Pumpkin Waffles

Fall is synonymous with pumpkin. Pumpkin spice lattes. Pumpkin pie. Pumpkin soup. Stuffed roasted pumpkin. Pumpkin is the quintessential fall gourd. So I need to apologize for not having made more dishes with pumpkin. Today let me try and make it up to you with this treat. This recipe creates beautifully browned, richly flavored, light and airy waffles to make your breakfast special. And I can’t think of a better way to begin a chilly late fall morning, can you?

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Pumpkin Waffles

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 3

Ingredients

¾ cup all purpose flour
1½ tsp baking powder
½ tsp cinnamon
½ tsp nutmeg
½ tsp ginger
pinch of salt
1 egg
2 tbsp brown sugar
2 tbsp butter, melted
½ cup pumpkin puree
¾ cup whole milk

Instructions

Preheat the waffle iron
In a medium bowl, sift/combine the dry ingredients: flour, baking powder, salt, cinnamon, nutmeg, and ginger.
In a separate medium bowl, combine the wet ingredients: egg, pumpkin puree, brown sugar and milk.
Whisk the cooled melted butter into the wet ingredients.
Stir the dry ingredients into the wet ingredients until combined. Do not overmix!
Pour batter into waffle iron and cook per the instructions, approximately 3 - 5 minutes.
Plate and serve with warm syrup (butter pecan or maple is fantastic!).

Notes

I use an 8 inch round rotating Belgian waffle iron, set at the medium temperature. I cook the waffles until the light turns green and the steam is markedly diminished. The recipe makes approximately 3 8 inch round waffles.

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Preheat the waffle iron.

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In a medium bowl, sift/combine the dry ingredients: flour, baking powder, salt, cinnamon, nutmeg, and ginger. In a separate medium bowl, combine the wet ingredients: egg, pumpkin puree, brown sugar and milk.

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Whisk the cooled melted butter into the wet ingredients. Stir the dry ingredients into the wet ingredients until combined. Do not overmix! Pour batter into waffle iron and cook per the instructions, approximately 3 – 5 minutes.

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