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pumpkin waffles
I promised a post on these pumpkin waffles today, so here they are!
What’s everybody making for Thanksgiving? I’ve got my day cut out for me: three loads of laundry, two batches of cranberry sauce, two pumpkin pies, and this amazing looking Apple Sour-Cream Crumb Pie that I saw in November’s issue of Martha Stewart Living. Then tomorrow I need to throw down six dozen Parker House rolls.
So, enough with all the chit chat. Here is the recipe, and then I’ve got to get to work!
pumpkin waffles
I listed both all-purpose and whole wheat pastry flour in the recipe. You can use both like I did, or use 2 cups of one kind.
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
1 cup pumpkin puree
1 cup milk
2 eggs
1 tablespoon pure maple syrup
4 tablespoons butter, melted
cold butter for waffle iron
room temperature butter and warm pure maple syrup for serving
cinnamon whipped cream, for serving (recipe follows)
1. Preheat waffle iron. Combine flours, baking powder, baking soda, salt, and spices in a large bowl. In a separate bowl, combine pumpkin puree, milk, eggs, and maple syrup. Whisk until well incorporated. Pour into dry ingredients, and whisk. Lumps are okay. Whisk in melted butter.
2. Use a cold stick of butter to rub on waffle iron. Pour waffle batter into waffle wells and close the lid. Use manufacturer’s instructions to determine when to remove waffles. Place on a ceramic plate in a 200ºF oven until ready to serve. Repeat with remaining batter. Serve with butter, maple syrup, and whipped cream.
3. To save unused waffles (I learned this tip from Alton Brown), Let them come to room temperature. Wrap them in paper towels, place in a Ziploc bag, and freeze. When you want one, pop in the toaster on the lowest setting, and serve warm.
cinnamon whipped cream
1/2 cup heavy cream
1 tablespoon powdered sugar
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Whip all ingredients together until soft or stiff peaks form, whichever you prefer.
HAPPY THANKSGIVING!
10 Responses to “pumpkin waffles”
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Yum! Definitely making these tomorrow! Thank you.
Yum. I made a couple of pumpkin pies for others this week, and I have a little pumpkin left over. I may have to give this a try. I’m making sweet potato pie for us for tomorrow, as well as brining my turkey (Alton Brown’s brine), colcannon (potatoes mashed with spinach), dilled carrots, green beans with pignoli, and rolls.
Yum, Connie! I want to have Thanksgiving with you one of these years!!
Thanks, Marisa!
Happy Thanksgiving!
Gurl…I would eat these all day long!
Hahaha, Emily!!
Does the 4T melted butter go in with the liquid ingredients?
Yes, thank you, Marisa!!! I totally forgot to write it in!! You stir it in after everything is mixed together!!
Happy Thanksgiving!!
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I’ve just found your site, and I’m sure I’ll be visiting frequently. This is a recipe after my own heart — almost like you made them for me! It’s really close to my pumpkin pancakes recipe, but waffles sound fabulous. I’m always ready for another great pumpkin recipe, so thank you!
Thanks, Marcie!