Pumpkin Pie Waffles Recipe

Introduction

These pumpkin pie waffles are a cozy and flavorful twist on traditional breakfast waffles, perfect for autumn mornings or anytime you crave a warm, spiced treat. Combining pumpkin purée with warm spices, they bring all the comforting flavors of pumpkin pie into a crispy waffle form.

Ingredients

• 2 cups Oat Flour
• 2 teaspoons Baking Powder
• 1 tablespoon Ground Cinnamon
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cloves
• 1/2 teaspoon Fresh Ginger
• 1/2 teaspoon Ground Nutmeg
• 1 cup Pumpkin Purée
• 1 cup Unsweetened Almond Milk
• 1/2 cup Orange Juice
• 2 Eggs
• 1 tablespoon Coconut Oil
• Grapeseed Oil, as needed (for greasing)

Instructions

1. Step 1: In a large bowl, combine the oat flour, baking powder, ground cinnamon, salt, ground cloves, fresh ginger, and ground nutmeg. Mix well to evenly distribute the spices.
2. Step 2: In a separate bowl, whisk together the pumpkin purée, almond milk, orange juice, eggs, and coconut oil until smooth.
3. Step 3: Fold the dry ingredients into the wet mixture gently until just combined. Avoid overmixing to keep the waffles tender.
4. Step 4: Lightly grease your waffle iron with grapeseed oil. Pour the batter onto the preheated waffle iron, using the recommended amount for your appliance.
5. Step 5: Cook according to your waffle maker’s instructions until the waffles are golden brown and crisp.
6. Step 6: Serve warm with your favorite toppings. Popular choices include pumpkin seeds, maple syrup, and an extra sprinkle of cinnamon.

Tips & Variations

• Use fresh grated ginger instead of ground for a brighter, zesty flavor.
• Substitute oat flour with whole wheat or gluten-free flour if preferred.
• Add a handful of chopped pecans or walnuts to the batter for added crunch.
• For a dairy option, replace almond milk with regular milk or cream.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, toast them in a toaster or toaster oven to restore their crispiness. You can also freeze cooked waffles for up to 1 month and reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the purée?

Yes, canned pumpkin purée works perfectly in this recipe and is a convenient option year-round.

What if I don’t have a waffle iron?

You can cook the batter like pancakes in a skillet, though the texture will be different. Cook over medium heat until bubbles form, then flip and cook until golden.

Pumpkin Pie Waffles Recipe

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★★★★★

5 from 149 reviews

• Author: Jack
• Total Time: 25 minutes
• Yield: 6–8 waffles 1x
• Diet: Gluten Free

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Description

These Pumpkin Pie Waffles are a delightful twist on a classic breakfast favorite, combining warm pumpkin spice flavors with the wholesome goodness of oat flour. Perfect for fall mornings, they are fluffy, aromatic, and naturally gluten-free, served best with maple syrup, pumpkin seeds, and a sprinkle of cinnamon.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups Oat Flour
• 2 teaspoons Baking Powder
• 1 tablespoon Ground Cinnamon
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cloves
• 1/2 teaspoon Fresh Ginger
• 1/2 teaspoon Ground Nutmeg

Wet Ingredients

• 1 cup Pumpkin Purée
• 1 cup Unsweetened Almond Milk
• 1/2 cup Orange Juice
• 2 Eggs
• 1 tablespoon Coconut Oil

For Cooking

• Grapeseed Oil (as needed for greasing waffle iron)

Optional Toppings

• Pumpkin seeds
• Maple syrup
• Sprinkling of cinnamon

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Instructions

1. Mix Dry Ingredients: In a large bowl, combine the oat flour, baking powder, ground cinnamon, salt, ground cloves, fresh ginger, and ground nutmeg. Stir well to ensure all dry spices and leavening agents are evenly distributed.
2. Whisk Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, unsweetened almond milk, orange juice, eggs, and coconut oil until the mixture is smooth and homogenous.
3. Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet mixture until just combined. Be careful not to overmix to keep the waffles light and fluffy.
4. Prepare Waffle Iron: Lightly grease your waffle iron with grapeseed oil to prevent sticking. Preheat the waffle maker according to its instructions.
5. Cook Waffles: Pour the batter into the preheated waffle iron and cook following your machine’s recommended time, typically 4-6 minutes, until the waffles are golden brown and cooked through.
6. Serve: Remove waffles carefully and serve warm topped with pumpkin seeds, a drizzle of maple syrup, and an extra sprinkling of cinnamon for added flavor.

Notes

• Oat flour makes this recipe naturally gluten-free when using certified gluten-free oats.
• For a dairy-free recipe, use unsweetened almond milk or other plant-based milk alternatives.
• Fresh ginger can be substituted with ground ginger if needed, but adjust the quantity to about 1/4 teaspoon.
• Make sure your waffle iron is well heated before pouring the batter to avoid sticking.
• Leftover waffles can be stored in the refrigerator for up to 2 days or frozen for longer storage.
• Reheat waffles in a toaster or oven for best texture retention.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Pan Waffle Iron Cooking
• Cuisine: American

Keywords: Pumpkin pie waffles, gluten-free waffles, fall breakfast, pumpkin spice waffles, healthy waffles, oat flour waffles