These fluffy yet hearty Orange-Spice Pumpkin Waffles are perfect for a cozy-healthy-happy autumn morning breakfast or brunch. They are gluten-free, made using an oat flour and seed base, with simple ingredients and a hint of orange spice to give them fall flair. And the best part? You can make a BIG batch of these waffles ahead of time (double the recipe I have provided) – simply freeze them. They re-heat like a dream. I literally popped mine in a standard toaster! I just did 1/2 waffle at a time. An oven works too.
There is something kid-approved and cozy, yet sophisticated and lovely about a waffle breakfast. I think it is all those nooks and crannies, don’t you? Pumpkin lovers, dive in… (Plus some life updates as always!)
The thumb saga continues.. Oh boy kiddos, I have had quite a day. This morning I had a doctors appointment to check-up on my thumb. But it turns out, things are not healing up as well as I had thought they were.
Anyways, I am back at home now, snuggled with my kitties, and thrilled to find out that the pumpkin waffles I made yesterday (yes, one-handed, I’m becoming a pro lefty!) are completely freezer friendly. So I popped one in the toaster and within minutes it was warm and toasty and totally amazing. It was exactly the comfort food I needed on this exhausting Friday afternoon. I paired it with steamy cup of Sleepytime tea, a splash of almond milk, drizzled maple syrup and I was in heaven, well except for my ouchie thumb, but you get the picture.
You see, I made a big batch of these pumpkin waffles yesterday with high hopes that they would freeze well and be easy to re-heat for the weekend. I had never re-heated waffles before, since I always assumed they taste best freshly pulled from the waffle iron. But wow! Totally impressed at hot great these taste after a quick pop in the toaster, straight from the freezer. I guess the guy who invented toaster waffles knew what he was doing. I love how crispy the edges in crevices became, while the pumpkin-y insides stayed moist and nicely textured from the oat flour.
I am seriously considering reheating a few more and having breakfast for dinner tonight.
And yes, I used boxed pumpkin for this recipe.
Get a few of my vegan waffle tips in this post.
Orange-Spice Gluten-Free Vegan Pumpkin Waffles
These vegan, gluten free orange-spice pumpkin waffles are the perfect way to start a fall morning. They are freezer-friendly for make-ahead bliss!
- 1 1/2 cups rolled oats to make about 1 cup oat flour**
- 1 tsp baking powder**
- 1/4 tsp salt
- 1/4 tsp cinnamon or pumpkin pie spice
- 1/4 cup raw pumpkin seeds**, to process in blender (substitute with any nut or seed, or more oats)
- 1 Tbsp vegan butter, melted (optional)
- 1/2 cup pumpkin puree, unsweetened
- 1/2 tsp fresh orange zest
- 1/4 cup non-dairy milk
- 1 Tbsp maple syrup, grade B
- for waffle iron: 1 tsp oil – optional if using a ‘needs to be greased first’ waffle iron
- **You could sub these ingredients with a ‘pancake and waffle mix’ (gf or not), if desired.
- To serve: easy vegan caramel sauce or maple syrup – non-dairy whip if you please
- Preheat waffle iron so it is nice and hot when you start your waffles.
- Add the oats and pumpkin seeds (or substitute) to a blender or food processor. Blend until smooth. Add all the dry ingredients to the blender and give it another blend, a few seconds, to mix everything.
- Add all the dry ingredients to a mixing bowl. Using a whisk or hand mixer, beat in the wet ingredients: pumpkin, milk, vegan butter, zest and maple syrup. You should have a nice and thick batter. The consistency should be of a thin hummus. If needed, fold in 1 Tbsp additional flour.
- Fold the batter well for a minute to fully moisten the oat and seed flour.
- When the waffle iron is hot and ready, add a 1/2 tsp of coconut oil over the surface or the griddle, even if your waffle iron is nonstick. Then drop 2-3 heaping spoonfuls of batter (depending on your waffle iron size). Then drizzle another 1/2 tsp coconut oil right over top the batter before closing. Close iron and cook for about 3 minutes. Or until slightly browned crevices and edges of the waffle appear. Vegan waffle tips here.
- TO FREEZE: When waffles cool a bit, wrap them individually in parchment paper and fold over tightly or place in a freezer-friendly container or baggie. To rewarm, simple place in a toaster, 1/2 waffle at a time to toast (I needed two rounds of normal “bread” toasting, about 5 minutes) — or toast in a 350 degree oven until browned and warm through. Serve warm! Optional: maple or caramel drizzle over top, vegan butter is a nice touch too. Vegan whip if you’d like. Fresh orange zest as garnish is also nice.
Yield: 2 wafflesPrep Time: 00 hrs. 15 mins. Total time: 18 mins. Tags: waffles,breakfast,fall,pumpkin,brunch,vegan
Oh! And my book made it to a round two of printing, and the publisher wanted to tweak the cover, so this is what they came up with. Yup, the green smoothie trend. 🙂 So if you are a 365VeganSmoothies superfan, you can now own TWO different covers! Or maybe you do not have a copy yet, snag one hot off the presses! It has a 5-star rating on Amazon! Buy Your Copy here. (Ps. I will be chatting all about my new cookbook Healthy Happy Vegan Kitchen very soon!)