Pumpkin Puree: I always recommend using fresh homemade pumpkin puree because it is tastier and does not contain the additives and preservatives that come with the canned version. However, if you only have access to canned pumpkin puree (NOT the same as pumpkin pie filling), it will work just as well.

Eggs: Eggs are essential in binding the ingredients in the pumpkin waffle batter together, so make sure you add them in! 

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. Alternatively, you can also use melted coconut oil or vegan butter. If you are not lactose intolerant, go ahead and use regular butter instead.

Honey: I’ve used honey in this recipe, but feel free to substitute honey for equal amounts of agave nectar or maple syrup if you prefer. 

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you’re not a fan of vanilla, feel free to leave it out.

Almond Milk: I like using my 5-minute homemade almond milk, but go ahead and use any other non-dairy milk (such as cashew milk, oat milk, tigernut milk, or rice milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Spices: I like using a mix of ground cinnamon and ground nutmeg for a beautiful fall flavor. Alternatively, you can also use 3/4 teaspoon of pumpkin pie spice instead.

Baking Powder: Baking powder is the only leavening agent used in this waffles recipe and helps the waffle batter to rise and be airy, so make sure you add it in! If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Dairy-Free Heavy Cream: I used whipped dairy-free heavy cream as a topping to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular whipped cream instead! 

Storing: To store, place any leftover pumpkin waffles in an airtight container and store for up to 3 days in the refrigerator. Toast the waffles before serving. To freeze, place the pumpkin waffles in a freezer-safe container or freezer bags (make sure to separate the waffles with plastic sheets to prevent them from sticking). Toast the frozen waffles until warm before serving.

Adapted from: Fit Foodie Finds