Gingerbread And Pumpkin Waffles Recipe 455 Recipes

GINGERBREAD PUMPKIN WAFFLES

Steps:

• Combine the sugar, buttermilk, butter, corn syrup and baking soda in a medium saucepan and simmer over medium-high heat, whisking occasionally, until amber brown and slightly thickened, about 20 minutes.
• Remove from the heat and stir in the vanilla, bourbon and salt. Serve warm.
• Preheat your oven to 250 degrees.
• In a large bowl, whisk together the flour, both types of sugar, baking powder, baking soda, salt cinnamon, ginger, nutmeg and cloves. In a separate medium bowl, whisk together the eggs, milk, butter, sour cream, molasses and pumpkin until smooth. Add the wet mixture to the flour mixture and whisk until just combined. Fold in the candied ginger. Cover and let sit at room temp for about 15 minutes.
• Heat your waffle iron according to manufacturer's instructions. Brush or spray the grates with butter or non-stick baking spray. Fill the waffle iron and cook until crisp and golden. Transfer to the baking rack in the oven to keep warm. Repeat steps to make the rest of the waffles, spraying the grates before each batch.
• Serve the waffles topped with the buttermilk bourbon caramel sauce.

PUMPKIN GINGERBREAD WAFFLES

Steps:

• Combine the dry ingredients in a mixing bowl, stir well until the spices are well incorporated.
• don't forget to preheat the waffle iron.
• Combine the wet ingredients, mix the wet into the dry, Add the cranberries.
• Sometimes the mixture is too thick, use milk or buttermilk to thin it as needed.
• These were intended to be cooked in a waffle iron, but sometimes I thin the mixture a bit and use it as pancake batter. They tend to come out soft, even with my waffle maker set hotter, crispness was difficult to achieve.

GINGERBREAD AND PUMPKIN WAFFLES RECIPE - (4.5/5)

Steps:

• Preheat waffle iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little-melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

GINGERBREAD WAFFLES

Steps:

• Preheat waffle iron.
• In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

PUMPKIN GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
• In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
• Bake in preheated oven until toothpick comes out clean, about 1 hour.

PUMPKIN-GINGERBREAD WAFFLES

Steps:

• In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt.
• In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses, melted butter, and applesauce.
• Stir the wet into dry until just moist. Do not overstir the waffle batter.
• Grease the waffle iron and cook waffles.
• Serve with toppings of choice - we chose some high-quality farmers-market syrup!