Taking Mimi’s Pumpkin Bread recipe to even higher heights, this chocolate chip waffle-ified version is not only infinitely quicker (aka pumpkin in mouth faster), but a portion controlled way to sweeten up your autumn. Just as perfectly moist, simple, and delightfully sweet as it’s bread counterpart, I serve my vegan pumpkin waffles topped with a dollop of coconut ice cream and pure maple syrup.
Chocolate Chip Pumpkin Bread Waffles [makes 24 waffles]
1 ¾ cups filtered water, divided
¼ cup chia seeds
2 cups coconut sugar
1 cup coconut oil
1 can (15 ounces) pure pumpkin puree
2 cup whole wheat flour
1 ½ cup all purpose flour
2 teaspoons baking soda
1 ½ teaspoons sea salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon allspice
1 cup dairy free mini chocolate chips
In a small bowl whisk ¾ cup water and chia seeds until just combined, then place in the refrigerator for 15 minutes, or until it forms a gel-like consistency. In a large, whisk together chia mixture, coconut sugar, coconut oil, and pumpkin until well combined. Set aside.
In a medium bowl, combine flours, baking soda, spices, and chocolate chips. Alternating with the remaining 1 cup water, gradually add flour mixture to pumpkin mixture, stirring gently with a wooden spoon until just combined.
Thoroughly spray waffle iron with coconut oil spray. Add ¼ cup waffle batter and cook according to your specific waffle iron’s instructions [about 3-4 minutes for crispy waffle perfection]. Repeat with remaining batter. Serve & enjoy.
Nutritional Information [per waffle]
275 Calories, 38g Carbohydrates, 13.5g Fat, 3.5g Protein, 3.8g Fiber, 21.4g Sugar