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–+ servings

White Chocolate Chip Pumpkin Waffles

5 from 2 votes
Serves: 14 mini waffles
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 2 cups oat flour
  • 1 cup pumpkin puree
  • 2 eggs
  • 3/4 cup milk of choice, I used almond
  • 1/4 cup liquid oil, I used coconut
  • 1/4 cup pure maple syrup, plus more to top
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup white chocolate chips

Directions

  1. Heat your mini waffle maker (or larger one) while you prep the batter.
  2. In a medium bowl, whisk together the pumpkin puree, eggs, maple, milk, oil and vanilla.
  3. Fold in the spices, baking soda, baking powder and oat flour and stir together until well combined.
  4. Stir in the white chocolate chips.
  5. Grease your waffle iron between every 2-3 waffles. Pour 1/4 cup of batter into your mini waffle maker, or about 1/3-1/2 cup if using a larger waffle iron. Let cook for about 1-2 minutes, then repeat with remaining batter.
  6. Serve with maple syrup, extra cinnamon and toppings of choice!
  7. You can freeze the waffles for up to 3 months. To reheat, bake in toaster or oven on 350 for 10-12 minutes from frozen.