Gluten-Free Pumpkin Waffles
These pumpkin waffles are made with a batter that combines pumpkin puree, gluten-free flour, and warm spices, then cooked in a waffle iron until crispy on the outside and tender inside. The final appearance features golden-brown, crispy-edged waffles with a moist, fluffy interior, perfect for breakfast or brunch.
Equipment
- Waffle iron
- Mixing bowl
Ingredients
- 1 1/2 cups gluten-free all-purpose flour sifted
- 1 cup pumpkin puree unsweetened
- 2 tablespoons brown sugar
- 1 1/2 te teaspoons baking powder
- 1 teaspoon pumpkin pie spice or cinnamon and nutmeg blend
- 1/2 teaspoon salt
- 3/4 cup almond milk or any milk alternative
- 1/4 cup vegetable oil
Instructions
- Preheat your waffle iron and give it a quick spray with non-stick spray to prevent sticking.
- In a large mixing bowl, sift together the gluten-free flour, brown sugar, baking powder, pumpkin pie spice, and salt. Whisk until evenly combined.
- Add the pumpkin puree, almond milk, and vegetable oil to the dry ingredients. Stir gently with a spatula until the batter is smooth and slightly thickened, but still pourable.
- Pour the batter onto the center of the preheated waffle iron, spreading it just enough to fill the iron without overflowing.
- Close the waffle iron and cook for about 4-5 minutes, or until the waffles are golden brown and crispy around the edges, with a delightful aroma filling the kitchen.
- Carefully remove the waffles from the iron and place them on a wire rack to cool slightly for about a minute to maintain crispiness.
- Repeat with the remaining batter, re-spraying the waffle iron as needed to prevent sticking.
- Serve the waffles warm with your favorite toppings, like whipped cream, maple syrup, or extra pumpkin seeds.