Vegan Pumpkin Waffles with Apple Cider Syrup
For the waffles:
- 1–15 oz. can pumpkin puree
- ¼ cup canola oil
- 2 cups soy milk
- ¼ cup sugar
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
For the syrup:
- 2 tablespoons vegan butter or margarine
- 1 cup sugar
- 1 tablespoon molasses
- 2 cups apple cider plus 1 tablespoon apple cider, divided
- 1 cinnamon stick
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
For the waffles:
- In a small to medium-sized mixing bowl, combine the pumpkin, oil, milk and sugar.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- Add the wet ingredients to the dry ingredients and stir until just combined. Batter may be lumpy.
- Cook batter in batches using your waffle iron and according to waffle iron instructions.
For the syrup:
- In a small to medium-sized saucepan, melt the vegan butter or margarine over medium-low heat.
- Stir in the sugar and molasses and cook for 1 or 2 minutes. Mixture will be very thick.
- Add two cups cider and cinnamon stick and bring mixture to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
- Whisk together 1 tablespoon cider, lemon juice and cornstarch in a small pitcher or bowl to make a slurry.
- Add slurry to the cider mixture on the stove and continue simmering on low heat for 5 more minutes. The syrup will thicken during this final cooking time and will continue to thicken slightly upon cooling.
- Serve syrup warm or at room temperature.
- Syrup may be stored in an airtight container in the refrigerator for up to 3 weeks.