It takes only one forkful of these waffles to make it clear why just about everyone loves pumpkin and spice. But don’t take my word for it: make a batch, pronto, and don’t you dare wait until autumn to do so.
- Yield: 6 WAFFLES
- 1¼ cups (150 grams) chickpea flour
- 2½ teaspoons pumpkin pie spice
- 2¼ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 large eggs
- ¾ cup buttermilk
- ¾ cup pumpkin purée (not pie filling)
- 3 tablespoons unsalted butter, melted and cooled
- 3 tablespoons coconut palm sugar or packed light brown sugar
- 1 teaspoon vanilla extract
- Vegetable oil, for cooking
- Pure maple syrup, for serving
How to Make It
- Preheat the oven to 250°F and preheat a waffle iron to medium heat.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a medium bowl, whisk the eggs; whisk in the buttermilk, pumpkin, melted butter, coconut sugar, and vanilla. Add this to the flour mixture, whisking until just blended.
- Generously brush the waffle iron with vegetable oil. Ladle about ½ cup batter into the waffle mold. Cook the waffles according to manufacturer’s instructions until golden and cooked through, 1½ to 2 minutes. Give the waffle iron one hard press before opening (this helps to prevent the waffle from separating when you open the iron).
- Transfer the finished waffles directly onto a rack in the oven to stay warm, keeping them in a single layer to maintain crispness. Repeat with the remaining batter.
- Serve with maple syrup.