Pumpkin Pecan Waffles
These pumpkin pecan waffles are perfect for a fall breakfast! The warm spices, pumpkin flavor, and crunch from the pecans are a lovely combination. Enjoy with some maple syrup or whipped cream.
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.