Pumpkin Spice Syrup for Vegan Pumpkin Waffles
Prep time
Cook time
Total time
Recipe adapted from the It Doesn’t Taste Like Chicken blog.
Note: Want a thicker syrup? The longer you simmer it the thicker it will become. Thicker syrup is great, but more difficult to strain. If you don’t plan on straining it (which is totally perfect), then simmer for up to 10 minutes, or until your desired thickness is reached.
Tip: Save the pulp from straining the syrup to add to oatmeal or other breakfast porridge (like this freekeh porridge). Or you can use it the next time you make the pumpkin spice waffles! Simply add the pulp and adjust the amount of sugar and spice you add to the batter.
Serves: 1 cup
  • ¾ cup water
  • ¾ cup brown sugar or coconut sugar
  • ¼ cup pumpkin puree
  • 1 tsp cinnamon
  • ¼ tsp freshly ground nutmeg
  • ¼ tsp cloves
  • ¼ tsp allspice
  • ½ tsp ginger
  1. Into to a saucepan add the water, sugar, pumpkin puree, and spices. Whisk well, and bring it to a simmer on medium-heat. Simmer for about 3-5 minutes.
  2. Strain through a mesh strainer (see note above about creating a thicker syrup, and for tips on how to use the leftovers).
Recipe by Sweet Potato Soul by Jenné Claiborne at http://sweetpotatosoul.com/2018/10/vegan-pumpkin-waffles-with-pumpkin-spice-syrup.html