Description
Warm pumpkin waffles infused with fall spices, offering a crispy edge and fluffy interior, perfect for brunch or dessert.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup pumpkin puree
- 2 large eggs
- 1/3–1/2 cup light brown sugar
- 1 cup milk or buttermilk
- 4 tbsp melted butter
- 1 tsp vanilla
Instructions
- Preheat your Belgian or traditional waffle iron on medium-high and an oven to 200°F (95°C) with a wire rack.
- In a bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, mix the wet ingredients: pumpkin puree, eggs, brown sugar, milk, melted butter, and vanilla.
- Fold the wet mixture into the dry ingredients until just combined. Let the batter rest for 5-10 minutes.
- Scoop the batter into the hot waffle iron using a ladle and cook for 4-6 minutes until golden and crisp.
- Transfer finished waffles to the wire rack in the warm oven to keep them crisp while finishing the batch.
Notes
For maximum crispiness, let the batter rest and ensure your iron is fully preheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Making
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg