Pumpkin Waffles
User Reviews
5
Pumpkin Waffles
Description
These Pumpkin Waffles start with a dry mix of flour, brown sugar, cornstarch, baking powder, salt, and spices including cinnamon, cloves, and nutmeg for warm autumn flavors. The wet ingredients include pumpkin puree, milk, neutral oil, and separated eggs, with yolks folded into the batter while the whites are whipped to stiff peaks and gently folded in to provide lift and lightness.
The batter is cooked in a preheated waffle iron to yield waffles with crisp edges and tender interiors. Complementing the waffles is a cinnamon cream syrup made by boiling sugar, corn syrup, and water until thickened, then mixing in evaporated milk, vanilla, and cinnamon to form a rich, sweet sauce.
These waffles are suited to a fall-themed breakfast or brunch, offering a comforting option that pairs well with the spiced syrup. They can be stored refrigerated for a few days and reheated in a toaster or frozen and later toasted to retain texture and flavor.
Properly whipping egg whites and folding them in carefully is key to maintaining a light batter. Allow waffles to cool fully before freezing to preserve quality.
Ingredients
Pumpkin Waffles:
- 1/4 cup light brown sugar
- 3 Tablespoons cornstarch
- 1 1/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp cloves ground
- 1/4 tsp ground nutmeg
- 2 egg yolk
- 2 egg beaten to stiff peaks, white
- 1 cup milk
- 1/4 cup neutral cooking oil generic cooking oil
- 1 cup pumpkin canned
Cinnamon Cream Syrup:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 5 oz can evaporated milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Pre-heat waffle iron.
- Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add flour, baking powder, salt, cinnamon, ground cloves, and ground nutmeg and stir to combine.
- Separate the egg yolks and whites into two separate bowls. Add the pumpkin and milk to the egg yolks; whisk to blend well. Add the oil; whisk to blend and set aside.
- Whip the egg whites with a hand mixer on high until stiff peaks form, 1-1 1/2 minutes. Set aside.
- Add the pumpkin mixture to the dry ingredients and mix them together until just combined. Gently fold in the egg whites until blended. Pour batter into greased waffle iron and cook until crisp.
Cinnamon Syrup:
- In a small saucepan, combine the sugar, corn syrup, and water. Bring it to a boil over medium heat and cook, stirring often, until thickened, about 2 minutes. Remove from the heat, and stir in the evaporated milk, vanilla, and cinnamon.
Notes
- Store leftover waffles in the refrigerator for 2-3 days and reheat in a toaster to restore crispness.
- To freeze, cool the waffles completely and keep in an airtight freezer-safe bag or container for up to 3 months.
- Reheat frozen waffles directly from the freezer in a toaster to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 783 kcal
% Daily Value*
| Calories | 783kcal | 39% |
| Carbohydrates | 145g | 48% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 106mg | 35% |
| Sodium | 579mg | 24% |
| Potassium | 438mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 105g | 210% |
| Vitamin A | 9904IU | 198% |
| Vitamin C | 3mg | 3% |
| Calcium | 327mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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