Pumpkin Waffle Recipe
User Reviews
5
Pumpkin Waffle Recipe
Description
This Pumpkin Waffle Recipe starts by mixing eggs, buttermilk, melted and cooled butter, vanilla extract, and pumpkin puree to create a smooth wet base. Dry ingredients including all-purpose flour, pumpkin pie spice, sugar, baking powder, baking soda, and salt are combined separately, then incorporated into the wet mix with care to avoid overmixing. The batter is cooked in a preheated waffle iron for about three minutes until the waffles turn an even golden color with slightly crisp edges.
Each waffle is finished with toppings of freshly whipped cream, pecans, and salted maple caramel sauce, adding contrasting textures and enhancing the autumnal flavors. The waffles themselves have a light but moist crumb thanks to the buttermilk and pumpkin.
Practical tips include cooling the melted butter before mixing to prevent clumping with cold buttermilk, adjusting batter amounts to match your waffle iron size, and freezing leftovers wrapped individually for convenient reheating. Stored in an airtight container, cooked waffles keep fresh for up to five days. Reheat in a toaster oven on low for a crisp finish.
Ingredients
- 2 egg large
- 1-½ cups buttermilk
- 1 butter melted and cooled, unsalted, stick
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1-¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Toppings
- Whipped Cream
- pecans
- maple caramel sauce salted
Instructions
- Preheat a waffle iron.
- Using a KitchenAid Stand mixer (or mix by hand), eggs, buttermilk, unsalted butter, vanilla extract, and pumpkin puree for 30 seconds on STIR mode.
- In a separate bowl, combine all the dry ingredients, all-purpose flour, pumpkin pie spice, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients, mix on "STIR" setting for 10 seconds then bump up to speed 2 for an additional 20 seconds. Scrape down the sides of the bowl and mix again for another 5-10 seconds.
- Spray the waffle iron with cooking spray, ladle 1 cup batter into waffle iron. Cook for 3 minutes or until golden in color. Repeat until all the batter is used.
- Top each waffle with freshly whipped cream, pecans, and salted maple caramel sauce.
Notes
- Melt and cool butter before mixing with cold buttermilk to avoid clumping in batter.
- Adjust the amount of batter based on the size of your waffle iron for even cooking.
- Freeze leftover waffles individually wrapped with parchment for convenient storage.
- Store cooked waffles in an airtight container in the refrigerator for up to five days.
- Reheat waffles in a toaster oven on a low setting until warm and slightly crispy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Serving | 75g | |
| Calories | 45kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 321mg | 13% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1645IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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