Pumpkin Spice Waffles

Here's another baked item (but in a waffle iron) made with a vegetable and some whole grain flour. These make your kitchen smell delicious. 

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Pumpkin Spice Waffles

Adapted from: America's Test Kitchen

Yield: five to seven 7-inch Belgian waffles

ATK prefers store-bought oat flour with a very fine grind. They suggest if you don't have access to the flour, grind some old-fashioned oatmeal in a food processor into as fine a meal as you can get, about 2 minutes. They warn that it will be different, more dense. They also warn against using toasted oat flour in the recipe.

I made no adjustments for altitude.

2 1/2 c oat flour

1/2 c AP flour

1 teas ground cinnamon

1 teas baking powder

1/2 teas baking soda

3/4 teas salt

1/4 teas ground nutmeg

1/4 teas ground cardamom

1 (15-oz) can unsweetened pumpkin puree

1 1/4 c plain low-fat yogurt or Greek yogurt if that is all you have

2 large eggs

1/4 c oil (ATK recommends expeller-pressed canola oil)

1/4 c sugar

1 teas grated fresh ginger (if you like ginger, use more)

Heat your oven to 200F for keeping waffles warm after baking. start heating your waffle iron.

Place both flours, cinnamon, baking powder and soda, salt, nutmeg and cardamom in a large bowl and whisk together.

Measure yogurt in a large liquid measuring cup and add pumpkin, eggs, oil, sugar, and ginger and stir until combined. Pour into the flour mixture and whisk until smooth and well combined. If you use Greek yogurt, you'll need to add some milk or water until the texture is like cake batter or a thick pancake batter. 

When ready to bake, brush the iron with oil. Add a scant cup of batter and close the lid, cooking according to manufacturer's directions. Cook until waffles are deep golden brown and crisp. Serve immediately or keep warm in the oven on a cooling rack. 

Notes:

The original recipe found here instructs cooks to reduce the liquid in canned pumpkin by draining on paper towels. This worked well; in fact, too well. I had to add liquid and it was guess work, basing my guesses on what I thought waffle batter ought to look like. I added extra milk several times. The second time I made the waffles, I didn't drain the canned pumpkin and still had to add more liquid to attain the correct texture. 

You can substitute whole wheat flour for some of the oat flour, if needed. 

Add-ins are nice. I've used chopped fresh cranberries, blueberries, nuts, pepitas, and/or chocolate chips. I had to oil the griddle more often with some of the add-ins.