Pumpkin Waffles

You can tell we like pumpkin stuff around here.  I am a big fan, and the kids are gaga for pumpkin bread.  Today was a lazy Sunday evening so we made these pumpkin waffles from the cookbook, 1,000 Vegan Recipes by Robin Robertson.  I got it for Christmas from my mom, and figure I have a loooong time before I will need another vegan cookbook!  

Ingredients:

1 3/4 cups of all-purpose flour (I doubled the recipe and used half whole wheat)

1/3 cup of sugar (you could also use agave syrup)

1 T. baking powder

1/2 t. salt

1 t. ground cinnamon

1/2 t. ground ginger

1/2 t. ground allspice

1/2 t. ground nutmeg

1 cup soy, almond, or coconut milk

1/2 cup canned solid-pack pumpkin

2 T. canola or grapeseed oil

1 t. vanilla

Directions:

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, allspice, and nutmeg.  Set aside.

In a separate bowl, whisk together the almond milk, pumpkin, oil, and vanilla until really well blended.  Add the liquid ingredients and blend with a few swift strokes until just combined.

Ladle 1/2 cup of the batter onto the hot waffle iron.  Cook until done, 3 to 5 minutes.  Make sure your waffle iron is sufficiently oiled or sprayed with non-stick spray.

You can add pecans, dairy free chocolate chips, or walnuts.  Enjoy!