And just like that we are into another month. I’m pretty sure that not only is daylight getting shorter and shorter but so are the actually days. Is there really still twenty-four hours in a day because I’m starting to wonder…Well as we ease our way, and by ease I mean dive head first, into the ever approaching holiday season I’m still over here hanging on to what’s left of all things October like pumpkin. Being one of my favorite flavors, you know aside from chocolate, peanut butter, avocado, and so on (I do have a lot) I’m not quite ready to throw in the towel on this beloved ingredient just yet. With that being said, I’ve been obsessed with putting pumpkin into everything, and by obsessed I mean bordering a necessary intervention. I’ve been adding it to everything from smoothies and waffles to pasta sauces, hummus, chili and the occasional spoonful straight from the can (don’t knock it till you try it.) In any event, I couldn’t let the month come to an end without sharing just one more delicious way that you can eat pumpkin by the bucket full, too.
These gluten-free and dairy-free pumpkin waffles are so easy to whip up for your weekend brunch AND they are also a great make ahead meal you can freeze and pop in the toaster when ready to enjoy. That means you can literally eat these babies 7 days a week, 365 days a year…wait for it…you can have all things pumpkin for THE ENTIRE YEAR!
Just give it a minute to soak in…
I know what you’re thinking, that’s seriously the best idea since sliced bread, or in this case pumpkin waffles with maple tahini syrup!
Makes: 4 waffles/ Prep time: 5 minutes/ Cook time: 20 minutes
- 1 1/2 c gluten-free all purpose flour (I used this)
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- pinch of sea salt
- 1 c unsweetened almond milk
- 3/4 c pumpkin puree
- 2 eggs
- 2 tbsp maple syrup
- 1 tsp vanilla
- tahini maple syrup: 1/4 c tahini and 1/4 c maple syrup
- Preheat your waffle iron on the medium heat setting. Lightly spray with a non-stick spray if needed.
- In a large mixing bowl, combine the dry ingredients, flour through sea salt and set aside.
- In a smaller mixing bowl, whisk together the almond milk, pumpkin, eggs, maple syrup and vanilla.
- Add the wet mixture to the dry and mix until no clumps remain.
- Scoop out 1/4 of the batter and pour onto the preheated waffle iron. Close the lid and allow to cook through (time may vary slightly depending on iron used).
- Transfer cooked waffle to a cooling rack and repeat for the remaining batter.
- Just before serving mix together the tahini and maple syrup. Serve along side the warm waffles as a topping. (Store remaining waffles and maple tahini syrup in the fridge.)
Nutrition: (per 1 waffle and 4 tbsp syrup) 280 calories, 10g fat, 42g carbs, 9g sugar, 9g protein