Gluten-Free Pumpkin Waffles
This recipe produces crispy, golden-brown waffles made with pumpkin puree, a combination of gluten-free flours, and warming spices. The batter is mixed until smooth, then cooked in a preheated waffle iron until crisp and fluffy, resulting in a visually appealing and aromatic breakfast treat. The final waffles have a tender interior with a satisfying crunch on the outside.
Equipment
- Waffle iron
- Mixing bowls
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree unsweetened
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron and lightly grease it with a brush or spray to prevent sticking.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
- In a separate smaller bowl, beat the eggs until frothy, then stir in the pumpkin puree, maple syrup, oil, and vanilla extract until smooth and well combined.
- Pour the wet mixture into the dry ingredients and gently fold everything together using a spatula until the batter is smooth and slightly thickened.
- Pour enough batter onto the center of the waffle iron, spreading it slightly with a spatula if needed, until the surface is mostly covered but not overflowing.
- Close the waffle iron and cook for about 3-5 minutes, or until the waffle is golden brown, crispy around the edges, and signals readiness.
- Carefully remove the waffle using tongs or a fork, and place it on a cooling rack or plate. Repeat with remaining batter.
- Serve the waffles warm, with additional toppings like maple syrup, a dollop of yogurt, or fresh fruit for an inviting presentation and optimal flavor.
Notes
Make sure not to overfill the waffle iron to prevent overflow. Adjust cooking time for crispness preference.