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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Prepare Waffle Iron: Lightly grease your waffle iron with grapeseed oil to prevent sticking. Preheat the waffle maker according to its instructions.
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.
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