Easy Pumpkin Waffles

Easy Pumpkin Waffles have all the seasonings of a pumpkin pie. There are no surprises just really good flavor and texture that you can top with your favorite syrup.

I did it! I made a pumpkin recipe for the blog before Thanksgiving was over. How about some light and fluffy pumpkin waffles? No kidding. Really easy to make and more than satisfying.

Something else – I could not find a regular waffle maker in any of the stores. They are all Belgian Waffle makers. I have my mother’s original but, you see, we may be moving and I packed it. Don’t ask me where it is. I couldn’t even attempt looking for it so I relied on Amazon – again! It is so temping on Amazon. I even broke down and bought an iron one that you can cook with on a wood stove. Do I have a wood stove? No, I live in the desert. My husband looks at me with this funny face – all the time!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8 to 10 waffles

Serving Size: 1 to 2 waffles

Ingredients

2 cups all purpose flour

3 teaspoons baking powder

2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

2 eggs (I use Chia Seed

2 cups of your favorite non dairy milk (I used almond milk)

1 can (about 15 oz.) Pumpkin Puree

1/2 cup brown sugar, packed

1 Tablespoon Coconut Oil

Directions

Mix the chia eggs and set aside. - A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.

To a large bowl add the flour, baking powder, cinnamon, ground cloves and salt.

In another bowl add the milk, chia eggs, pumpkin puree, brown sugar and oil.

Mix the chia eggs in really well.

Pour the liquid mixture into the flour mixture and mix until just blended.

Lightly brush the waffle iron with coconut oil. I have one of these Silicone Brushes

Cook the waffles according to your waffle iron directions. Mine worked with the heat dial on #3 1/2 for about 6 minutes.

Serve hot with maple syrup.

They will keep in the fridge for about 4 days.

To reheat a large amount - put on a baking sheet and crisp up at 350 degrees for about 3 minutes. If your just want a couple - break them in half on their waffle crease and use the toaster.

TO FREEZE:

After they have cooled you may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

They defrost quickly so it really doesn't take any planning. Reheat the same as above - put on a baking sheet and crisp up at 350 degrees for about 3 minutes. If your just want a couple - break them in half on their waffle crease and use the toaster.

One more picture for prosperity!!!

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