Spiced pumpkin waffles are a great way to bring the flavor of Autumn to your breakfast or brunch.
To begin, in a bowl, combine 2 1/2 cups of all-purpose flour, 2 1/4 teaspoons of baking powder, a teaspoon of baking soda, 1/2 teaspoon of salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon cloves. Stir these together and set the bowl aside for now.
Separate 4 eggs. Place the yolks in your mixing bowl and the whites in another small mixing bowl.
To the yolks, add 2 cups of buttermilk.
Next you will add a cup of pumpkin puree and a third of a cup of brown sugar. Mix these all together.
Melt 1/3 cup of butter, and pour it in while the mixer is going.
Add in your dry ingredients and mix until no longer lumpy.
Be sure to scrape the bowl so everything is combined well.
Now grab the bowl of egg whites and beat them into submission. Or rather until soft peaks form.
Gently, patiently fold the fluffy egg whites into the batter until it is just combined.
Make the waffles according to your waffle-maker instructions. I use a Belgian waffle iron that makes 8 inch diameter waffles (quartered.) This takes 1 cup of batter for each, cooking for 3 minutes. (I lightly spray the waffle iron with oil prior to every other waffle.)
It makes about 7 to 8 of these.
Enjoy!
Spiced Pumpkin Waffles
Spiced pumpkin waffles are a great way to bring the flavor of Autumn to your breakfast or brunch.
Ingredients
- 2 1/2 c all-purpose flour
- 2 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 4 eggs, separated
- 2 c buttermilk
- 1 c pumpkin puree
- 1/3 c brown sugar
- 1/3 c butter, melted
Instructions
- To begin, in a bowl, the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Stir these together and set the bowl aside for now. Separate the eggs. Place the yolks in your mixing bowl and the whites in another small mixing bowl. To the yolks, add the buttermilk pumpkin and brown sugar. Mix these all together. Pour in the melted butter while the mixer is going. Add in your dry ingredients and mix until no longer lumpy. Be sure to scrape the bowl so everything is combined well.
- Now grab the bowl of egg whites and beat them into submission. Or rather until soft peaks form. Gently, patiently fold the fluffy egg whites into the batter until it is just combined.
- Make the waffles according to your waffle-maker instructions. I use a Belgian waffle iron that makes 8 inch diameter waffles (quartered.) This takes 1 cup of batter for each, cooking for 3 minutes. (I lightly spray the waffle iron with oil prior to every other waffle.) It makes about 7 to 8 of this type.
- Enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 311Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 116mgSodium: 657mgCarbohydrates: 44gFiber: 2gSugar: 11gProtein: 10g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.
I got to thank you for this amazing recipe. I followed every step and it came out GREAT!! you made me the star of the night
I made this with 1 c whole wheat flour, 3/4 c ground oats and 3/4 c white flour. YUMMY and healthy! I sneaked in some cardamom too. Thanks for this recipe!
These sound wonderful! I'm so excited for all the pumpkin recipes.
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I love pumpkin pancakes, so I will absolutely have to try these!
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This a great way to incorporate pumpkin into my kids favorite waffles! I like it and so as my kids. The pumkin is just right and not even overwhelming. http://xobakingco.com/
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Oh my, these look perfect! I have some pumpkin puree from our garden pumpkins.. now I'm totally making these!
I love playing with waffle flavors!
Great idea for a Thanksgiving morning. I have made pumpkin pancakes as well. I have to confess that I cheat – I just mix the dry ingredients and then add the wet ingredients directly in (without even wisking my egg whites – gasp).
I did something similar with applesauce and cinnamon the other day – and also banana and chocolate chips. :D
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