Delicious Pumpkin Waffles for a Fall Breakfast
October 20, 2012Posted by pamela |
We've been experimenting with a lot of pumpkin recipes this fall. The hands-down favorite of all our pumpkin creations has to be these pumpkin waffles. With a subtle spice flavor, they're moist on the inside with a crisp exterior.
Serve them for breakfast with butter and maple syrup, or even for dessert topped with vanilla ice cream. They're a great fall treat that's so good we'll probably start making these year-round!
They're easy to make, too, and you probably have most of the ingredients in your pantry.
To make pumpkin waffles, you'll need:
- 1-1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/4 cup firmly packed dark brown sugar
- 1 cup pumpkin puree, either fresh or canned
- 1-2/3 cups milk
- 4 tablespoons melted unsalted butter
In a large bowl, mix together flour, baking powder, baking soda, pumpkin pie spice, and salt and set aside.
In another large bowl, combine eggs, sugar, pumpkin, milk and butter. Whisk until all ingredients are incorporated, then whisk in the dry ingredients. Don't overmix—it's OK if it's a little lumpy.
Cook in a well-heated waffle iron. In our Belgian waffle maker they take about five minutes to cook, but cooking times will vary depending on make and model. These also seem to take just a little bit longer in the waffle iron than regular waffles. You want them to be nice and crispy on the outside. This recipe makes about a dozen waffles.