Monday, September 12, 2011

Pumpkin Waffles

These waffles are a great fall treat. I just love anything pumpkin! This was the first pumpkin recipe of the season for me and the smell of the pumpkin and spices were so good! I have a whole slue of pumpkin recipes lined up for the fall.

This recipe is not complex but it does require a few bowls and a mixer.

I made these in a regular round waffle iron but they would be great in a Belgian waffler!

Ours were topped with fresh whipped cream sweetened with sugar.

Recipe from the Pumpkin Waffle Blog (where else??).

1/4 cup brown sugar
3 Tablespoons cornstarch
1 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 teaspoon cinnamon
2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 large eggs
1 cup whole milk
1 cup canned solid-pack pumpkin
4 Tablespoons unsalted butter, melted

Plug in and heat waffle iron.

Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dr ingredients, and whisk to blend.

Separate eggs: yolks go in a medium 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 to 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 and will smooth out when the egg whites are added.

Slide the egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white is obvious.

Once the waffle iron is heated, you're ready to pour in the batter. Because the color of the batter is darker than a regular batter, it is hard to tell when the waffle is done. Make sure it is cooked long enough to a good crispiness.