After making a batch of Pumpkin Butter Mochi, I was left with a bit of pumpkin purée. Sticking with the pumpkin-and-mochi theme, I decided to finally put my Dash mini waffle maker to good use (I bought it a few years ago but have only used it a couple of times!) and make Pumpkin Mochi Waffles.

Some mochi waffle recipes call for all-purpose flour, but I wanted to keep these completely gluten-free. So I used glutinous rice flour along with a little tapioca starch. This was my first trial, but I was really happy with how they turned out! The waffles had a lovely pumpkin flavour, a soft and chewy centre, and lightly crisp edges. Don’t expect the kind of extra crispy exterior you get with regular waffles though, but if you’re into that stretchy, springy mochi texture, these are for you!

I happened to have a jar of salted caramel in the fridge, so I drizzled some over the waffles. I’m usually not one for syrup on my pancakes or waffles (gasp!), but I have to say, it was delicious—especially with the melty salted butter! These waffles are also wonderful on their own, though if you prefer a sweeter bite, you can add an extra half to one tablespoon of sugar to the batter.

Since I only had a small amount of pumpkin left, this recipe makes about eight mini waffles. You can always double the recipe, and freeze any extras. Personally, though, I like making smaller batches—mochi is best enjoyed fresh, and this way, I also don’t end up overindulging!😂

If you’re looking for more fall mochi inspiration, make sure to check out these recipes: Baked Pumpkin Mochi Donuts, Savoury Fried Pumpkin Mochi, Pumpkin Mochi, Pumpkin Mochi Ice Cream.🎃

Did you make this recipe?

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PUMPKIN MOCHI WAFFLES

Makes 8 mini waffles (using Dash mini waffle maker)

Ingredients:

110g (1 cup) glutinous rice flour (aka sweet rice flour)
30g (1/4 cup) tapioca starch
2 tablespoons sugar
1.5 teaspoons baking powder
1/2 teaspoon cinnamon powder*
1/8 teaspoon allspice powder*
1/8 teaspoon ginger powder*
1/8 teaspoon nutmeg powder*
1/8 teaspoon cloves*
1/8 teaspoon salt
1 large egg, beaten
180g (3/4 cup) canned pumpkin puree
125 ml milk
1/2 teaspoon vanilla
melted butter or oil for greasing

*You can substitute these spices with 1 teaspoon of Pumpkin Spice

Method:

1. In a medium mixing bowl, whisk together all the dry ingredients (glutinous rice flour, tapioca starch, sugar, baking powder, spices and salt).

2. In a separate bowl, combine egg, pumpkin, milk and vanilla.

3. Add the wet ingredients to the bowl of dry ingredients. Mix well to combine.

4. Preheat waffle maker. When ready, lightly brush some melted butter or oil onto both cooking surfaces.

5. Place approximately 1/4 cup batter onto centre of waffle maker and cook for 8-9 minutes (cooking time will vary depending on your waffle maker). Transfer to a wire rack. Repeat with the remaining batter (Tip: to keep waffles warm, preheat oven to 200F. Set the wire rack on a baking sheet, and keep this in the oven. As you finish cooking each waffle, place it on the wire rack in the oven.)

6. Enjoy with desired toppings or even on its own!

Note 1: To save time, you can prepare the batter 1 to 2 days in advance and store covered in the refrigerator. Let the batter sit at room temperature for 30 minutes prior to cooking.

Note 2: Any leftover waffles should be stored in an air-tight container. They can be refrigerated for 4-5 days or frozen for up to 3 months. Prior to eating, thaw waffles and then heat in toaster oven at 350F for about 5 minutes until the centre is soft.