a wonderful use for all that leftover pumpkin. We gobbled these up, and I have 4 small sections left to pop in the toaster.
Pumpkin Waffles from smittenkitchen blog
Adapted from several sources
2½ cups all-purpose flour
1/3 cup packed light brown sugar
2¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray
Accompaniment: warm pure maple syrup
Preheat oven to 250°F and preheat waffle iron.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
My notes: I used self-rising flour and omitted the baking powder, but added the baking soda. I added 1tsp vanilla, just because, and I thought it added a nice depth of flavor, and used 1 tsp pumpkin pie spice and 1 tsp cinnamon. I found that the waffles needed more time to cook than regular waffles, but I like them crispy.
Pumpkin Waffles from smittenkitchen blog
Adapted from several sources
2½ cups all-purpose flour
1/3 cup packed light brown sugar
2¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray
Accompaniment: warm pure maple syrup
Preheat oven to 250°F and preheat waffle iron.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
My notes: I used self-rising flour and omitted the baking powder, but added the baking soda. I added 1tsp vanilla, just because, and I thought it added a nice depth of flavor, and used 1 tsp pumpkin pie spice and 1 tsp cinnamon. I found that the waffles needed more time to cook than regular waffles, but I like them crispy.