So a few weeks ago, I made some pumpkin muffins (with whole wheat flour and honey...healthy, but just...ok.) Anyway, I had loads of leftover pumpkin. The hubby had been working non-stop all week and had to go back in the office all day Saturday, so I decided to make him a treat before he had to go work. I gave him the choice of pumpkin waffles or pumpkin pancakes, reeeeeaaaaally hoping he would pick the pancakes since they are easier, but he wanted waffles. So waffles it was.
I scoured the internet looking for the perfect recipe, as I'm a waffle novice, and pumpkin in general is very dense and can be tricky to work with since it will weigh down just about any fluffy waffle recipe I could think of. And then I came upon a blog where a woman has tried over 90 recipes on the quest to make the perfect pumpkin waffle. Perfect! I admire her dedication, as I would not be able to stick to it like she did!
http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/
It was pretty perfect. Here's what you're working towards:
I used her recipe nearly exactly. The only thing I would change would be to add a touch more sugar the next time - AND to crank the waffle iron up to high instead of medium. I prefer a crispier waffle, so next time I would turn that iron up!
Here's what I used:
• 1/4 cup light brown sugar (would go just under a 1/2 cup next time)
• 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 or 1/4 tsp dried (I used dried)
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin• 4 Tbsp. unsalted butter, melted and warm
First, in a medium sized bowl, mix your dry ingredients - the brown sugar, cornstarch, flour, baking powder, salt, and spices. If you give the cornstarch and brown sugar a stir first, that will help break up the cornstach, which can stick together and get clumpy. No one wants a cornstarch clump in their waffle! This might be a good time to preheat your waffle iron, as well.
Then separate your eggs - putting the yolks in a big bowl, and the whites straight in your mixer bowl. You can get those going until stiff peaks form (2-3 min) while you mix the pumpkin and milk into the into the yolks.
Pour the melted butter into your pumpkin mixture, stirring or whisking as you add it.
Then stir the dry ingredients into the pumpkin mixture.
Next it's time to fold in your egg whites, very carefully, so that they are just incorporated but not stirred.
Now for the fun part! Into the waffle iron it goes. I did a light spray with cooking spray before I added the waffle batter.
I think I filled up the first one too much, because it only made 2 full waffles, but my iron has very deep pockets.
Next time, I would probably double the recipe so I could freeze a batch!
Delicious!They were perfectly spiced, though I would prefer a touch more sugar. I served with dried cranberries and fresh maple syrup. Enjoy!
• 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 or 1/4 tsp dried (I used dried)
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin• 4 Tbsp. unsalted butter, melted and warm
First, in a medium sized bowl, mix your dry ingredients - the brown sugar, cornstarch, flour, baking powder, salt, and spices. If you give the cornstarch and brown sugar a stir first, that will help break up the cornstach, which can stick together and get clumpy. No one wants a cornstarch clump in their waffle! This might be a good time to preheat your waffle iron, as well.
Pour the melted butter into your pumpkin mixture, stirring or whisking as you add it.
Then stir the dry ingredients into the pumpkin mixture.
Next it's time to fold in your egg whites, very carefully, so that they are just incorporated but not stirred.
Now for the fun part! Into the waffle iron it goes. I did a light spray with cooking spray before I added the waffle batter.
I think I filled up the first one too much, because it only made 2 full waffles, but my iron has very deep pockets.
Next time, I would probably double the recipe so I could freeze a batch!
Delicious!They were perfectly spiced, though I would prefer a touch more sugar. I served with dried cranberries and fresh maple syrup. Enjoy!
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