Monday, November 14, 2011

Pumpkin Spice Waffles

Welcome to the "Week of Pumpkin"!  I am so excited about this week and all of the wonderful recipes I have to share with you.  We are in the midst of fall, baking season and of course pumpkins!  I thought it would be fun have a week completely dedicated to pumpkin and post recipes that incorporate pumpkin in some form or fashion.  So welcome to the week of pumpkin.  I am so excited about this first recipe, pumpkin waffles! 

So, it's that time of year again.  Fall is in the air and the pumpkin recipes are in abundance.  I anything with pumpkin and spice, not only does it taste good but it makes my house smell divine.  I am constantly marking new pumpkin recipes to try; sweet, savory, breakfast, or supper, I'm not prejudice.  If it's got pumpkin in it, I will try it!  Most of the pumpkin recipes I've made in the past have been in the form of cupcakes, muffins, and bars and now there's a recipe that incorporates pumpkin into a breakfast dish!  This means you could actually have pumpkin incorporated into every meal of the day.

These waffles are the perfect way to start off a fall day.  They are also the perfect way to use up half a can of leftover pumpkin from other baking's a 2 for 1!  There is so much flavor in the batter alone, so these don't need to be topped with much.  Just a sprinkle of cinnamon and sugar and a small drizzle of maple syrup is all it takes to make this meal complete.  If you want a richer topping, or you really want to indulge, try cinnamon whipped cream or even ice cream!

This recipe could easily be doubled or trippled to have leftovers for those mornings that you just don't have time to cook.  These freeze well too.  Make a big batch initially, cook, cool then wrap and put the in the freezer.  The next time you have a craving or need a quick meal, take one out of the freezer, pop in the toaster and breakfast will be served in a matter of minutes!    

Pumpkin Spice Waffles


1 1/3 Cup all purpose flour
1 Tbsp baking powder
1/2 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp ground nutmeg
1/2 Tsp ground allspice
1/4 Tsp ground cloves
Dash of salt
1/2 Cup brown sugar
1/4 Cup granulated sugar
5 Tbsp unsalted butter
1 Cup pumpkin puree
2 Eggs
1/2 Cup Greek yogurt
1 1/4 Cup milk


Preheat waffle maker to 200.

Place butter in a microwave safe dish and heat until melted.  Set aside.

In a medium bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves and salt and stir to incorporate.

Place the sugars and eggs in a bowl, using an electric mixer, mix on medium-high to incorporate.  Add the milk, yogurt and pumpkin and mix until just combined.  Slowly add the flour mixture to the pumpkin mixture and mix to combine.  Lastly, gently fold in the butter.

Spray waffle maker with non-stick cooking spray.  For a Belgian waffle maker, spoon 2/3-3/4 cup of batter on the grids and spread batter over the grids evenly and close to cook.  Cook about 2 1/2 minutes or until golden.

Recipe source: adapted from Williams-Sonoma

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