Tag Archives: Pumpkin Puree

Vegan Pumpkin Waffles

Although it doesn’t feel like late October outside (75 degrees yesterday), it sure does look like fall!

These vegan pumpkin waffles come together quickly and are perfect for a relaxed weekend breakfast. Delicious, whole grain spiced pumpkin waffles that are crispy on the outside and fluffy on the inside. This pumpkin waffle recipe’s secret ingredient is oat flour! 


Vegan Pumpkin Waffles
(Yield: 2-4 waffles)


  • 1 cup oat flour
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ⅛ teaspoon salt
  • 1 cup unsweetened almond milk
  • ½ cup pumpkin puree
  • ¼ cup packed dark brown sugar
  • 1 tablespoon melted coconut oil
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons warm water, mix then set aside for about 5 minutes or until consistency of egg white)
  • Coconut oil spray (or other cooking spray)


  1. Whisk together flour, baking powder, cinnamon, pumpkin pie spice, and salt in a medium bowl. 
  2. In a separate bowl, vigorously whisk together the wet ingredients until the mixture is thoroughly blended.
  3. Pour the wet ingredients into the dry and combine. Let the mixture sit for about 10 minutes while your waffle iron heats up.
  4. Preheat a waffle iron and coat with spray coconut oil or cooking spray. 
  5. Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don’t worry… Your waffles will turn out great!
  6. Spoon about ⅓ – ½ cup batter per waffle onto iron and spread batter out to edges. Cook according to waffle iron directions, repeating until all batter is used.
  7. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter. Once the waffle is deeply golden and crisp, *transfer it to a cooling rack or baking sheet.   
  8. Repeat with remaining batter and serve with desired toppings on the side.


    Don’t stack your waffles on top of each other or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve .

     FREEZE IT: 

    These waffles freeze nicely. So, you might want to make a big batch and treat yourself to pumpkin waffles are busy weekday mornings. Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through and you’re good to go!

    Happy National Pumpkin Day!!!


    Meatless Monday: Two Bean Pumpkin Chili

    Warm up on a cool fall evening with some Pumpkin Chili. Throw all ingredients into your slow cooker in the morning so you’ll come home to a steaming bowl of chili. Pair with tortilla chips for the ultimate comfort food.  
    Two Bean Pumpkin Chili
    Makes 8-10 servings


    • ½ Tbsp olive oil
    • 1 onion, diced
    • 4 cloves garlic
    • 1 jalapeño, chopped
    • 1 red bell pepper, diced
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1 cup low-sodium vegetable broth
    • 2 Tbsp tomato paste
    • 2 (15oz) canned pumpkin purée 
    • 2 (28 oz) cans diced tomatoes
    • 2 Tbsp oregano
    • 4 Tbsp chili powder
    • 1 (15oz) can kidney beans
    • 1 (15oz) can black beans
    • 2 cups corn (fresh or frozen)
    • 2 Tbsp vegan Worcestershire sauce
    • 1 Tbsp organic  brown sugar
    • Salt and pepper, to taste


    1. In a pot, sauté onions, garlic and jalapenos in oil until onions are translucent about 5-7 minutes.
    2. Add all ingredients into slow cooker and cook on low for 5-6 hours.
    3. Enjoy!!!

    Homemade Halloween Oreos

    IMG_2524.JPGWho doesn’t like Oreos? Oreos are delicious! So you probably wouldn’t believe me if I told you I don’t like Oreos. The truth is, I used to LOVE Oreos but I don’t eat them anymore. Why? Because the store bought Oreos are full of artificial ingredients, and quite frankly a chemical mess. So, I have been on a quest to find a “healthier” version that I could prepare at home and…wa-lah! I found this one:


    For the cookies:
    1/4 cup oat flour
    2 tbsp almond flour
    1/4 cup cocoa
    1/4 tsp baking soda
    1 tbsp maple syrup
    1 tbsp coconut oil, melted
    1 tbsp apple sauce

    For the filling:
    1 tbsp coconut butter
    2 tbsp pumpkin puree
    juice from half an orange
    stevia to taste


    1. In a small bowl mix the dry ingredients for the cookies. Add the rest of the ingredients and combine. A slightly sticky dough should be formed.

    2. Roll the dough into a ball, wrap in plastic wrap, and let it chill in the fridge for at least 10 minutes.

    3. Preheat the oven to 400F.

    4. In between two pieces of parchment paper, roll out the dough evenly and quite thin. Use cookie cutters to cut out shapes. Continue to roll out the dough and cut shapes until as much of the dough is used as possible (if there’s a little extra just eat it).

    5. Place cookies on a parchment paper lined baking tray and bake for 5 minutes.

    6. Remove from oven and let cool.

    7. While the cookies are cooling, prepare the filling by melting the coconut butter and mixing with the rest of the ingredients.

    8. To assemble the oreos, spoon some of the filling onto a cookie, spread it out, and place another on top, repeat with the rest of the cookies.

    9. Store in an airtight container in the fridge.

    Recipe from: http://www.lovemefeedme.net

    Gluten-Free Vegan Pumpkin Bread

    Pumpkin, ’tis the season…Pumpkin Pie, Pumpkin Cake, Pumpkin Muffins, Pumpkin Cupcakes…and Pumpkin Bread. Yes, it’s finally pumpkin season, and the reasons to celebrate are many.

    Ingredient Spotlight: Pumpkin
    Pumpkin is an often overlooked source of fiber, but with 7 grams per one-cup serving and only 49 calories, it can keep you feeling full for longer on fewer calories. Also, a cup of cooked pumpkin has more potassium (564 mg) than a banana (422mg).

    IMG_2178.JPGGluten-Free Vegan Pumpkin Bread

    2 tablespoons flax meal
    6 tablespoons water
    2 cups King Arthur Flour Gluten Free Baking Mix
    1/2 teaspoon salt
    1 tablespoon pumpkin pie spice
    1 15-ounce can pumpkin puree
    1/3 cup coconut oil, melted
    1/2 cup granulated sugar
    1/2 cup packed brown sugar

    1. Preheat oven to 350°F. Line a loaf pan with parchment paper.

    2. Whisk together flax meal and water. Let stand for 10 minutes to thicken.

    3. Sift together baking mix, salt, and pumpkin pie spice in small bowl.

    4. In a larger bowl, whisk together remaining ingredients and thickened flax meal. Stir in dry ingredients.

    5. Bake 60 minutes, until a toothpick inserted into the center comes out clean. Let cool in pan 10 minutes before removing to a rack to cool the rest of the way. If making mini loaves, bake for 25-30 minutes. Enjoy!