Hi Reader,
I made my pumpkin waffle recipe a while back, and I wasn’t happy with it. So, we’ve been eating pumpkin waffles for three weeks straight, and I think I’ve finally got it. These are a spin on my oat flour waffle recipe (which is definitely up there with the recipes I make the most!), so they are also made with just oat flour and cornstarch, making them gluten-free if that matters to you. :)
What I didn’t like about my recipe was that they weren’t pumpkin-y enough. Also, why didn’t I use pumpkin spice instead of just cinnamon? You can totally use just cinnamon, but pumpkin spice is so much better. I upped the pumpkin, tweaked the dry ingredients slightly, and the result is a perfectly spiced pumpkin experience all wrapped up in a waffle. Plus, the house smells so good when they’re cooking! I rarely make these on the same day I eat them, since they take a little time and I usually want breakfast asap. So, I make them ahead, freeze them and pop them in the toaster come breakfast time.
A little note about waffle irons. I just use my little Dash Mini waffle iron, which you can get from Amazon or Target for around $12. I have a fancier one that makes larger waffles, but I find the texture is a little too dense with this recipe. Also, you end up with fewer waffles… SO, am I telling you that you have to buy my waffle iron? Not really. I just want you to be aware that if you have a larger iron, you will get fewer waffles, they might be a tad denser, and they’ll take longer to cook.
I hope you enjoy these waffles as much as we do!
P.S. Let me know if you try these!
