Pumpkin Waffles (Gluten Free)

Pumpkin Waffles - a quick and fun breakfast

My kids love a quick, ready to eat breakfast. Waffles are great for that. These are so quick to put together, but also, after I make them, I wrap the extras, put them in the fridge and then they are ready to pop into the toaster or use in a sandwich (my favorite - although not with pumpkin flavored ones.. haha)

There is something about the little pockets, which make waffles seem very fancy to my kids too. They really feel like it's a special treat, which is always nice, especially in a recipe that has only 1-2 tablespoons of sugar in it.

If you don't like syrup, like me, these are great with just butter, or nut butter. My daughter thinks they would be good with cream cheese on top and a sprinkle of cinnamon. My family assures me that they are great with maple syrup though. So top them how you like, either way - delicious. (I'm going to try cream cheese next)

And I guess the flavors here might be more suited to fall, but I have a whole bunch of pureed pumpkin in the freezer that I wanted to use up. I hope you try these and like them too.

What's your favorite waffle flavor? Or favorite quick breakfast?

Gluten Free Pumpkin Waffles

Yield: 8 waffles (in my waffle maker)
Preparation time: 5min
Cook time: 5-7min

Ingredients:

• 140 g (1 cup) all-purpose gluten free flour mix
• 1 teaspoon xanthan gum, if not included in your mix
• 2 tablespoons sugar (I use coconut sugar)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon pumpkin pie spice
• ½ cup pumpkin puree
• 1 large egg
• 2 tablespoons butter, melted and cooled
• ½ cup milk
• 1 teaspoon apple cider vinegar

Instructions:

1. In a medium bowl, mix together the flour, xanthan gum (if using), sugar, baking powder, baking soda and salt. Set aside.

2. In another medium bowl, mix together the pumpkin, egg, butter, milk and apple cider vinegar.

3. Make a well in the center of the dry ingredient s, then add the wet ingredients in and stir until combined.

4. Cook according to your waffle maker’s instructions.

Gluten Free Pumpkin Cupcakes

So it's pumpkin season, and I'm taking part enthusiastically this year. I don't usually like pumpkin, mostly because I haven't really given it a chance. I just wrote it off as gross after a really bad store-bought pumpkin pie. I made my first pumpkin pie this year for thanksgiving and actually liked it. Also I received a pumpkin from someone last week and I'm going to prepare it tomorrow which is really exciting for me because I haven't done so before. Do you make your own pumpkin puree?

I brought these to my parents going away dinner a few weeks ago and everyone there liked them.  It really makes me so happy to come up with gluten free replacements for everything I used to eat, even when things like a cupcake aren't things I'd eat everyday.  There is such comfort in knowing I can make them whenever I want, and that they will taste just as good as one made with wheat flour. 

Yes, this post is picture heavy, because of course these cupcakes tasted good, but look how CUTE they are too! Perfect for bringing out to an event.

For these cute cupcakes, I used tinned pumpkin. And I topped them with a cinnamon cream cheese buttercream icing, but they are just as good without icing. I hope you try them and like them.

Gluten Free Pumpkin Cupcakes

Pumpkin Cupcakes

Prep Time: 10 minutes

Cook Time: 18-20 minutes

Yield:16-18 cupcakes

Ingredients:

• 280 grams all-purpose gluten free flour
• 1 teaspoon xanthan gum if your mix doesn’t include it
• 1 ½ teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 113 grams butter, at room temperature
• 1 cup sugar (or coconut sugar, xylitol, or ½ cup truvia)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (canned)
• ½ cup milk with ½ teaspoon vinegar (or half cup buttermilk)

Instructions:

1. Preheat oven to 325 and line muffin tin with paper cups.
2. Combine dry ingredients in a small bowl.
3. Cream together butter and sugar until very light in color and fluffy.
4. Add eggs one at a time, and mix to combine.
5. Add vanilla, pumpkin and milk and mix again.
6. Add dry ingredients, half at a time, mix until flour is incorporated.
7. Fill muffin cup with batter, just over halfway.
8. Bake until done (about 20 minutes). Check for doneness with a toothpick – they are done if the toothpick comes out with a few crumbs, no wet batter.
9. Let cool, and then serve as is, or top with icing for a sweeter treat. In the photos, I topped them with cinnamon cream cheese buttercream.