Vegan Pumpkin and Chocolate Chip Waffles
These Pumpkin and Chocolate Chip Waffles are one of my favourite seasonal, plant based breakfasts. They are great for serving up during autumn or Halloween! Get the recipe below.
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Seasonal breakfasts
If cans of pumpkin puree are in the shops then you know it is autumn (or fall)! Pumpkin is such a seasonal ingredient and I love coming up with recipes for canned pumpkin puree the second it’s available in the shops.
This recipe makes the most of pumpkin by adding it to waffle batter along with a bunch of warming spices and chocolate chips. The result is the perfect recipe to warm you up on a crisp autumn day.
But let’s take a look some of the ingredients a bit closer.
Tinned pumpkin puree
Tinned pumpkin puree is what gives this recipe its orange hue and faint sweetness of pumpkin. The pumpkin flavour isn’t overpowering but gives just a nod to autumn. It’s sweetness works really well with the dark chocolate chips.
What is tinned pumpkin puree?
Tinned pumpkin puree is pumpkin that has been processed into a thick, paste like puree.
Is tinned pumpkin puree all natural?
Depending on the brand then yes. I use Bakeroo, 100% pumpkin. There are no additives or flavourings so you can be sure its all natural.
Where can I buy tinned pumpkin puree in the UK?
Some supermarkets like Waitrose and Asda do stock pumpkin puree when we move into autumn. You’ll usually find it in the baking section.
If all else fails you can purchase it from Amazon.
Pumpkin spice mix
My recipe doesn’t call for a pumpkin spice mix. You can of course use this type of pre-blended mix but I like to choose my own amounts of spice.
Pumpkin spice mix is mainly made up of cinnamon, ginger and nutmeg. I have chosen what I think is the optimum ratio of each spice for this recipe but you can tweak to suit your own taste buds.
I also use a little vanilla paste as I think this adds a richness of flavour.
How to make these waffles egg and dairy free
We’ve looked at two of the important ingredients up close but how do we actually make waffle batter egg and dairy free in the first place. Well, it’s simple. We replace butter with oil, cow’s milk with plant milk and together with the pumpkin puree and baking powder, we get the binding and raising agents of whisked up egg.
I bet you didn’t realise just how easy it was to make waffle batter vegan. Now here’s the recipe.
The recipe
Vegan Pumpkin and Chocolate Chip Waffles
Equipment
- 1 waffle machine
Ingredients
- 425 ml canned pumpkin
- 4 tbsp sunflower oil or another flavourless oil
- 450 ml plant milk
- 50 g caster sugar
- 0.5 tsp vanilla paste
- 275 g plain flour
- 1.5 tsp baking powder
- 3 teaspoons cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 100 g dark chocolate chips
Instructions
- Preheat your waffle maker while you make the batter.
- In a large bowl, whisk together the pumpkin puree, sunflower oil, plant milk, sugar and vanilla paste until smooth.
- Add the flour, baking powder, spices and chocolate chips to the bowl with the wet ingredients and fold until well combined.
- Brush your waffle maker with a little oil unless it is non-stick.
- Cook each waffle for 5 minutes or until crispy on the outside and fluffy in the middle.
- Keep warm in the oven (on a very low heat) until ready to serve.
Nutrition
How to store and re-heat these waffles
This recipe makes 16 small-medium waffles. Unless you’re a family of 4 that might be too many waffles. It certainly is for me and my husband.
To store these waffles we portion them out into freezer bags then pop them into the freezer. They will keep in there for up to 3 months.
Let them thaw out then toast them in your toaster or under a grill until crisp on the outside and hot and fluffy on the inside!
More breakfast recipes
If you want to see more breakfast and brunch recipes, like pancakes, cinnamon swirls, muffins and more, check out the breakfast recipe archive.