprika, dried thyme, and black pepper.
In a separate bowl, combine the pumpkin puree, almond milk, olive oil, maple syrup, and apple cider vinegar. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
Preheat your waffle iron according to its instructions and lightly grease it if necessary.
Pour the batter onto the preheated waffle iron, using the recommended amount for your specific waffle iron.
Cook the waffles according to the manufacturer’s instructions until golden brown and crispy.
Remove the waffles from the iron and repeat with the remaining batter.
Serve the savory pumpkin waffles warm with your favorite toppings or accompaniments.