There’s no self-control over here when it comes to waffles. I could literally eat all 3 of these giant waffles (they’re as big as they look). Okay, maybe not all three, but I can definitely eat a couple. Ain’t no shame about it though!
There’s just something special about them. They’re like pancakes but bigger and better. They also have little pockets to keep your maple syrup nice and secure, ensuring that every bite is perfectly drenched in the liquid gold.
These Pumpkin Waffles are the best I’ve made (eaten in general) yet. They’re perfectly crisp on the outside, insanely soft, fluffy and tender on the inside and packed with warm pumpkin and cinnamon flavors. They’re also topped off with homemade candied pecans, which I highly recommend doing yourself. They add sooo much to the flavor and a much wanted crunch!
If you end up making these and loving them as much as I do, don’t be shy! Share it with me! Tag @bunnysbite and #bunnysbite on your Instagram and Facebook photos. It makes my day to see your results. (:
Pumpkin Waffles (V/GF)
These waffles are perfectly crisp on the outside, insanely soft, fluffy and tender on the inside and packed with warm pumpkin and cinnamon flavors. Perfect Autumn breakfast!
- 10 raw pecans
- 1 tsp maple syrup
- 1 tsp coconut sugar
- 1/2 tsp ground cinnamon
- 1 1/2 cups vegan butter milk *see notes
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil , melted
- 1 tsp vanilla extract
- 1 tsp almond extract *optional
- `2 tbsp ground flax seed
- 2 tbsp pure maple syrup
- 1 1/4 cups gluten-free all-purpose flour
- 3/4 cup almond flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
In a small bowl, mix the pecans, maple syrup, coconut sugar and cinnamon together. Make sure all of the pecans are coated. Spread the pecans into an even layer on one of the prepared pans. Bake for 5 minutes. Remove from oven and set aside to cool. Once they're cool enough, break them apart and remove any big chunks of the harden syrup.
In a medium bowl, whisk together the buttermilk, pumpkin puree, coconut oil, vanilla extract, almond extract, ground flax seeds and syrup. Make sure to whisk vigorously for a couple minutes. Let mixture sit for at least 5 minutes. Letting the mixture sit allows it to thicken.
In a large bowl, mix together all-purpose flour, almond flour, baking powder, baking soda, pumpkin spice, cinnamon and salt.
Add wet ingredients to dry ingredients and mix well.
With a measuring cup or a ladle, scoop enough waffle mixture into your waffle maker to almost cover the bottom. Close waffle maker and follow the cooking instructions for you maker.
Enjoy! I like to top mine with candied pecans but that’s totally optional!
For vegan buttermilk, pour 1 tbsp apple cider vinegar in a cup and fill to the top with almond milk. Pour 1/2 tbsp apple cider vinegar in a 1/2 cup and fill to the top with almond milk. Whisk both cups together and let sit for 5-10 minutes.