Pumpkin Waffles
User Reviews
5
Pumpkin Waffles
Description
These Pumpkin Waffles use a dry mix of flour, cornstarch, pumpkin pie spice, salt, baking powder, and baking soda to provide structure and leavening. The wet ingredients include buttermilk, pumpkin puree, neutral oil, melted butter, vanilla, and egg whites whipped to stiff peaks for a light texture. Folding the egg whites into the batter allows for elevated fluffiness while maintaining a tender but crisp exterior when cooked in a waffle iron. The pumpkin pie spice blends cinnamon, nutmeg, and other warm spices, complementing the pumpkin's natural sweetness.
The waffles are cooked about three minutes each, creating a golden exterior with a soft, moist interior. They can be served with classic accompaniments like maple syrup and butter, enhancing their comforting flavor suited to fall mornings.
Based on notes, spreading waffles on a wire rack instead of stacking prevents steaming and maintains crispness. The recipe suggests using a reliable waffle maker like the Hamilton model referenced for consistent results.
Ingredients
Dry Mix:
- 1 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Wet Mix:
- 1 cup buttermilk shaken
- 1/2 cup pumpkin puree pure
- 6 tablespoons neutral oil
- 7 tablespoons butter melted and cooled, unsalted
- 2 teaspoons vanilla extract
- 2 egg large, whites
- 1/2 cup sugar
Instructions
To Make the Dry Mix:
- In a large bowl, whisk together the dry ingredients: flour, cornstarch, pumpkin pie spice, salt, baking powder, baking soda and salt.
To Make the Wet Mix:
- In a large measuring cup, measure out the buttermilk. Whisk in the pumpkin puree, oil, melted butter and vanilla. Pour the wet ingredients into the dry ingredients and mix until barely combined. Set aside.
- In another bowl, using a hand-mixer, beat the egg whites until foamy. Add the sugar and continue beating until stiff, glossy peaks form. Fold the egg whites into the batter until just combined.
- Cook the batter according to your waffle iron’s instructions. I cooked mine for about 3 minutes. Repeat until you’ve worked your way through the batter. Serve with maple syrup and butter.
- Serves 4
Notes
- For best crispiness, place cooked waffles on a wire rack in a single layer; stacking causes steaming and sogginess.
- Using a quality, affordable waffle maker improves texture, with the suggested model well-regarded for consistent cooking.
- You can use a store-bought pumpkin pie spice blend or easily create your own blend to suit taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 756 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 756kcal | 38% |
| Carbohydrates | 83g | 28% |
| Protein | 9g | 18% |
| Fat | 44g | 68% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 952mg | 40% |
| Potassium | 340mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 5481IU | 110% |
| Vitamin C | 2mg | 2% |
| Calcium | 146mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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