Gluten Free Pumpkin Spice Waffles
October brings Pumpkin Spice Waffles, with the flavors of pumpkin, cornbread and of course pumpkin spice joining together for a perfect taste of Fall.
Ingredients
- 180 g cornmeal
- 60 g masa harina
- 1 T Pumpkin Pie Spice or to taste
- 1 t salt
- 1 T baking powder
- 2 eggs
- 1 1/2 c milk
- 1 c pumpkin puree
- 2 T oil
- 1 t vanilla extract
Instructions
- Mix the first five (dry) ingredients together in a bowl. Set aside.
- Beat the eggs until light and lemon colored. Add milk, pumpkin puree, oil and vanilla to the eggs, beat until smooth and well blended.
- Add the dry ingredients to the wet ones, about a third at a time, beating after each addition. Beat until smooth.
- Let rest half an hour (up to overnight - refrigerate if longer than half an hour.)
- Bake waffles in your waffle iron according to directions.
Notes
Make them ahead if desired - they reheat beautifully in a toaster. Freeze if you plan to keep them more than 2-3 days.