I sometimes just have an idea for a food, and figure, there must be something like that out there, so I check out the search engines to see if I can find anything that matches the vision I have in my mind. Here, I thought…I’ve seen pumpkin pancakes, but what about waffles? There must be a recipe for pumpkin waffles out there… And, there was! I actually came across a blog that is entirely dedicated to pumpkin waffles. Seriously! You can check it out here. And when I saw that they, the testers of pumpkin waffle recipes, had a recipe that they considered the Ultimate Pumpkin Waffles, I knew I had to try it! I thank them for all their hard work & dedication, in creating what is most certainly, the Ultimate Pumpkin Waffle.
The verdict? Well, my entire family, the kids included, LOVED these waffles! We topped them with some vanilla ice cream and maple flavoured syrup, and everyone just gobbled them up. Definitely a hit!
I am submitting this post to Jenn’s Gluten Free Substitutions round up . She has a great collection of gluten-free substitution ideas, that you can check out here. I can’t wait to see all the other recipes that have been developed from adaptations of adaptations, or just from accident! Thank you, Jenn Cuisine for doing this!
I got about 6 large Belgian style waffles using this recipe
- 1/2 cup light brown sugar
- 6 Tbsp cornstarch
- 2 1/2 cups all-purpose gluten free flour blend (see note)
- 1/2 tsp xanthan gum
- 3 tsp baking powder
- 1 tsp salt
- 3 1/2 tsp cinnamon
- 4 tsp ginger
- 1/2 tsp cloves
- 1 tsp freshly ground nutmeg (1/2 tsp packed, ground nutmeg)
- 4 large eggs
- 2 cups whole milk (I used 1% without a problem)
- 2 cups pumpkin puree
- 1/2 cup melted, unsalted butter
- Lightly oil your waffle iron and set to desired temperature. Allow to preheat while you prepare the batter.
- In a large bowl, combine the brown sugar and cornstarch. Whisk to combine. Add the remaining dry ingredients, and stir to combine.
- Separate the eggs, whites into the bowl of a stand mixer (if using), and yolks into a medium size bowl.
- Add the pumpkin and the milk to the egg yolks. Whisk to blend and set aside.
- Beat egg whites until stiff peaks form. Set aside.
- While whisking, pour melted butter into egg yolk/pumpkin/milk mixture.
- Add the pumpkin mixture to the dry ingredients, mix until just combined. If they are still slightly lumpy, that is alright. That will work out when the egg whites are added.
- Place half the whipped egg whites in the pumpkin mixture, and fold in. Add the remaining egg whites, and fold in until no white remains.
- Scoop batter onto hot waffle iron, and cook until done. I found these took a little longer than my normal waffles, and I think that is due to the moisture that the pumpkin adds to these.
NOTE: The all-purpose gluten free flour mix that I use is from Cybele Pascal , and is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Source: Converted to gluten-free from a recipe at Pumpkin Waffles