pumpkinpalooza – pumpkin spice waffles

by Stacy

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.

pumpkin spice waffles

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.

Pumpkin Waffles

Adapted from the Mother Load

Ingredients:
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
2 eggs
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

Directions:
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.

pumpkin spice waffles

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