Sunday, November 17, 2013

Pumpkin Waffles

My youngest gingersnap was too bothered by the mud from the pumpkin patch and couldn't make it out on her own.  But despite the mud, we are big fans of pumpkins around here - both picking them and eating them!  You can usually find a random amount of pumpkin puree in my fridge these days, just waiting to be used.  And I'm so glad I used some to try out these waffles!  I made them twice in one week and wised up the second time, doubling the batch to freeze some for a quick breakfast in the near future.  The hints of spice are just right and the cornmeal gives the waffles a good texture (less so if you grind the cornmeal very fine).  I like a dollop of yogurt and warm maple syrup on top, but my gingersnaps gobbled them up plain as snacks!

1 cup all-purpose flour
1/4 cup yellow cornmeal, finely ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
Pinch ground nutmeg
Pinch of ground cloves
2 large eggs
2 Tbsp brown sugar (packed)
1 1/4 cup buttermilk (make your own using lemon juice)
1/2 cup fresh or canned pumpkin purée
4 Tbsp butter, melted (plus a little more for brushing the waffle iron)

Preheat your waffle iron.
In a medium bowl, vigorously whisk together the flour, cornmeal, baking powder, baking soda, salt, and spices.
In a larger bowl, whisk together the eggs and brown sugar until there are no more brown sugar clumps. Add the buttermilk, pumpkin purée, melted butter and whisk until smooth.
Add the dry ingredients to the wet ingredients and whisk until smooth.
Brush a little melted butter over the wells of the hot waffle maker (to make it easier to remove the waffles.) When your waffle maker is hot, working in batches, ladle the batter onto the center of the waffle iron wells, not all the way to the edge, and slowly lower the top lid of the waffle iron. Cook until your waffle iron indicates that the waffles are ready, or until steam stops coming out of the sides of the waffle iron, about 4 to 5 minutes. Open the waffle iron and carefully lift the edge of a waffle with a fork to remove the waffles from the waffle iron.
Serve with warmed maple syrup and a side of apple sauce or apple butter.

1 comment:

  1. I've got some fresh pumpkin puree sitting in the fridge waiting to be used and I've been wanting to try out some pumpkin waffles so I might just have to give this a whirl in the morning - thanks! :)


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