These waffles. Like eating pumpkin pie in every bite. And your house smells like pumpkin pie while making them, as well as for hours after. They really are the gift that keeps giving.
I have been craving pumpkin waffles ever since making pumpkin pancakes last weekend. Today was the perfect day to make them; it was a crisp fall morning with the leaves falling, wind blowing, and sun shining. Needless to say these aren’t requirements to whip up something pumpkin-y, but it sure does set the mood 🙂
These little gems are made with oat flour and sweetened with a touch of orange juice. I love pumpkin and citrus together! Also I don’t like my batter to sweet because let’s face it, they’re going to get doused in maple syrup once cooked. Fact.
To really finish these waffles off, I topped my maple syrup soaked waffles with pumpkin butter and a sprinkling of cinnamon. Almond butter would be a delicious topping to try as well, and I’m thinking of adding some chocolate chips to the batter next time. There is no limit to flavor possibilities with these 🙂
My waffle iron made 7 waffles using this recipe, but depending on the brand this number will vary. You can freeze leftovers and pop them in the toaster throughout the week for a quick and delicious breakfast…if you have any leftovers!
* I make my own oat flour. In a high speed blender/food processor/coffee grinder, 2 cups of oats and process until it is s smooth powder. Measure once ground and adjust as necessary.
* My favorite form of egg replacements is flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for every “egg”. Let sit for 5 minutes to reach a gel like consistency.
* Any oil will work here.