Best Ultimate Pumpkin Waffles Recipes

ULTIMATE PUMPKIN WAFFLES (GRAMS VERSION) image

Yield 5 KAid ProLine Waffles

Number Of Ingredients 14

96g = 0.5 cups brown sugar
48g = 6 Tbsp corn starch
339g = 2.5 cups flour (all-purpose, ww or www)
14g = 3 tsp baking powder
6g = 1 tsp salt
10g = 3.5 tsp cinnamon
11g = 4 tsp ginger
1g = 0.5 tsp cloves
2g = 1 tsp fresh grated nutmeg
4 large eggs
230g = 1 cup skim milk
227g = 1 cup Fage 0% plain Greek Yogurt
488g = 2 cups canned solid-pack pumpkin
8 Tbsp unsalted butter, melted and warm

Steps:

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature. 2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend. 3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl. 4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside. 5. Whip egg whites with a hand mixer on high until stiff peaks form - about 1 1/2 - 2 minutes. Set aside. 6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine. 7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added. 8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious. 9. Once the waffle iron is heated, you're ready to pour the batter! Cook for 5 1/2 minutes in KitchenAid ProLine

ULTIMATE PUMPKIN WAFFLES image

Yield 4 large waffles

Number Of Ingredients 13

1/4 cup light brown sugar
3 Tbsp. cornstarch
1 1/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 tsp. cinnamon
2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. freshly grated nutmeg*
2 large eggs
1 cup whole milk
1 cup canned solid-pack pumpkin
4 Tbsp. unsalted butter, melted and warm

Steps:

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature. 2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend. 3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl. 4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside. 5. Whip egg whites with a hand mixer on high until stiff peaks form - about 1 1/2 - 2 minutes. Set aside. 6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine. 7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added. 8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious. 9. Once the waffle iron is heated, you're ready to pour the batter!

Ultimate Pumpkin Waffles Recipe image

Provided by @MakeItYours

Number Of Ingredients 17

INGREDIENTS
makes 4 round "Belgian" style pumpkin waffles
Click here for the new-and-improved metric version of the recipe.
• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm
*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

Steps:

Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
Whip egg whites with a hand mixer on high until stiff peaks form - about 1 1/2 - 2 minutes. Set aside.
Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
Once the waffle iron is heated, you're ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 30 seconds.