I may have gone slightly pumpkin crazy this year: two batches of Pumpkin Snack Cake, two different types of pumpkin soup, and a pumpkin chiffon pie. And I'm not done yet! We got two more pie pumpkins with our last produce basket. Some of it is earmarked for pumpkin pie. But I decided that some of it should go into waffles. There are a lot of different pumpkin waffle recipes out there. I looked at a few, but I was intrigued by the use of oat flour in this one.

Pumpkin Waffles

Slightly adapted from Cookie + Kate

Ingredients

• 200g oat flour¹
• 1 Tbsp. baking powder
• 1/2 tsp. coarse sea salt, ground
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 3 large eggs
• scant 2/3 c. milk
• 7 Tbsp. unsalted butter, melted
• 1/2 c. pumpkin purée
• 3 Tbsp. maple syrup
• 1 Tbsp. vanilla extract

Directions

1. Sift baking powder into flour.
2. Add salt, cinnamon, ginger, nutmeg, and allspice and mix well.
3. In a separate bowl, whisk eggs.
4. Add milk, butter, pumpkin, maple syrup, and vanilla to eggs and mix well.
5. Add dry ingredients to wet and stir to just combine. (It will be a bit lumpy.) Set aside for 10 minutes.
6. Pour batter into preheated waffle iron and cook until done. (Amount of batter and cooking time will vary according to waffle iron and settings.)
7. Repeat until all batter has been used up.
8. Serve with maple syrup, fruit, and/or whipped cream.

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¹ I had a bit of extra whole wheat flour left over from making bread, so I used that and then added oat flour to make 200g. ^Back