Just when you were happy to have a respite from whole wheat bread recipes I inundate you with pumpkin!
Sorry, it’s a lot of pumpkin for two people to eat. I made some pumpkin cookies, but I wasn’t thrilled with them (not sure if it was the recipe I used, my preferences, or if I just screwed them up). Back to the drawing board.
My husband has been working weekends and having his days off during the week, so for a fancy weekend brunch, I made pumpkin waffles on Monday. They were pretty darn good. As we were down to one lonely egg I only made half the recipe (though I usually make a full batch of any waffle recipe, cook them all, then reheat them in the toaster for a few days), which was perfect for the two of us.
I used this recipe, which was tasty, but the proportions were a bit odd. Part of it could be due to me using homemade puree which has higher water content than canned pumpkin, but the batter was extremely thin. I think I would actually increase the amount of pumpkin and reduce the amount of milk. My waffle iron has numbered settings, and I ran it through the highest one twice and the center was still a little undercooked. You live, you learn. Now that we have replenished the egg supply I will definitely make these again and report back, unless I get motivated enough to whip egg whites separately and give this recipe a shot.
Other than halving the recipe, I also substituted vegetable oil for the melted butter because I was feeling lazy. The butter would obviously give a richer flavor.
Adapted from the Mother Load
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk (note: I would start with 1 cup and add more if needed to make the batter pourable)
4 tablespoons butter, melted and cooled
1.) Preheat your well-oiled waffle iron of choice on a fairly high setting. Whisk together flour, baking powder, baking soda, salt and spices.
2.) In a larger separate bowl, combine eggs, brown sugar, pumpkin puree, milk, and butter. Stir to combine. Fold flour mixture into wet ingredients.
3.) Pour about 3/4 cup of batter onto your waffle iron at a time. Cook for 4-5 minutes until crisp on the outside and heated through. Leftovers can be frozen and reheated in the toaster. Let cool to room temperature before freezing to avoid sogginess from condensation.