Its pumpkin season peeps, and that means you know I'm whipping out my waffle iron and making some pumpkin waffles. Now, I don't want to brag, but the morning that I made these, Frank exclaimed "I want to go on record and say that these are the best waffles you've ever made." So if thats not enough to convince you to try these, than I don't know what will be. They're wildly simple, and gluten and dairy free, so lets get going.
I always use oat flour or a gluten free flour - but can sub in almond flour or regular flour if thats what you have on hand. I mix up all the dry ingredients in a large bowl - baking soda, baking powder, salt, pumpkin spice seasoning, cinnamon and nutmeg. Once blended, add in the wet and stir to combine completely. Melted DF butter, vanilla, maple syrup, pumpkin puree, 2 eggs and almond milk. This most recent time I used a horchata almond milk, which just added so much more spice! Once blended toroughly, plug in your waffle iron and allow to heat up. I like to let these cook until just crispy, a solid few minutes until golden and brown. I prefer to top mine with pumpkin seeds, hemp hearts and maple syrup. They also make incredible leftovers - and I'll make a huge batch and keep them in the freezer, for a quick yummy breakfast mid week - they are perfect in the toaster!
Pumpkin Waffles (GF/DF)
Prep Time: 5-7 minutes
Cook Time: 10 minutes
1 1/2 cups GF flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin spice seasoning
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 tablespoon melted DF butter
1/4 cup pumpkin puree
2-3 tablespoon of maple syrup
3/4 cup almond milk
Blend all dry ingredients in a large bowl.
Blend in all wet ingredients into the dry and whisk thoroughly.
Warm up waffle iron and pour 1/2 cup of batter into iron and cook a few minutes until crispy.
Keep leftovers in the freezer and pop in the toaster for a quick midweek breakfast.