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Pumpkin Waffles

September 19, 2011 in breads, breakfasts - 8 Comments - 2 min read

I know I’ve said this before, but I just love fall.  The vibrant changing of colors, the crisp morning air, the smell of warm apple cider.  The change of seasons is beautiful.  The other morning I decided to make pumpkin waffles, partly because I had some leftover pumpkins (from making the pumpkin milkshakes), and partly because it is just so fall.

When I saw a recipe that called for pumpkin in a waffle, originally I thought it was quite odd.  Pumpkin in a waffle?  But I’ve had savory waffles before and they were really good, so I put aside my biases and gave it a try anyway.  I am glad I did, because, wow, these were phenomenal.  And I don’t really like pumpkin.  (I think I’ve said that before too.)  But with the spices added in, it was the perfect breakfast for a lazy, fall Saturday morning. 

The recipe makes 8 waffles, and if, by chance, you have leftovers, you can freeze them.  Just place the waffles on a cookie sheet and put in the freezer for about 15 minutes.  Then put in freezer bags and place in the freezer.  To reheat, place in the toaster.  They won’t get soggy, I promise!  Enjoy! xoxo

Pumpkin Waffles

printable version

2 c flour

2 T sugar

4 t baking powder

1 t salt

1 t cinnamon

¼ t nutmeg

¼ t allspice

dash cloves

3 large eggs, separated

1 ¾ c milk

1 stick butter, melted

½ c canned pumpkin

1 t vanilla

Heat waffle iron.  Spray with cooking spray.  In a large bowl, combine the dry ingredients and mix with a whisk.  In a separate bowl, combine egg yolks, milk, melted butter, (cool a bit so it doesn’t cook the eggs), canned pumpkin, and vanilla.  Pour the wet into the dry ingredients.

Using a mixing bowl with a whisk attachment, whisk on medium speed the egg whites until stiff peaks form.  Fold the egg whites into the batter.  Pour into the waffle maker and use according to manufacturer’s instructions.

Serve with maple syrup and powdered sugar.

Adapted from The Farm Chicks

holly

Thanks for stopping by! I love baking and hope these recipes inspire you to create something wonderful in your kitchen. xoxo

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8 Comments

  • Turtle Pumpkin Pie | Holly Bakes March 21, 2015 at 4:02 am

    […] you use only 1 cup of canned pumpkin, but with the rest of it I make either pumpkin milkshakes or pumpkin waffles.  That way, my leftover pumpkin doesn’t go to waste.  For Thanksgiving this year, I wanted […]

  • 10 Fall Favorite Recipes | Holly Bakes March 21, 2015 at 3:49 am

    […] Pumpkin Waffles […]

  • 10 Fall Favorite Recipes | Sweet Desserts November 5, 2012 at 4:34 am

    […] Pumpkin Waffles […]

  • Turtle Pumpkin Pie | Sweet Desserts December 1, 2011 at 5:17 am

    […] you use only 1 cup of canned pumpkin, but with the rest of it I make either pumpkin milkshakes or pumpkin waffles.  That way, my leftover pumpkin doesn’t go to waste.  For Thanksgiving this year, I wanted […]

  • sarahsjoys September 21, 2011 at 1:06 am

    These were way better than the pumpkin waffle recipe I’ve been using for the past three years! I loved the flavor of my other recipe but they were super dense, so I thought I’d give yours a whirl. These were much more light and fluffy. I’ll be switching recipes for good. Thanks for sharing!

    • hollydottarar September 21, 2011 at 4:51 am

      I am so glad you liked them! Thanks for the feedback. :)

  • Noelle September 20, 2011 at 2:25 am

    Oh I love pumpkin waffles! They are delicious and I also put the leftovers in the freezer. Oh by the way, yesterday I had a starbucks pumpkin frappacino….YUM. You should figure out how to make one of those ;)

  • Natalie September 19, 2011 at 9:25 pm

    Can you come to our fall dessert party on Oct. 7th? If so, how about we make these? Or..you got any good ideas? I’m thinking of doing sugar cookies, gingerbreadmen cutout cookies, apple pie/vanilla ice cream. Should we do pumpkin spice cake balls with cream cheese frosting? Post me your last years pumpkin/halloween table..I forget all that you did.

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