Pumpkin Pecan Waffles

 

Perfect for chilly fall mornings!  These savory waffles are lightly crisp on the outside, soft on the inside, and packed with the best spice flavors of the season. 

 

Yields 4 waffles using a Belgian-style waffle iron.

 

 

We are so busy around here during the week that when the weekend rolls around, we savor every minute of it.  This is the only time we can all sleep in, lounge around with the paper, and enjoy a nice, big breakfast together.

 

2 tablespoons flaxseed meal

6 tablespoons hot water

2 cups all-purpose flour

4 tablespoons granulated sugar

3 teaspoons cornstarch

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon sea salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon pumpkin pie spice

1 3/4 cup unsweetened almond milk

1/2 cup pumpkin puree

1/2 cup pecan pieces, chopped and divided

vegan butter, for serving

maple syrup, for serving

 

Preheat a waffle iron according to the manufacturer’s instructions.

Into a small bowl, stir together the water and flaxseed meal. Set aside for 10 minutes, until slightly thickened.

Into a large mixing bowl, stir together the all-purpose flour, granulated sugar, cornstarch, baking powder, cinnamon, salt, ginger, nutmeg, and pumpkin pie spice. 

Add the unsweetened almond milk, pumpkin puree, and flaxseed mixture. Beat on medium speed until well combined.

Onto the prepared waffle iron, pour 1/2 cup batter. Sprinkle with 2 tablespoons pecan pieces.

Bake until golden and crisp, according to manufacturer’s directions, about 3 minutes. 

Repeat with remaining batter and pecans.

Serve hot with butter and maple syrup.

 

Originally published November 8, 2009. Updated September 25, 2020.