bakingglutenfreememories Pumpkin season is here! I love all things pumpkin and I know many others do as well, so I thought pumpkin pecan waffles would be a good idea. These are especially good to make when you only have a little canned pumpkin leftover that you are not sure what to do with.
These waffles have a lovely balance of spices, pecans, and pumpkin that no flavor stands out too strongly. They contain no added sugar, only the natural sweetness of pumpkin. The texture is soft with a lightly crisped top as all waffles should have. The time to make these is minimal which is always great and only one large mixing bowl is needed.
Besides the usual butter and maple syrup addition, these waffles are also delicious with fresh whipped cream. Plus, they store well in the freezer if you have any leftovers.
Ingredients You Will Need
– King Arthur Gluten Free Measure for Measure Flour
– Pumpkin spice
– Baking powder
– Baking soda
– Sea salt
– Eggs
– Avocado or canola oil
– Canned pumpkin
– Unsweetened almond or cashew milk
– Chopped pecans
How to Make Pumpkin Pecan Waffles
First start with the wet ingredients. Use a medium or large size mixing bowl and add the canned pumpkin, eggs, and oil. Mix together and then add in the almond or cashew milk. Continue stirring until it is thoroughly mixed.
You will next add in the flour, baking powder, baking soda, salt, and pumpkin spice. Mix until the batter is smooth. Please note that though you may use a different gluten-free all-purpose flour than the one suggested, the outcome may vary. Unfortunately, not all gluten-free flours are the same since they will contain a differing combination of grains and starches. Even the added gums will change the baking result. That is why I will sometimes suggest a certain brand of flour. Baking is most definitely a science project, especially gluten-free baking!
Then chop the pecans and stir them into the batter. The batter should be thicker in texture, but still easy to stir.
Next, set the waffle maker on a medium-high setting. Once the waffle iron indicates it is heated, scoop out your desired amount of batter. This recipe will make four 6 1/2” waffles with a little remaining batter. For more uniform waffles, it is helpful to use the back of a large spoon and smooth the batter out on the waffle iron in a circular motion.
Cook each waffle until the iron indicates it is ready, about 3-4 minutes. Then serve them warm with butter, maple syrup, or fresh whipped cream.
Storage Tips and Notes
– These waffles are great as leftovers! Store them in a sealed bag in the refrigerator for 3 days or in the freezer
– Simply pop any leftover waffles in the toaster oven for a couple minutes so that they’ll taste freshly made
– Walnuts are a good substitute for pecans if you are allergic or you don’t have them on hand
– Coconut milk can also be substituted for almond or cashew milk
– Another delicious topping option is raspberries, fresh or frozen depending on the season
Pumpkin Pecan Waffles
Ingredients
- 2 cups King Arthur Gluten Free Measure for Measure Flour (301g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1½ teaspoons pumpkin spice
- 2 eggs
- ½ cup canned pumpkin (4.3oz)
- ⅓ cup avocado or canola oil (70ml)
- 1¼ cups unsweetened almond or cashew milk (296ml)
- ½ cup pecans, chopped
Instructions
- In a large bowl, add in the pumpkin, eggs, and oil. Stir together and add in the almond milk, stirring until it is mixed thoroughly.
- Then add in the flour, baking powder, baking soda, salt, and pumpkin spice. Mix until the batter is smooth. The texture should be thick, but still easy to stir.
- Stir in the chopped pecans. Set the waffle iron to a medium-high setting. Once the iron is ready, scoop out the desired amount of batter. Cook each waffle until the iron indicates it is ready, about 3-4 minutes.
- Serve the waffles warm with your choice of toppings.
