I’ve been searching for a good pumpkin pancake/waffle recipe, and with the leftover pumpkin puree sitting in my fridge from Thanksgiving, this recipe was perfect for this weekend! These waffles came out with just the right amount of crunch and pumpkin flavor. A lot of pumpkin pancake/waffle recipes I’ve tried come out weird and hard, like clay almost–ew. I was so happy with these!
I didn’t have coconut oil when I made these, so I used ghee instead and they turned out awesome. I also didn’t have pre-made pumpkin pie spice, so I just threw in some cinnamon, nutmeg, cloves, and ground ginger. Of course I didn’t measure any of it, but it turned out really well. They were so good that I just ate one like it was a cookie without any toppings or anything. I wrapped the rest of them up in plastic wrap and then in a freezer bag. I’ll be using the toaster to thaw and heat them straight from the freezer!
Gluten-Free Pumpkin Waffles (from Fit Foodie Finds)
- 3/4 cup pumpkin puree
- 2 eggs, large
- 1 tablespoon coconut oil, room temperature
- 2 tablespoons maple syrup
- splash of vanilla
- 1 cup almond milk, unsweetened
- 1.5 cups gluten-free all-purpose flour (I used Trader Joe’s Brand)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Combine all the wet ingredients (pumpkin, eggs, coconut oil, maple syrup, vanilla, and almond milk) in a small bowl. Whisk to combine. Combine all dry ingredients (flour, spices, baking powder, and baking soda) in a medium bowl and whisk to combine. Pour the combined wet ingredients to the dry ingredients and gently stir to completely mix.
Using a 1/4 cup measuring cup, scoop batter onto heated waffle iron and cook until waffle is completely cooked through and browned, at least 4 minutes per waffle. Enjoy with some chocolate chips, some almond butter, and/or some pure maple syrup!