Gluten-Free Pumpkin Waffles
These gluten-free pumpkin waffles combine roasted pumpkin flesh with warm spices to create a crispy-edged yet tender interior. The batter is folded together and cooked in a waffle iron until golden brown, resulting in a fluffy, flavorful breakfast with a lightly crunchy exterior and aromatic spice notes. Perfect for fall mornings, they showcase the natural sweetness and moisture of pumpkin in a satisfying texture.
Equipment
- Waffle Iron
- Mixing bowls
Ingredients
- 1 cup gluten-free flour blend such as rice flour or a gluten-free flour mix
- 1 cup roasted pumpkin flesh mashed or puréed
- 2 large eggs lightly beaten
- 3 tablespoons maple syrup for sweetness
- 1 teaspoon cinnamon ground
- 1/2 teaspoon nutmeg ground
- 1/4 teaspoon clove ground
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk dairy or non-dairy
- 2 tablespoons melted butter
Instructions
- Preheat your waffle iron and lightly spray with non-stick spray or brush with melted butter for easy removing.
- In a large mixing bowl, whisk together the gluten-free flour, cinnamon, nutmeg, clove, baking powder, and salt until evenly blended.
- In a separate bowl, beat the eggs, then stir in the roasted pumpkin, maple syrup, milk, and melted butter until smooth.
- Fold the wet mixture into the dry ingredients gently, mixing just until combined. The batter will be slightly thick but pourable; add a splash more milk if needed for easier pouring.
- Pour an appropriate amount of batter into the center of the preheated waffle iron, close the lid, and cook until the waffle is golden brown and crispy around the edges, about 3-4 minutes.
- Carefully remove the waffle and place on a wire rack or serving plate. Repeat with the remaining batter, greasing the iron as needed.
- Serve warm with your favorite toppings, such as extra maple syrup, whipped cream, or toasted nuts for a cozy fall breakfast experience.
