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. 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. 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. 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. 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.