For me, it’s not officially the fall season until I’ve had something with pumpkin. I know what you’re thinking. There are pumpkin products in the stores as early as August! Isn’t it crazy how that happens? We’re still running around in flip flops and glopping on sunscreen and wham. Just like that. It’s fall. However, for a gluten free girl like me, it’s not easy to indulge in the pumpkinpalooza frenzy, unless of course, your idea of pumpkin is ordering a Pumpkin Spice Latte from Starbucks and calling it fall! While we’re on the subject of the iconic coffee beverage, I just can’t seem to get behind it. You? I am 100% a fall season gal, but when it comes to the PSL, no thanks. I digress.
This year, I decided that my first taste of pumpkin would be of the homemade, breakfast-y kind. The kind that’s served hot and sprinkled with lots of homemade cinnamon sugar. Here’s my recipe for delicious Pumpkin Waffles, which are gluten free, of course. Trust me, you’d never know the difference. They beat the frozen, boxed gluten free waffles any day of the week. And I suppose if you really want to, you could wash it down with a PSL. Ha!
Gluten Free Pumpkin Waffles with Cinnamon Sugar
- 1 cup buttermilk 1 cup
- 1 egg
- 2 Tbsp. canola or grapeseed oil
- 1 cup King Arthur all-purpose Gluten Free baking mix
- 1 Tbsp brown sugar
- 1 pumpkin pie spice
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 Tbsp. pure pumpkin (not pie filling)
- 1 tsp. vanilla extract
- Step 1 In a bowl, combine all of the dry ingredients and whisk together to blend.
- Step 2 In a separate bowl, combine the wet ingredients and whisk until combined.
- Step 3 Add the wet ingredients to the dry and whisk well. The batter will be thick. I prefer to thin the batter a little by adding a splash or two of regular or low-fat milk.
- Step 4 Let batter sit while the waffle iron preheats.
- Step 5 Using a gluten free non-stick spray like Pam with Butter, spray the iron.
- Step 6 Add a ladle of the batter to each side of the iron. You may need to help push the batter to the edges a bit since gluten free batter is thicker than regular waffle batter. Don’t overfill the iron or the batter will seep out the sides.
- Step 7 Using a tool that won’t scratch the iron, gently remove the hot waffle and set aside to cool while you continue making the rest of the waffles. If eating right away, serve them hot.
- Step 8 Sprinkle generously with a mixture of granulated sugar and cinnamon.
For the homemade cinnamon sugar, just mix a bit of granulated sugar with cinnamon. Add more or less cinnamon depending on your preference.
If freezing the waffles, allow them to cool. Wrap individually in parchment paper and place in a freezer bag. When ready to use, defrost the waffle and pop in toaster oven to warm through and lightly crisp up.