It seems that whenever autumn hits, the Pumpkin Spice trend kicks off into high gear. Why not satisfy your craving for pumpkin spice lattes with something that will stick with you a little longer – waffles!? These waffles are a cinch to make and freeze well. Just pop them into the toaster from the freezer for an ‘instant’ breakfast that is sure to satisfy.
2 1/2 c. (9 oz) Better Batter Gluten Free Pancake and Biscuit mIx
1 1/2 c (or 1 15oz) can pumpkin pie filling
4 large eggs
1/4 c. canola oil
1 c. brewed coffee (cold), plus 1 c coffee reserved to use as needed
Vegetable oil cooking spray for cooking
Maple syrup for serving
Preheat waffle iron on medium setting, spraying very well with cooking spray. Preheat oven to 225 – this is to keep waffles hot while you are cooking batches.
Place all ingredients except reserved 1c coffee in in a large bowl, mixing well to combine. if mixture is a little too thick to pour, add enough reserved coffee to thin. Batter should be about the consistency of thick pancake batter. Spoon or pour into a well sprayed waffle iron set to medium setting, spreading until the batter touches all edges. Close the iron, and cook the waffles until steam no longer rises from waffle iron – about 5-7 minutes. Remove from waffle iron and place on a tray or rack in warm oven. Repeat until all batter is used. Serve with whipped cream and pumpkin pie spice sprinkled on, or with maple syrup and butter, if desired.