Pumpkin Pie Waffles Recipes

PERFECT PUMPKIN SPICE WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• Beat egg yolks, buttermilk, pumpkin, and butter together with a whisk in a large bowl until smooth; add flour, brown sugar, baking powder, cinnamon, baking soda, ginger, salt, and cloves. Stir the mixture with the whisk just until you have a smooth batter.
• Fold the egg whites into the batter just until combined.
• Prepare cooking surfaces of your waffle iron with cooking spray. Ladle about 2/3 cup batter into the prepared iron and cook until browned, 4 to 5 minutes.

PUMPKIN WAFFLES

Steps:

• Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
• Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
• Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
• Whisk together egg and SPLENDA® Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
• Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.

DECADENT PUMPKIN PIE BELGIAN WAFFLES

Steps:

• Preheat a waffle iron.
• If you want to hold the finished waffles until serving time, preheat an oven to 200°F (93°C).
• Melt the butter, set aside.
• In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt.
• Using a rubber spatula, or handheld electric mixer, mix together well.
• Stir in the flour, baking powder and baking soda.
• The mixture will be thick and a little lumpy.
• Don't try to smooth it out; just mix until the ingredients are incorporated.
• In another bowl, beat together the milk, sour cream, eggs, rum and vanilla.
• Add the liquid ingredients to the pumpkin mixture and stir until combined.
• Fold in the melted butter.
• Whether or not your waffle iron's grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky.
• Brush or spray the grids again only if subsequent waffles stick.
• Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturer's instructions) onto the hot iron.
• Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden.
• If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.
• Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and maple syrup. They're great with a cup of hot or cold cider.

PUMPKIN SPICE WAFFLES

Steps:

• Preheat a waffle maker.
• Whisk together the milk, pumpkin puree, oil, maple syrup and egg yolks. In a separate bowl, whisk together the flours, baking powder, pumpkin pie spice, baking soda and salt.
• Slowly mix the flour mixture into the pumpkin mixture and stir until smooth, taking care not to overmix.
• In a separate large bowl, add the egg whites and beat with an electric mixer (or whisk vigorously by hand) until stiff peaks form, 3 to 4 minutes. Gently fold the egg whites into the batter until just combined.
• Lightly spray your waffle iron with cooking spray or oil, then ladle the waffle mixture in. Cook per the manufacturer's instructions and repeat with the remaining batter. Serve with maple syrup and chopped pecans.