Ingredients
Method
- Preheat the oven to 200°F. Place a wire rack on a large baking sheet and set aside.
- In a medium bowl, whisk together the gluten-free flour, dark brown sugar, baking powder, salt and pumpkin pie spice.
- In the bowl of a stand mixer, or using a hand mixer, beat the eggs for 1-2 minutes until light and fluffy. Add the milk, pumpkin, melted butter, and maple syrup and beat on medium speed until combined.
- Add the dry ingredients and beat until just combined.
- Preheat the waffle iron. When the waffle iron is hot, lightly spray the inside with cooking spray, then scoop in the batter. Cook according to the waffle maker’s instructions.
- Serve immediately or keep warm on the wire rack-lined baking sheet in the warm oven until ready to serve.
Notes
- Don't overmix the batter once the dry ingredients are added; mix just until combined to ensure tender waffles.
- For perfectly golden and crispy waffles, make sure your waffle iron is fully preheated before adding the batter.
- Leftover waffles can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or oven at 350°F (175°C) for 5-10 minutes until crisp. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For perfectly golden and crispy waffles, make sure your waffle iron is fully preheated before adding the batter.
- Leftover waffles can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or oven at 350°F (175°C) for 5-10 minutes until crisp. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.