Gluten Free Pumpkin Waffles
These gluten free pumpkin waffles are everything you could ever want in a fall breakfast! Filled with pumpkin puree, warm spices and toasted pecans - these homemade waffles are the perfect addition to your table!
Servings: 7
Calories: 344 kcal
Ingredients
- 2 Cups (296 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 2 teaspoon Baking Powder
- ¾ teaspoon Salt
- 1 ½ teaspoon Pumpkin Pie Spice sub 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice
- 3 Tablespoon (40 g) Light Brown Sugar
- 3 (150 g) Eggs separated into yolks and whites
- ½ Cup (113 g) Vegan Butter melted and cooled
- ½ Cup (113 g) Pumpkin Puree
- 2 Tablespoon (39 g) Maple Syrup
- 1 teaspoon Vanilla
- 1 Cup (227 g) Non-Dairy Milk
- ½ Cup (57 g) Pecans roughly chopped
Instructions
- In a large bowl, combine flour, baking powder, salt, pumpkin pie spice, and brown sugar. Whisk together until well combined.2 Cups (296 g) Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ¾ teaspoon Salt, 1 ½ teaspoon Pumpkin Pie Spice, 3 Tablespoon (40 g) Light Brown Sugar
- Crack you eggs and divide into two bowls. Egg yolks in one bowl, egg whites in the second bowl.3 (150 g) Eggs
- Whisk the egg yolks until smooth. Add the pumpkin puree, maple syrup, vanilla, milk and melted butter to the egg yolks. Whisk until smooth.½ Cup (113 g) Pumpkin Puree, 2 Tablespoon (39 g) Maple Syrup, 1 teaspoon Vanilla, 1 Cup (227 g) Non-Dairy Milk, ½ Cup (113 g) Vegan Butter
- Next, whisk your egg whites until frothy and at least double in size.
- Add the egg yolk mixture to the dry ingredients and fold together until well incorporated. Then gently fold in your egg whites taking care not to deflate all the bubbles you made.
- Set your bowl aside to rest while you preheat your waffle iron.
- Once your waffle iron is ready, add 1 tablespoon of chopped pecans to each waffle section. Then add ½ cup of waffle batter on top of the pecans. Cook according to your waffle maker's instructions. (mine cooks about 6 minutes per batch)½ Cup (57 g) Pecans
- Serve immediately or store according to directions in notes.
Notes
KEEP WARM: Place cooked waffles in a 250F oven to keep them warm while you cook the remaining batter.
STORAGE: Wrap each cooled waffle in a paper towel. Stack together and store in a ziploc bag or airtight container. Then keep in the refrigerator if you will consume within 3-4 days. Otherwise store in the freezer. Reheat in a toaster as you would store bought waffles.