Do you love fall like me and waffles like me? Look no further, these pumpkin waffles are the BEST! They’re filled with warm spices and loaded with delicious pumpkin flavor!
I’m a major fan of waffles! Have you tried chocolate gluten-free waffles! I have this all the time! My Zucchini Waffles are major favorites too. Sweet Potatoes but when it’s pumpkin season, I’m all about this pumpkin waffle recipe!
These are staples in my house during fall season. I will do them in the weekend since I like to do a more elaborate breakfast. We all enjoy a delish fall waffles!
Pumpkin Pure: Use 100% pure canned pumpkin for this waffle recipe. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
INGREDIENTS NOTES:
Almond Butter: which makes them extra moist and yummy. And helps hold your baked goods together.
Avocado oil: While butter may not produce the same light, airy texture that oil provides.
Almond Milk: this recipe works great with almond milk in place of regular milk
Maple syrup: It gives a rich flavor to your waffles.
Vanilla extract: Can’t go wrong with a splash of vanilla extract!
Pumpkin Spice: The perfect blend of spices to give these waffles that warm, cozy, fall flavor. See the “tips” section, below, for a way to make your own pumpkin pie spice blend.
Apple Cider Vinegar: The acids in apple cider vinegar activate the baking powder further, yielding an extra fluffy waffle
Baking powder : is the way to go for fluffy waffles!
Coconut flour: is gluten-free, particularly rich in fibre and low in carbohydrates. I love baking with it, though it can take a little to get used to it. Coconut flour absorbs a LOT of liquid.
Tapioca flour: starchy flour is needed for texture purposes.
Salt: will bring the pumpkin spice flavor
if you don’t have pumpkin spice, use 2 teaspoons cinnamon, 1 teaspoon ground ginger, ½ teaspoon allspice and ½ teaspoon ground nutmeg (cut back on the ground ginger if making these for little kids)
Pumpkin Waffles
Ingredients
½ cup pumpkin puree
¼ cup almond butter
3 tablespoons avocado oil
¼ cup almond milk
2 tablespoons maple syrup
1 Teaspoon vanilla extract
2 teaspoons pumpkin spice
1 teaspoon apple cider vinegar
1 teaspoon baking powder
Pinch of pink salt
¼ cup coconut flour
¼ cup tapioca flour
Directions
- Preheat the waffle maker. Once ready, add avocado oil with a brush.
- While heating, in a bowl mix the liquid ingredients: pumpkin puree, almond butter, avocado oil, almond milk, maple and vanilla essence, and apple cider vinegar.
- In another bowl combine: pumpkin spices, pink salt, coconut flour and tapioca flour.
- Add the dry ingredients to the liquid mixture and combine well. You will have a dense dough.
- Transfer to the waffle maker at medium heat and cook for approximately 3 minutes until golden brown.
Tips
o Serve with coconut yogurt and red berries.
Storage
These waffles are best stored in an air-tight container or baggie in the fridge or freezer. They are best eaten within 3-4 days if stored in the fridge or 2 weeks in the freezer.
Try this recipe at home, share your photos on the stories, and tag us @gmarquezfitness
Enjoy it!
Xx!