Belgian Pumpkin Waffles with Pumpkin Pie Spice is a perfect fall breakfast recipe. These healthy Gluten Free Pumpkin Waffles with deep pockets filled with maple syrup are perfectly crispy on the exterior and fluffy in the inside. These Pumpkin Waffles are so easy to make and perfect for fall mornings or brunches.
In a medium sized mixing bowl, whisk together Oat Flour, Pumpkin Pie Spice, Ground Cinnamon, Cardamom, Ginger, Cloves, Kosher Salt, Baking Powder & Baking Soda.
Add the Pumpkin Puree, Eggs, Oil, Butter, Buttermilk and Granulated Sugar. Mix well until combined.
Pour this batter into the hot waffle iron and cook as per directions.
Serve with maple syrup and whipped cream on top.
Video
Notes
You can easily freeze waffles and store them for a long time. Just wrap each individual waffles with parchment paper and store the stack in an airtight freezer friendly bag. You can freeze waffles for up to 3 to 4 months.
Reheating waffles
There are a couple of ways to reheat waffles. The best part is that you do not have to thaw the waffles before reheating.
Microwave: Place the waffles in a microwave safe dish and reheat in the oven until heated through.
Oven: Preheat the oven to 350F and place the waffles in a parchment paper lined dish. Bake for 10-15 min. This will make the waffles turn crispy!
Air Fryer: Place the waffles in the air fryer and cook for 10-12 min at 350F
Toaster: Lastly if your waffles fit into a toaster, then just toast until heated through.