I love when fall arrives and it is time for pumpkin. Real pumpkin. Yeah, not the fake stuff or “pumpkin flavor” that is everywhere alongside tons of added sugar. I’m not quite sure why I love it so much. We didn’t eat it growing up, aside from perhaps in a pumpkin pie or some bars. Is it the abundance of pumpkin patch pics in our newsfeed? Who knows. All I know is I really enjoy this time of year and currently have three pumpkins in my apartment that I am starting to make plans for.
Pumpkin contains FODMAPs but the amount in this recipe will be in the low range. Per Monash guidelines, 1/4 cup is considered low and 1/2 cup is moderate. This recipe contains 1/3 cup, but is 2-3 servings.
I had some leftover canned pumpkin (it isn’t cheating as it is so easy to have on hand) and decided to whip up a batch of pumpkin spice waffles to satisfy my craving. You can definitely use homemade puree if you have some real pumpkins sitting around. Just be sure you use the sugar pie pumpkins, not the carving ones!
These waffles are a delicious variation of the standard but happen to be gluten and wheat free. If you are wondering, they are not super pumpkiny. Not sure that is a word, but I’m going with it! You can taste the pumpkin a bit, but it isn’t overpowering. The pumpkin also adds the lovely orange color and nutrients to the waffles. Hello vitamin A! When you are ready, top them with this super simple chocolate sauce and some maple syrup and whipped cream and you really have something!
If you don’t have the individual spices you can also use 2 1/2 teaspoon pumpkin pie spice instead.
The batter will be thick!
- 1¾ cup gluten free flour blend
- ¾ tablespoon baking powder
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon clove
- 2 eggs
- ½ cup milk (I use almond)
- ⅓ cup coconut oil (or butter, melted)
- ⅓ cup canned pumpkin (or puréed)
- 2 tablespoon maple syrup
- ½ teaspoon vanilla
- In large mixing bowl, combine the all the dry ingredients (first 7). Whisk to combine.
- In a medium mixing bowl, beat the eggs. Then add milk, coconut oil, pumpkin purée, maple syrup and vanilla. Whisk ingredients until thoroughly mixed.
- Plug in waffle maker to preheat.
- Pour the liquid mixture into the dry mixture and stir until just combined (the batter will be a little lumpy). Let the batter rest for 5 minutes (you don't need to do this, but I did).
- The batter will be thick, so don't worry! Pour batter onto the heated waffle maker, enough to cover the center area and close the lid.
- Once the waffle is golden, transfer it to a cooling rack (my waffle maker has a light that turns off to indicate done, but keep an eye on them). Don't stack them or they will get soggy. You can keep them warm by placing them in low oven. Repeat with remaining batter and serve with maple syrup or homemade chocolate sauce (recipe link in above text).