Gluten-Free Pumpkin Waffles with Almond Flour

Ingredients

• 1.5 cups (180g) gluten-free all-purpose flour blend
• 0.5 cup (55g) almond flour
• 2 tbsp (25g) brown sugar
• 1 tbsp (8g) baking powder
• 1 tsp (2g) pumpkin pie spice
• 0.5 tsp (3g) salt
• 1 cup (245g) pumpkin puree
• 2 large eggs
• 0.33 cup (80ml) melted unsalted butter
• 0.5 cup (120ml) milk
• 1 tsp (5ml) vanilla extract

Instructions

1. 1

   In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, brown sugar, baking powder, pumpkin pie spice, and salt until no clumps of brown sugar remain.

2. 2

   In a second medium bowl, whisk together the pumpkin puree, eggs, melted butter, milk, and vanilla extract until the mixture is smooth and emulsified.

3. 3

   Pour the wet ingredients into the dry ingredients bowl. Using a spatula, fold gently until no streaks of flour remain, being careful not to over-mix.

4. 4

   Preheat the Belgian waffle iron and lightly grease with cooking spray. Pour approximately 1/3 to 1/2 cup of batter per waffle and cook until steam stops rising from the iron.