I always say Sundays are for baking...and copious amounts of eating whatever you please. Sunday brunching is key in my books whether it's cooking and eating in or going out with friends and spending hours sipping coffee and reminiscing of the prior night before or the week ahead...there's nothing better.

This past Sunday I whipped up some of these delicious pumpkin waffles for my roommates and I.I realize we are nearing the end of November and pumpkin has run its course by now, but I can't stop. I love it. It makes everything better adding airy moisture and that sweet squash taste we all know and love. Better yet these babies are veganized.

I did top them with a few dollops of plain greek yogurt (not so vegan) but if you want to keep them vegan and spice them up with a topping, coconut milk would surely suffice. I always keep a can of coconut milk in the fridge, as the cold separates the liquid from the cream. You can drain the liquid and scoop out the cream on its own or beat it until it becomes fluffy and whipped cream-like. I would have done this if I was serving a larger crowd. If you need some more instructions on making coconut whipped cream swing over to Oh She Glows. She does a mean tutorial.

Vegan Pumpkin Waffles
Serves 6

2 tbsp ground flax + 5 tbsp water
1 cup pumpkin puree (canned or fresh)
2 cups almond or dairy free milk
1/2 cup of Earth Balance (coconut oil would work also)
2 cups of unbleached all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

Whisk your flax and water to make your flax egg and put it aside.
Whisk pumpkin and almond milk in large bowl. Melt your oil of choice and slowly pour into pumpkin mixture while whisking. Once fully incorporated whisk in your brown sugar and flax seed mixture.
In a separate bowl combine your dry ingredients mixing until combined. Add the dry to your wet and stir until just combined. The batter will be really thick!
Heat your waffle iron to medium and grease the iron with non-stick spray (I used coconut oil) when ready. Depending on the type of waffle iron your using, drop the appropriate amount of batter on the iron. I used about 1/3 cup per round waffle.
Cook until the waffle is no longer steaming intensely, mine took about 6 minutes.

Apple Compote 

1 apple sliced very thinly (I used honey crisp but any kind will do the job)
1 tbsp cinnamon
1/2 tsp nutmeg
pinch pumpkin pie spice
1 tbsp maple syrup
1/2 tbsp coconut oil

Heat pan on stove over medium-high and coat with coconut oil.
Combine all of the above and throw on pan once heated. Sauté for about 10 minutes until apples become brown, wilted and soft- almost caramelized. 
Top your waffles with a few spoonfuls, a dollop of yogurt or coconut cream OR whipped cream if your feeling crazy. Sprinkle with chopped walnuts and EAT!