Start your day with a plateful of these decadent Maple-Cinnamon Pumpkin Waffles.
Maple-Cinnamon Pumpkin Waffles
Makes 5 to 6 waffles
Ingredients
- 4 cups oat flour
- 2 tablespoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup buttermilk
- 1 cup canned pumpkin purée
- ½ cup vegetable oil
- ½ cup maple syrup, plus more for topping
- 4 large eggs
- 1 teaspoon vanilla extract
- Softened unsalted butter, to serve
- Garnish: ground cinnamon
Instructions
- In a medium bowl, stir together oat flour, baking powder, cinnamon, salt, ginger, and nutmeg.
- In a large bowl, whisk together buttermilk, pumpkin, vegetable oil, maple syrup, eggs, and vanilla. Fold oat flour mixture into buttermilk mixture until just combined. Batter will be thick.
- Preheat oven to 200°. Place a wire rack on a baking sheet. Heat waffle iron* according to manufacturer’s instructions, and lightly spray with cooking spray.
- Spoon batter onto waffle iron (about ¾ to 1 cup per waffle) and cook according to manufacturer’s instructions (spray again with cooking spray if necessary). Transfer waffles to prepared rack and keep warm in oven until ready to serve. Repeat with remaining batter.
- Top with softened butter and maple syrup. Garnish with cinnamon, if desired.
Notes
*We used a 7-inch round waffle iron.
