Pumpkin Belgian Waffles

Pumpkin Waffles (2)

No Harvest-themed crate could be complete without fall’s signature flavor: pumpkin! Bonus points if you puree your own fresh sugar pie pumpkin for this recipe, but we skipped that step and just used canned.


  • 1 and 3/4 cups flour
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • Scant 1 and 1/4 cups plain soy milk
  • 2 Ener-G eggs
  • 1 cup canned pumpkin
  • 1/4 cup melted Earth Balance butter
  • 1/4 cup brown sugar
  • Maple syrup
  1. In a large bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt; set aside.
  2. Pour the cider vinegar into a liquid measuring cup and add the soy milk to equal 1 and 1/4 cups. Let stand for 5 minutes.
  3. Combine the soy milk mixture with the Ener-G eggs, pumpkin, melted butter, and brown sugar in a large bowl. Add the wet ingredients to the dry ingredients and stir until combined.
  4. Scoop the batter into a preheated waffle iron (about 1/4 cup per waffle) and cook for about 5 minutes, or according to manufacturer’s instructions.
  5. Drizzle with maple syrup to taste!

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