Tis the season of pumpkin spice everything and I admit I’m a fan of the trend. So much so that when we ran out of oat waffles (which I make in a large batch and freeze for easy breakfasts) I turned the new batch into pumpkin spice waffles. It was a straight forward change and makes the waffles even more healthy (Lots of fiber and beta-carotene in pumpkin) and delicious.
As a reminder we use Ultra Gel in quick breads like waffles for increased tenderness and it keeps them from drying out when frozen.
Pumpkin Spice Waffles with Ultra Gel
(This recipe makes about 2 dozen waffles. It can be halved if you don’t need that many at once.)
11 ounces ground oats
8 ounces flour
6 Tablespoons sugar
6 Tablespoons Ultra Gel
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
4 cups buttermilk (at room temp)
6 large eggs
4 ounces unsalted butter, melted
1 teaspoon vanilla
1/2 cup pumpkin puree (Not pumpkin pie filling, just plain old pumpkin.)
Combine dry ingredients in a large bowl. Whisk together buttermilk, eggs, vanilla and pumpkin. Add wet ingredients to dry and stir to combine. You just want to bring these together, so be careful not to over mix. It’ll be lumpy and that’s a good thing.
Cook according to your waffle iron’s instructions. I use a Belgium waffle maker so I get two thick waffles at about 1/4 cup of batter each per batch. Eat warm with fruit, jam or syrup (Cornaby’s Raspberry Syrup is really good. Apple Syrup is really good, and plain old maple syrup is smashing). Alternatively package waffles into layers in a freezer bag and freeze flat. To reheat toss waffles into a toaster.