Pumpkin Pie Waffles
It's that time of year again. Octember. When the retail giants try to smoosh all the fall and winter holidays into one giant spending spree. And convince us all that we'll just *die* if we don't get that limited-time-pumpkin-pie-spice latte before they're gone for the year!
Yeah, I get tired of it, too. But I'm going to jump on the pumpkin bandwagon one more time because it DOES taste good. And these waffles are really, really pumpkin pie-y. No beauty shots this time, as my children were more interested in just eating them with a little brown sugar. But I'd recommend whipped cream. Or some caramel sauce and pecans. Or both! These are adapted (rather loosely) from Williams-Sonoma.
1/4 c. millet flour
1/4 c. sweet rice flour
1/2 c. white or brown rice flour (or even amaranth, teff, or quinoa if you'd rather)
1/4 c. + 2 Tbsp tapioca starch
2 Tbsp potato starch
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp salt
1/2 tsp guar gum
2 eggs
1/4 c. canola oil
1 c. canned pumpkin puree
1/2 c. brown sugar
1/2 c. plain or vanilla greek yogurt (or soy yogurt, if you need to be dairy-free)
1 c. milk (or almond/soy/rice milk)
1 Tbsp vanilla
Heat waffle iron. When hot, spray lightly with nonstick cooking spray. (Be prepared to spray the iron every 2-3 waffles. This batter is delicate, and the high sugar content makes them a little prone to sticking).
In a bowl combine flour, baking powder, soda, spices, salt and guar gum. Whisk together.
In a bowl, whisk eggs until well blended. Add oil and continue to whisk until combined and oil is emulsified.
Add vanilla, pumpkin, and sugar. Whisk again.
Stir in yogurt, then milk, whisking until thoroughly combined.
Add dry ingredients and whisk until batter is moist and only small lumps remain.
Bake in waffle iron based on manufacturer's directions.
Not only are these delicious, but they make the house smell fantastic as well. As an added bonus, they reheat in the toaster on the lowest setting and crisp up even a little better than when fresh. Enjoy!
Yeah, I get tired of it, too. But I'm going to jump on the pumpkin bandwagon one more time because it DOES taste good. And these waffles are really, really pumpkin pie-y. No beauty shots this time, as my children were more interested in just eating them with a little brown sugar. But I'd recommend whipped cream. Or some caramel sauce and pecans. Or both! These are adapted (rather loosely) from Williams-Sonoma.
Pumpkin Pie Waffles
1-1/2 cups Fancy Flour Blend, other GF AP flour OR1/4 c. millet flour
1/4 c. sweet rice flour
1/2 c. white or brown rice flour (or even amaranth, teff, or quinoa if you'd rather)
1/4 c. + 2 Tbsp tapioca starch
2 Tbsp potato starch
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp salt
1/2 tsp guar gum
2 eggs
1/4 c. canola oil
1 c. canned pumpkin puree
1/2 c. brown sugar
1/2 c. plain or vanilla greek yogurt (or soy yogurt, if you need to be dairy-free)
1 c. milk (or almond/soy/rice milk)
1 Tbsp vanilla
Heat waffle iron. When hot, spray lightly with nonstick cooking spray. (Be prepared to spray the iron every 2-3 waffles. This batter is delicate, and the high sugar content makes them a little prone to sticking).
In a bowl combine flour, baking powder, soda, spices, salt and guar gum. Whisk together.
Not only are these delicious, but they make the house smell fantastic as well. As an added bonus, they reheat in the toaster on the lowest setting and crisp up even a little better than when fresh. Enjoy!
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