PUMPKIN WAFFLES
Nothing beats the smell of freshly baked waffles on a cold wintery day.
Provided by SPLENDA® Sweeteners
Categories Trusted Brands: Recipes and Tips SPLENDA®
Time 20m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 32.1 g, Cholesterol 32.6 mg, Fat 3 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 417.6 mg, Sugar 3.1 g
SPICED PUMPKIN WAFFLES
These waffles are my kids new favorite waffles. They're delicious! They have a light texture and the pumpkin flavor is not overpowering. The serving size is for Belgian waffles, but they will work fine in a regular waffle iron also.
Provided by Sherri35
Categories Breakfast
Time 15m
Yield 8 Belgian waffles
Number Of Ingredients 12
Steps:
- Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
- In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
- Gently fold in the flour mixture.
- Cook according to your waffle iron directions.
- I do these in my belgian waffle iron and it uses about 1 cup batter and takes 4-5 minutes to bake.
- They come out a nice deep, golden brown.
- These are great with a little bit of syrup, but would also be great with honey butter.
PUMPKIN WAFFLES WITH APPLE-CRANBERRY RELISH
Pumpkin waffles are terrific for fall and winter brunches. These are served with an apple-cranberry relish that features maple syrup and chopped pecans. Granny Smith or Braeburn apples work great!
Provided by Amie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 4
Number Of Ingredients 23
Steps:
- To make the Apple-Cranberry Relish: Peel, core, and chop the apples into 1/4-inch pieces. Combine the chopped apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice, and 1/2 cup maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5-10 minutes until apples are tender and cranberries have softened.
- Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining 1/4 cup maple syrup. Add the pecans and orange zest (if desired) to the apple-cranberry mixture.
- Preheat waffle iron according to manufacturer's instructions.
- Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.
- Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.
Nutrition Facts : Calories 1222.1 calories, Carbohydrate 119 g, Cholesterol 225.6 mg, Fat 81.4 g, Fiber 10.9 g, Protein 14.4 g, SaturatedFat 28.4 g, Sodium 969.6 mg, Sugar 75.5 g
PUMPKIN WAFFLES WITH APPLE CIDER SYRUP
A fall, winter and special occasion family favorite, these are fairly easy to make and delicious! They're sure to please even picky eaters.
Provided by JEANETTE B
Categories Breakfast and Brunch Waffle Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
- Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
- To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.
Nutrition Facts : Calories 529.9 calories, Carbohydrate 82.3 g, Cholesterol 161 mg, Fat 17.1 g, Fiber 3.9 g, Protein 13 g, SaturatedFat 9.5 g, Sodium 702.8 mg, Sugar 36 g
TOASTY PUMPKIN WAFFLES
When I really want to impress folks, I serve these waffles. They're beautiful stacked and layered with pink sweet-tart cranberry butter. When I owned a bed and breakfast it was the recipe guests requested most. -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Time 30m
Yield 3 servings (1 cup butter).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended. , Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter.
Nutrition Facts : Calories 595 calories, Fat 30g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 557mg sodium, Carbohydrate 69g carbohydrate (15g sugars, Fiber 5g fiber), Protein 14g protein.
BUTTERMILK PUMPKIN WAFFLES
Steps:
- In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 194 calories, Fat 6g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
PERFECT PUMPKIN SPICE WAFFLES
The perfect waffles for fall or when you're craving that pumpkin and spice taste! However, my family requests this recipe year-round.
Provided by sonnenberg
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 20m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 45.4 g, Cholesterol 118.3 mg, Fat 12.2 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 6.7 g, Sodium 617.7 mg, Sugar 13.2 g
PUMPKIN WAFFLES
We all need more pumpkin spice in our lives! Start your weekend right with these fragrant, tender waffles.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 4 cups batter
Number Of Ingredients 15
Steps:
- Preheat oven to 275 degrees. Set a rack on a rimmed baking sheet and place in oven. Preheat waffle iron according to manufacturer's instructions.
- In a medium bowl, whisk together flour, spices, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together, eggs, milk, pumpkin and melted butter; add flour mixture and mix just until batter is combined.
- Lightly coat waffle iron with cooking spray. Pour about 1 cup batter into center of iron (amount may vary depending on size of iron), spreading evenly with a spatula. Cook until waffles are golden brown and crisp, 7 to 8 minutes. Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with butter, syrup and pumpkin seeds.
PUMPKIN SPICE WAFFLES
Nothing says good morning on a crisp fall day like these pumpkin spice waffles. Chopped pecans and a drizzle of pure maple syrup are the perfect topping, but truth be told, I've been known to devour them plain, straight from the waffle iron.
Provided by Food Network
Categories main-dish
Time 35m
Yield about 5 waffles
Number Of Ingredients 13
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.
Nutrition Facts : Calories 306, Fat 12.2 grams, SaturatedFat 2.1 grams, Cholesterol 79 milligrams, Sodium 183 milligrams, Carbohydrate 41.2 grams, Fiber 2.2 grams, Protein 8.8 grams, Sugar 9 grams
GINGERBREAD PUMPKIN WAFFLES WITH BUTTERMILK-RUM CARAMEL SYRUP
Steps:
- For the buttermilk-rum caramel syrup: Combine the sugar, buttermilk, butter, corn syrup and baking soda in a medium saucepan and cook over medium-high heat, whisking constantly, until amber brown, 8 to 10 minutes. Remove from the heat and stir in the rum, vanilla and sea salt. Transfer to a heat-resistant bowl, cover and keep warm.
- For the gingerbread pumpkin waffles: Preheat the oven to 250 degrees F. Place a baking rack on top of a baking sheet.
- In a large bowl, whisk together the flour, granulated sugar, muscovado sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. In a medium bowl, whisk together the eggs, milk, butter, pumpkin puree, sour cream and molasses until smooth. Add the wet ingredients to the bowl with the dry ingredients and whisk until the mixture is just combined. Fold in the candied ginger. Cover and let sit at room temperature for 15 minutes.
- Preheat a waffle iron and brush the grates liberally with butter. Fill the waffle wells and cook according to the manufacturer¿s instructions until crisp and golden. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Repeat with more melted butter and the remaining batter. Serve with the buttermilk-rum caramel syrup.
PERFECT GLUTEN-FREE PUMPKIN WAFFLES
Amazing pumpkin waffles that are also gluten-free and dairy-free.
Provided by Happiest Cookie on the Block
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Combine gluten-free flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
- Whisk eggs in a separate bowl. Whisk in almond milk, coconut oil, pumpkin puree, maple syrup, and vanilla extract. Fold in flour mixture until batter is just blended.
- Preheat waffle iron according to manufacturer's instructions. Let batter rest, about 10 minutes.
- Stir batter. Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 617.2 calories, Carbohydrate 72.2 g, Cholesterol 139.5 mg, Fat 34.1 g, Fiber 9.1 g, Protein 12.9 g, SaturatedFat 24.8 g, Sodium 842.6 mg, Sugar 14.5 g
CINNAMON PUMPKIN WAFFLES
These were designed to be a great way to use up some extra pumpkin. Serve with honey butter and maple syrup.
Provided by SuzieQ
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside.
- Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture along with the pecans.
- Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 53.9 g, Cholesterol 65.4 mg, Fat 26 g, Fiber 7.6 g, Protein 11.5 g, SaturatedFat 6.8 g, Sodium 710.7 mg, Sugar 23.9 g
PUMPKIN WAFFLES WITH SPICED MAPLE SYRUP
Real pumpkin taste, not like pumpkin pie, that is what the spiced syrup is for. They are crispy and fluffy and everyone loved these.
Provided by Jessica Collin
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 15m
Yield 10
Number Of Ingredients 13
Steps:
- Combine maple syrup, ginger, and nutmeg in a pitcher. Set syrup aside.
- Combine milk, pumpkin puree, egg yolks, and vanilla extract in a large bowl. Combine flour, flaxseed meal, baking soda, and salt in a separate bowl. Stir milk mixture into flour mixture. Add butter.
- Beat egg whites in a clean, dry bowl until very frothy. Add brown sugar 2 tablespoons at a time and beat until soft peaks form. Fold egg whites into waffle batter in 3 additions.
- Preheat a waffle iron according to manufacturer's instructions. Cook in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes.
- Serve waffles with spiced syrup.
Nutrition Facts : Calories 454.2 calories, Carbohydrate 74.5 g, Cholesterol 93.8 mg, Fat 14.8 g, Fiber 3.5 g, Protein 8 g, SaturatedFat 7.3 g, Sodium 841.9 mg, Sugar 46.9 g
PUMPKIN WAFFLES WITH MAPLE-APPLE SYRUP
Treat your family to a hearty fall breakfast anytime. They'll love the spicy, sweet hint of pumpkin in these waffles.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- In 1-quart saucepan, heat syrup ingredients, stirring occasionally, until juice concentrate is melted and mixture is warm.
- Heat waffle iron; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all waffle ingredients except pecans and powdered sugar with wire whisk or hand beater until blended. Pour batter onto center of hot waffle iron. Close lid of waffle iron.
- Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Sprinkle with pecans and powdered sugar. Serve with syrup.
Nutrition Facts : Calories 480, Carbohydrate 64 g, Cholesterol 75 mg, Fat 4, Fiber 2 g, Protein 8 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 26 g, TransFat 1 g
DECADENT PUMPKIN PIE BELGIAN WAFFLES
These Belgian waffles may never replace pumpkin pie at a traditional Thanksgiving dinner, but they'll give tradition a good race. Like pumpkin pie, they are comforting, custardy and filling. They're made with the same spices used for pumpkin pie along with sour cream for smoothness; the dark rum is there for extra flavor and a little mystery. Cooking time is however long your waffle iron takes.
Provided by Annacia
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 593.6, Fat 25.2, SaturatedFat 14.7, Cholesterol 154.7, Sodium 659.8, Carbohydrate 78.9, Fiber 1.8, Sugar 41, Protein 10.6
GRANDAD'S PUMPKIN PECAN WAFFLES
Steps:
- Put flour, baking powder, baking soda, sugar, and spices in a sifter. Separate yolks and eggwhites, putting whites into small bowl and yolks into large bowl. Pour the milk into bowl containing egg yolks. Pour the canola oil into the milk/yolk mixture Whip egg whites until snow peaks form using the highest speed on hand mixer. The egg whites should double in size and amount. Always whip the egg whites first because if yolk gets on the whites then peaks will not form. Beat all liquid ingredients with hand mixer for about 1 minute. Sift dry ingredients into bowl with milk/yok canola oil mixture. Tilt bowl to 45 degree angle and beat mixture, pausing to scrape sides of bowl for about one minute until mixture appears smooth. Spoon egg whites into batter, chop eggwhites into small puff clowds with mixing spoon. Use a round 7-inch Waffle iron. Waffle Iron setting should be on crisp exterior-moist interior and on the lightest setting for browning. 1 large mixing spoon of batter is all that is needed per waffle. Melt butter and and syrup in small sauce pan to pour over the waffles. Remaining batter can be used for pancakes.
PALEO PUMPKIN WAFFLES
Satisfy your paleo cravings with these wholesome waffles, naturally sweetened with pumpkin puree and a quick raspberry compote.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put half of the raspberries in a small saucepan with a pinch of salt and 2 tablespoons water. Heat over medium-high heat, stirring occasionally, until the raspberries break down and the mixture comes to a boil and thickens to a jamlike consistency, 6 to 8 minutes. Stir in the remaining raspberries off heat. Let stand until ready to serve.
- Whisk the pumpkin, coconut oil, vanilla and eggs in a medium bowl until completely combined. Vigorously whisk in the coconut flour, cream of tartar, baking soda and 1/4 teaspoon salt until no lumps of dry flour remain.
- Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about three-quarters of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with the raspberry compote.
Nutrition Facts : Calories 240, Fat 15 grams, SaturatedFat 15 grams, Cholesterol 0 milligrams, Sodium 290 milligrams, Carbohydrate 21 grams, Fiber 12 grams, Protein 4 grams, Sugar 7 grams
PUMPKIN PROTEIN WAFFLES
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat a waffle iron.
- Process the oats in the blender until the texture of flour. Add the cottage cheese, pumpkin puree, milk, protein powder, chia seeds, baking powder, pumpkin pie spice, salt and egg and blend until smooth.
- Scoop between 1/4 and 1/3 cup of the batter into each quarter of the waffle iron, depending on the size of your waffle iron. Close and cook until golden brown, 5 to 8 minutes (or cook to waffle iron manufacturer's instructions). Repeat with remaining batter.
- Serve hot with maple syrup or your favorite nut butter, if desired. The waffles can be frozen and reheated in the toaster.
VEGAN PUMPKIN WAFFLES
Kids love to help make these mini vegan heart-shaped waffles. Top with powdered sugar, vegan butter, and/or syrup.
Provided by Yoly
Categories Breakfast and Brunch Waffle Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine almond milk, pumpkin puree, sugar, oil, and vanilla extract in a bowl. Add flour, pumpkin pie spice, baking powder, salt, baking soda, and nutmeg. Stir until well combined.
- Preheat a 4-inch mini waffle iron according to manufacturer's instructions. Pour in about 2 tablespoons batter per waffle and cook until golden brown, about 5 minutes.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 23.9 g, Fat 5.5 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 307.3 mg, Sugar 6.3 g
OVERNIGHT PUMPKIN PECAN WAFFLES
Make and share this Overnight Pumpkin Pecan Waffles recipe from Food.com.
Provided by Dallas Chef WOut Ti
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine warm water and yeast in a large bowel. Let stand until slightly foamy, about 15 minutes.
- In a small saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spce, salt and pumpkin puree.
- Add pumpkin mixture to bowel with yeast, then whisk in the flour until combined. Cover and let stand overnight at room temperature.
- Preheat waffle iron. Whisk eggs into risen batter, then fold in pecans. Make waffles according to manufacturer's instructions. Serve with syrup.
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