Gluten Free Pumpkin Waffles

This Gluten Free Pumpkin Waffles recipe is easy to make and tastes like pumpkin pie! Top with toasted pecans and maple syrup for breakfast.

Ingredients

• 2 ¼ cups Bob’s Red Mil 1 to 1 flour or gluten free flour blend of choice
• 1 Tbsp. baking powder
• ⅓ packed cup brown sugar light or dark
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• ¼ kosher salt
• 2 large eggs
• ¼ cup olive oil
• 1 cup milk or non-dairy milk alternative
• 1 tsp. vanilla extract
• 1 ¼ cup pumpkin puree not pumpkin pie filling
• 2 Tbsp. butter
• ½ cup pecans optional

Instructions

1. In one mixing bowl add 2 ¼ cups Bob’s Red Mill 1 to 1 flour (or gluten free flour blend of choice), 1 Tbsp. baking powder, ⅓ packed cup brown sugar (light or dark), 2 tsp. cinnamon, 1 tsp. nutmeg, and ¼ tsp. kosher salt. Stir until completely combined.
2. In another mixing bowl whisk 2 eggs. Add ¼ cup olive oil, 1 cup milk (or non-dairy milk alternative), 1 tsp. vanilla extract, and 1 ¼ cup pumpkin puree (not pumpkin pie filling). Whisk until completely combined.
3. Slowly add the wet ingredients to the dry. Stir to incorporate the wet ingredients until completely combined. The batter will be slightly lumpy, a little sticky, and slightly dense.
4. Heat a waffle iron and melt a little butter on both sides to prevent waffles from sticking as they cook.
5. Pour desired amount of batter into the waffle iron and close. Cook the waffle for 3-5 minutes (cooking times will vary depending on the waffle maker). The waffle is done once the color is golden and the edges are slightly crisp.
6. Remove the waffle from the iron, melt more butter on both sides, and pour more batter into the iron. Repeat with the remainder of the batter.
7. Serve the waffles