Pumpkin spice waffles


The chickpea flour cookbookIt 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
  1. Preheat the oven to 250°F and preheat a waffle iron to medium heat.
  2. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. 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.
  4. 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).
  5. 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.
  6. Serve with maple syrup.

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