Gluten-Free Pumpkin Waffles
These gluten-free pumpkin waffles are made by mixing pumpkin purée with eggs, gluten-free flour, and warming spices, then cooking the batter in a waffle iron until golden and crispy. The final result is a fluffy interior encased in a crisp exterior, with a warm, spiced pumpkin flavor and autumnal aroma.
Equipment
- Waffle Iron
- Mixing bowls
Ingredients
- 1 1/2 cups gluten-free all-purpose flour sifted
- 1 cup pumpkin purée preferably organic
- 2 large eggs beaten
- 1/4 cup maple syrup or honey
- 1/4 cup vegetable oil or melted butter
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt until well combined. This creates a balanced dry mixture for the batter.
- In a separate bowl, beat the eggs and then add the pumpkin purée, maple syrup, and vegetable oil. Mix until smooth and fragrant with warm spices.
- Pour the wet mixture into the dry ingredients and gently fold together with a spatula. Mix just until combined; the batter should be slightly thick but pourable.
- Preheat your waffle iron and lightly brush the surface with oil or non-stick spray. Once hot, pour about 1/3 cup of batter into the center of the waffle iron and close.
- Cook the waffles for about 4-5 minutes, or until the iron stops steaming and the waffles turn golden brown and crispy around the edges.
- Carefully remove the waffles and place on a wire rack to cool slightly. Repeat with remaining batter, re-oiling the waffle iron as needed.
- Serve the pumpkin waffles warm, topped with a drizzle of maple syrup, a dusting of powdered sugar, or your favorite fall toppings.
