Autumn Pumpkin Waffles Recipes

PUMPKIN WAFFLES

Pumpkin Waffles image

We all need more pumpkin spice in our lives! Start your weekend right with these fragrant, tender waffles.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 30m

Yield Makes 4 cups batter

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground clove
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
3 eggs
1 3/4 cups whole milk
1/2 cup pumpkin puree
1/2 cup (1 stick) unsalted butter, melted and cooled; plus more, softened, for serving
Nonstick cooking spray
Pure maple syrup and toasted pumpkin seeds, for serving

Steps:

Preheat oven to 275 degrees. Set a rack on a rimmed baking sheet and place in oven. Preheat waffle iron according to manufacturer's instructions.
In a medium bowl, whisk together flour, spices, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together, eggs, milk, pumpkin and melted butter; add flour mixture and mix just until batter is combined.
Lightly coat waffle iron with cooking spray. Pour about 1 cup batter into center of iron (amount may vary depending on size of iron), spreading evenly with a spatula. Cook until waffles are golden brown and crisp, 7 to 8 minutes. Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with butter, syrup and pumpkin seeds.

AUTUMN PUMPKIN WAFFLES

Autumn Pumpkin Waffles image

This recipe was given to me by a friend and I made one change to the type of fat used. It takes some prep time so I like to combine the dry ingredients the night before or make several batches of dry ingredients and store in quart zip type bags in the pantry. It's good to label these and attach a copy of the recipe. I most recently tried mixing the wet ingredients, except the egg whites and melted butter, the night before and refrigerated it until morning. This also worked well and really cut down on the morning prep time. Just add the melted butter to the pumpkin mixture. Beat the egg whites and combine as stated. Freeze any leftover waffles and put them in the toaster for a quick breakfast.

Provided by janiceherd

Categories Breakfast

Time 50m

Yield 8-14 waffles, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon nutmeg
1/4 teaspoon salt
4 eggs, separated
1 1/2 cups milk
1 cup canned pumpkin
1/2 cup vegetable oil
1/4 cup butter, melted
1 tablespoon vanilla extract

Steps:

Combine flour, baking powder, spices and salt in a large batter bowl; set aside.
Using a medium sized bowl slightly beat egg yolks; whisk in milk, pumpkin, oil, butter and vanilla.
Add pumpkin mixture to flour mixture, stirring to combine.
In a small bowl, beat egg whites until stiff peaks form, gently fold into pumpkin mixture.
Bake in preheated, lightly oiled waffle baker according to manufacturers instructions.
I have a small waffle baker and this makes about 14 waffles.

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