Updated: Feb 2, 2021
These pumpkin cornbread waffles are unique, fun, and the ultimate comfort food! With fresh corn, cinnamon, and a touch of black pepper, these can be enjoyed both savory or sweet! Serve alone with butter, with your favorite chili, or with berries and syrup! They only take 10 minutes to make and they're top-8 allergens free!
Yields:~6 4" waffles or 12 8" waffles
For regular cornbread (not pumpkin), replace your pumpkin puree with 1/4 cup more soy/oat milk.
For a sheet of pumpkin cornbread, pour your finished batter into a 9" x 8"greased glass baking dish and bake for 35-40 minutes at 350 degrees Fahrenheit.
For mini muffins, spoon batter into a greased mini muffin tin and bake 13 minutes @ 350.
To make 1/2 Pumpkin & 1/2 Regular Swirled Cornbread (pictured above), prepare your batter as normal but use 3/4 cup plant milk instead of 1 full cup. Then split the batter in half and add 3 tablespoons pumpkin puree to one half and 2 tablespoons plant milk to the other half.
1 cup cornmeal
2 tbsps ground flaxseed
2 tsps baking powder
1 tbsp granulated sugar
1/2 tsp salt
1/4 tsp fine black pepper (optional)
1/4 tsp cinnamon (optional)
1/4 cup pumpkin puree
2 tbsps applesauce
3/4 cup soy or oat milk
1 tsp apple cider vinegar
3 tbsps neutral oil/melted vegan butter
1/2 cup fresh, frozen, or canned corn (optional)
1/4 cup diced jalapeno peppers (optional)
1/4 cup dice sweet mini peppers (optional)
1/2 cup vegan cheese, shredded (optional)
In a medium bowl, combine your wet ingredients.
In a separate bowl, combine your dry ingredients.
In small increments, mix your dry ingredients into your wet ingredients. Add any add-ins you may be using.
Preheat your waffle iron, then spoon 1/4 cup batter to the waffle maker for 4 inch waffles, or 1/2 cup batter for 8 inch waffles. Cook 2-3 minutes per waffle, serve, and enjoy!
Feel free to comment below or reach me on Instagram @eats.by.eli if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!