Spiced pumpkin waffles
The big day has come and gone. Millions of pieces of pumpkin pie have been consumed. The spotlight has moved away from pumpkin and is heading toward gingerbread and egg nog. I, however, am not quite ready to say goodbye.
These waffles were a new addition to my repertoire this year. We made a heap of them and froze half the batch, warming them in the toaster oven over the past few weeks. I’ve decided to make one last batch and hit the snooze button on the end of pumpkin season. The added benefit of this recipe is the aroma that fills your house while the waffles cook.
Because I was concerned about the waffles being dense, I altered this recipe from Weelicious slightly by separating the eggs and whipping the whites before folding them in at the end. In addition, I altered the spices a touch. The final result is fragrant, filling waffles that marry exceptionally well with maple syrup. A dollop of whipped cream wouldn’t be a bad match either.
Spiced pumpkin waffles
Makes 12 4-inch waffles
2-1/2 cups all purpose flour
1/3 cup light brown sugar
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
2 cups buttermilk
1 cup pumpkin purée
6 tablespoons melted butter
1. Preheat a large waffle iron. Sift the first eight ingredients into a bowl and set aside. Separate the eggs and whip the whites in a stand mixture until white and soft peaks form. In another bowl, stir egg yolks together with buttermilk, pumpkin, and melted butter. Combine the pumpkin mixture with the dry ingredients until just mixed together. Using a rubber spatula, fold in the egg whites until just incorporated.
2. Cook waffles on medium heat setting of the waffle iron until done. (When I am planning to freeze some, I cook them until just set to allow for further cooking when I reheat them).
3. Serve warm with maple syrup or your choice of topping. To freeze additional waffles, let them cool completely. Then, freeze them on a cookie sheet for 30 minutes before putting them in a zip-top bag together. When ready, reheat them in a toaster oven.
