Wednesday, October 1, 2014

Pumpkin Waffles

Welcome to the season of all things pumpkin.  If you read food blogs like I do, you have probably seen an unending stream of pumpkin recipes.  By the time Thanksgiving comes, I won't want to even look at a pumpkin baked good let alone eat one.

I have a couple pumpkin recipes on my blog.  I have a recipe for pumpkin pancakes and pumpkin muffins.  My favorite pumpkin recipe has to be pumpkin cookies.  They are probably my favorite type of cookie, even though I have never posted a pumpkin cookie recipe.

Of course, the pumpkin cookies must have chocolate chips.  I don't mind the occasional cookie without chocolate chips, but I have a hard time making cookies (pancakes, muffins, or cakes) without them.

This recipe came from  I made it exactly as directed.  How often have you read a food blog post where the recipe was made exactly as directed?  It's pretty uncommon! 

The ingredients for these waffles are 1 1/2 cups all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ground ginger, 1 pinch salt, 2 eggs, 1/4 cup packed brown sugar, 1 cup pumpkin puree, 1 2/3 cups milk, and 4 tablespoon melted butter.

I combined all the dry ingredients into a bowl.  The dry ingredients are flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.  I whisked these ingredients together.

In another bowl, I added the eggs, sugar, pumpkin, milk, and butter.  My butter is clear because it is coconut oil.  I lied; I made one substitution.

I whisked the liquid ingredients until they were fully combined.  Can you see the recipe beside the bowl? I poured the orange batter into the flour mixture.

I stirred until there were no clumps.

I poured about 1/4 of a cup of batter into each waffle square.  I oiled the iron before pouring in the batter.

I cooked the waffles until the light on my waffle iron indicated the waffles were finished.  Steam wasn't escaping from the waffle iron by the time the green light flickered indicating a fulling cooked waffle.

I ate these waffles with maple syrup.

The flavors and spices were delicious!  They are definitely appropriate for an autumn breakfast.

My one complaint would be the texture.  I prefer a crisp waffle, but pumpkin baked goods are always soft and moist.  Maybe you could add corn starch?  I'm not confident that would work.

 They were warm and filling.  It would be a great way to start a crisp day!


Amanda Schroeder said...
This comment has been removed by the author.
Amanda Schroeder said...

Pumpkin waffles for the win!

laura said...

Thanks Amanda! Who doesn't like pumpkin waffles?