Ready for the weekend? I am! This has been such a crazy October. I can't believe Halloween is right around the corner.
I know, I know, pumpkin is literally seeping out of everything right now. Coffee, candles, soup, soap, Peeps. Nothing is safe. If one more article tells me to make a pumpkin keg, I'm going to lose my mind. But guys, these are home made, and drizzled with caramel sauce. So even if pumpkin ain't yo thang, or if you're so sick of it, these are still freaking delicious and not too pumpkin-y.
This season I had a lot of friends and family visit who have food allergies. So it was a great opportunity to experiment with dairy-free and gluten-free recipes! I got this waffle recipe from the Minimalist Baker, who in my humble opinion is a dream boat and a genius. Because I am not nearly as savvy, these are not full-on vegan, but they are dairy free and delicious. That being said, my homemade caramel sauce is not, but there are really great caramel sauces on the market that are.
Despite its name, pumpkin spice has no pumpkin in it. I dunno what I was thinking when I was a kid, maybe that it had powdered pumpkin essence? But if you don't have pumpkin spice at hand, you can mix cinnamon, nutmeg, and ginger together. Bam! You're own hand-crafted pumpkin spice.
1/4 pumpkin puree
1/4 cup brown sugar
1 tablespoon vegetable oil
1 teaspoon baking powder
1 teaspoon pumpkin pie spice OR:
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup almond milk
1/3 cup coffee
1 1/4 cup all-purpose flour
1/4 cup pecan halves
Caramel Sauce, for topping or maple syrup
- If you need to keep your waffles warm for a while, also preheat the oven to 250 F.
- In a large bowl, mix the egg, puree, brown sugar, oil, baking powder, and all the spices together. Stir in the almond milk and coffee.
- Lastly, gently mix in the flour. Make sure not to over stir! You want to use the muffin method here, leaving the mixture alone once the flour has just been wetted. Let it rest for 20 minutes. Turn on your waffle maker to preheat.
- Generously spray the waffle iron with cooking spray, and pour 1/4 cup mixture into the center. Press and allow to cook following your irons instructions.
- If warming in the oven, place the waffles on a tin or cookie sheet and cover with a slightly damp towel.
- Toast the pecans in a sauce pan, tossing gently over medium heat until just browning and aromatic.
- Serve drizzled with caramel sauce or syrup, sprinkled with pecans! Don't forget a big mug of coffee or tea!