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. 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 will call these The Ultimage Gluten Free Pumpkin Waffles.
The Ultimate Gluten Free Pumpkin Waffles
Top with some whipped cream and maple syrup, these Ultimate Gluten Free Pumpkin Waffles will satisfy your pumpkin spice craving.
Ingredients
- 1/2 cup light brown sugar
- 6 tablespoons cornstarch
- 2 1/2 cups all-purpose gluten free flour blend (see note)
- 1/2 teaspoon xanthan gum
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 1/2 teaspoons cinnamon
- 4 teaspoons ginger
- 1/2 teaspoon cloves
- 1 teaspoon 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
Instructions
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.
Notes
The all-purpose gluten free flour mix that I use 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.
Adapted from a recipe at Pumpkin Waffles
CinnamonQuill/GlutenFreeFeed.com says
These look brilliant; maybe they'd even replace pumpkin pie as a dessert?! Maybe… Oh man, I love waffles, and I'm not sure I've ever made homemade GF waffles…don't have a waffle maker, yet! Gosh, these are truly picture-perfect; mind mailing me one, please? 🙂 Well done!
• friX • says
Waauw, these look ass-kicking good !
The Not So Perfect Housewife says
Oh my goodness. These look delicious!!
Thanks so much for sharing the recipe and the free book link!
Paula - on behalf of Rudi's Organic Bakery says
Oh wow…I love pumpkin everything…that sounds delicious! My mom used to have a great recipe for pumpkin chocolate chip cookies, but she lost it 🙁 We still bicker over it to this day. haha.
Thanks for sharing…and making my mouth water!
-Paula
on behalf of Rudi's Gluten Free Bakery
p.s. If you're interested, we’re giving away a free loaf of gluten-free bread every day this month on the Rudi’s Gluten-Free Facebook page, in honor of the Celiac Sprue Association celebrating Celiac Awareness Month in October.
Wendy says
Ummmm….I want one of these RIGHT NOW!
Lisa says
This looks amazing!
Do you have any rules, tips on learning to cook GF from scratch? I've got some great recipes I'd love to convert, I just don't know where to start.
Any help would be so appreciated.
Jenn says
These waffles look amazing!! What a beautiful Autumn breakfast! And you never ever have to apologize for having pumpkin on the mind, I heart pumpkin anything! Thanks again for participating!
Sarah says
that's a fluffy looking gluten free waffle. wonderful. I love pumpkin and think I need to make these this weekend. Thank you!
betty r says
Ooh Jeanine these pumpkin waffles look so delicious! Do you eat them with white sauce? 🙂
Tasty Eats At Home says
Wow, these look good! Crisp on the outside, fluffy inside, and all pumpkin-y? Yum!
withoutadornment says
This makes me really want a waffle maker!
Eliana says
Waffles are a bit deal at my house and these look like they won't disappoint.
Maggie says
I saw these on Carrie's site and I just had to come check them out! They look perfect. I have a waffle maker on my Christmas list 🙂
Carrie says
Thank you SO Much for sharing this on my round up this week! YUM!
Sofia says
Just made these for the first time, and they are amazing! Thank you so much for adapting and posting the recipe, my family will be making these frequently.
Julie says
These waffles were great. They did not taste gluten-free at all. Everyone loved them!
Jeanine says
Awesome!! That’s what I want from my recipes, for them to be great, not “good for gluten-free”. 🙂
Jenn says
found this on a google search – should have know to just come here first! This is my first GF Thanksgiving…these will be perfect! thanks 🙂
Jeanine Friesen says
You’re very welcome, Jenn! I have quite a few pumpkin recipes here, so this fall you shouldn’t feel deprived of your pumpkin fix! 🙂
Betty says
Just made these and they are wonderful. Worth the work. Thanks for the great recipe
Jeanine Friesen says
Glad to hear that, Betty! 🙂
jill says
This recipe is awesome .My whole family went nuts over them.
jill says
This recipe is awesome .My whole family went nuts over them.
erin h says
These were absolutely delicious! I didn’t even take the time to separate the eggs/fold in the egg whites, and I didn’t have xanthan gum. They were still amazing! I did use evaporated milk instead of whole milk and William Sonoma “Cup for Cup” gluten free flour- Its my favorite. Wow! I wrote this one down for future use, thanks!
Jessica says
could you sub coconut oil for the butter? i’m dairy free and i love making your cinnamon rolls, but i haven’t tried making those df yet…
Jeanine says
I haven’t tried, but you’re welcome to give it a try. If you do, lmk how it worked. I think it should. If not that, definitely Earth Balance baking sticks, I’ve used those in the past.