Whole Wheat Pumpkin Waffles: What to do with leftover canned pumpkin puree? I usually make these vegan pumpkin pancakes.
This time around I wanted to make pumpkin waffles with the leftover pumpkin puree after making the pumpkin zucchini muffins.
I took inspiration from my gluten-free vegan sweet potato waffles to make these pumpkin waffles but didn’t make it either gluten-free or vegan.
These were regular eggless pumpkin waffles made with whole wheat pastry flour.
All these various waffle recipes with umpteen variations traces back to this vegan waffle recipe I made for the first time a couple of years back.
Ever since I have used that recipe to play around with various ingredients and each and every time it has been a great success. This pumpkin waffles recipe is no exception to it.
Whole Wheat Pumpkin Waffles Recipe
|Prep Time||Cook Time||Makes|
|15 Mins||4 to 5 Mins||5 round waffles|
- 3/4 cup whole milk
- 3/4 cup water (My Notes)
- 1 cup pumpkin puree
- 1 teaspoon apple cider vinegar
- 3 tablespoons avocado oil
- 2 tablespoons maple syrup
- 1 and 3/4 cup whole wheat pastry flour
- 1/4 cup yellow cornmeal
- 2 tablespoons ground flaxseed
- 1 tablespoon baking powder
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- In a large bowl stir in the wet ingredients one by one and mix it thoroughly with a whisk.
- Add the dry ingredients and mix it until the batter is smooth. It should have the consistency of pancake batter; neither too thick nor too thin. Stir in the walnuts, if using.
- Spray the waffle iron with cooking spray and make waffles according to the instructions that come with your waffle iron. I had to use about 2/3rds of a cup of batter for each waffle. After pouring the batter and before closing the waffle iron I usually spray the top of the batter with non-stick cooking spray to avoid sticking to the waffle iron.
- The amount of liquid this recipe requires will change depending on the quality of the flour and consistency of pumpkin puree and how tightly you measure it. I initially used 3/4th each of milk and water but felt that the waffle batter was too thick so ended up adding another 1/4 cup of water to get the right consistency.
- Cooked waffles can be frozen. Thaw it overnight in the fridge overnight or warm it up in the microwave oven. Toasting it in the bread toasted before serving gives the right crunchy texture.
I want to make this waffle plain.. I mean without pumpkin purée .. what can I replace with the purée? Please suggest
I would suggest you look into the plain waffle recipe on the eggless pancakes/waffles page instead. I have quite a few recipes for the same.
What can be substituted for the cornmeal?
You can omit it and just use all-purpose flour/whole wheat pastry flour itself. Cornmeal gives a slightly crunchy texture to the waffles.