Pumpkin Waffles

While I do most of the cooking, Matt is the breakfast maker in our house, especially on weekends.  Sure I make the occasional scone, omelet or French toast, but on most weekends you can find us enjoying one of Matt's wonderful breakfast creations.  He really enjoys making waffles (it was without a question that we would be registering for a waffle maker when we were engaged) and has experimented with different kinds of waffles quite a bit.  These pumpkin waffles aren't any more work than regular waffles and are perfect for those cool fall and winter mornings.  These waffles are perfect-light and airy on the inside with a crispy outside and they smell wonderful-they are one of our favorites. 

These waffles can also be frozen for 1 month-so go ahead and make a large batch and keep them on hand for those cool and crisp mornings!

Pumpkin Waffles

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon pumpkin pie spice
pinch nutmeg
4 large eggs
1/2 cup packed brown sugar
1 cup pumpkin puree
1/4 cup unsalted butter, melted
2 cups buttermilk (regular milk works too)
1 teaspoon vanilla extract
cooking spray or vegetable oil for coating waffle iron
powdered sugar, for serving
maple syrup, for serving

In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and nutmeg.  Set aside.

In another large bowl, which together the eggs and brown sugar until lumps are dissolved and mixture is well blended.  Add the pumpkin, butter, milk and vanilla and whisk until smooth.  Add the flour mixture and stir until smooth.

Heat waffle iron according to the manufacturer's directions.  Lightly coat it with oil.  Pour in enough batter just to fill the iron and spread it evenly, then close the waffle iron.  Cook until waffles are golden brown on the outside and cooked through inside.  Remove to a platter and keep warm (I like to keep them in a 200 degree oven) while you cook the remaining waffles.

Serve the waffles sprinkled with powdered sugar and drizzled with maple syrup. 

4-6 servings


Source: Seriously Simple Holidays