Nutty Pumpkin Waffles

NUTTY PUMPKIN WAFFLES
(adapted from Libby's)

2 c. GF oat flour
1/4 c. sugar
1 Tbsp. cornstarch or arrowroot
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
2 eggs (I use Ener-G egg replacer)
1 3/4 c. milk (I use coconut milk)
1/2 c. canned pumpkin
2 Tbsp. butter, melted
3/4 c. chopped pecans

Combine flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger, and nutmeg in large bowl. Combine eggs, milk, butter, and pumpkin in medium bowl and mix well. Add to flour mixture. Stir in pecans.

Cook according to waffle iron's directions.

PUMPKIN MAPLE SAUCE

1 c. maple syrup
3/4 c. canned pumpkin
1/4 tsp. cinnamon

Combine and heat in small saucepan until warm.

DOUBLE BATCH w/full modifications
556 g Pillsbury gluten free flour
100 g sugar
20 g cornstarch
20 g baking powder
4 tsp cinnamon
1 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
2 Tbsp Ener-G + 4 oz water
2 c almond coconut milk + 3/4 c cream + 3/4 c water
1 c pumpkin
4 Tbsp melted butter
190 g pecans