Healthy Baked Pumpkin Waffles

Healthy Baked Pumpkin Waffles

2 ¼ cups (270g) white whole wheat flour or gluten-free* flour (measured like this)
3 ¾ tsp homemade pumpkin spice (see Notes!)
2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp unsalted butter or coconut oil, melted
2 large egg whites, room temperature
1 tbsp (15mL) vanilla extract
2 tsp pure maple syrup, room temperature
½ cup (144g) pumpkin purée (not pumpkin pie mix!)
¼ cup (60g) plain nonfat Greek yogurt
¼ cup (60mL) white vinegar
½ cup (120mL) nonfat milk
½ cup + 2 tbsp (150mL) water

Preheat the oven to 350°F, and lightly coat 2 waffle pans with nonstick cooking spray.
In a medium bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla, and maple syrup. Add in the pumpkin purée, Greek yogurt, stirring until no large lumps remain. Stir in the vinegar, milk, and 2 tablespoons of water. Alternate between adding the flour mixture and remaining water, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
Divide the batter between the prepared waffle pans. Bake at 350°F for 13-16 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack.
FOR WAFFLES WITH CRISPY OUTSIDES: Let the waffles cool completely to room temperature. Toast individual waffles in a toaster oven until deep golden brown on the outside.