PUMPKIN-CHIPOTLE WAFFLES
We serve these sweet and spicy Southwestern-inspired waffles with an orange-and cayenne-infused maple syrup for a citrus kick.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield About 8 waffles
Number Of Ingredients 18
Steps:
- For the syrup: Whisk together the maple syrup, cinnamon, salt and cayenne in a small saucepan. Bring to a simmer over medium-low heat and whisk until the cinnamon is dissolved, about 1 minute. Remove from the heat and stir in the orange zest. Cover and keep warm.
- For the waffles: Preheat a waffle maker to medium-high. Preheat the oven to 200 degrees F. Whisk together the flour, baking powder, baking soda, chipotle powder, cinnamon and salt in a medium bowl. Whisk together the buttermilk, pumpkin puree, oil, sugar, egg and white. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's ok if there are lumps).
- Lightly brush the top and bottom of the waffle iron with oil. Fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in the oven or covered with foil on a plate while you cook the remaining batter.
- Serve the waffles with butter, drizzle with the orange syrup and sprinkle with the pepitas.
TOASTY PUMPKIN WAFFLES
When I really want to impress folks, I serve these waffles. They're beautiful stacked and layered with pink sweet-tart cranberry butter. When I owned a bed and breakfast it was the recipe guests requested most. -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Time 30m
Yield 3 servings (1 cup butter).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended. , Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter.
Nutrition Facts : Calories 595 calories, Fat 30g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 557mg sodium, Carbohydrate 69g carbohydrate (15g sugars, Fiber 5g fiber), Protein 14g protein.
PUMPKIN WAFFLES WITH ORANGE WALNUT BUTTER
Steps:
- Preheat waffle maker. Mix softened butter and orange zest; stir in walnuts., Whisk together first six waffle ingredients. In another bowl, whisk together eggs, milk, pumpkin and melted butter; add to dry ingredients. Stir just until moistened., Cook waffles according to manufacturer's directions until golden brown. Serve with butter mixture and syrup.
Nutrition Facts : Calories 536 calories, Fat 38g fat (20g saturated fat), Cholesterol 174mg cholesterol, Sodium 731mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 3g fiber), Protein 11g protein.
PUMPKIN WAFFLES
Nothing beats the smell of freshly baked waffles on a cold wintery day.
Provided by SPLENDA® Sweeteners
Categories Trusted Brands: Recipes and Tips SPLENDA®
Time 20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
- Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
- Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
- Whisk together egg and SPLENDA® Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
- Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 32.1 g, Cholesterol 32.6 mg, Fat 3 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 417.6 mg, Sugar 3.1 g
PUMPKIN WAFFLES WITH APPLE-CRANBERRY RELISH
Pumpkin waffles are terrific for fall and winter brunches. These are served with an apple-cranberry relish that features maple syrup and chopped pecans. Granny Smith or Braeburn apples work great!
Provided by Amie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 4
Number Of Ingredients 23
Steps:
- To make the Apple-Cranberry Relish: Peel, core, and chop the apples into 1/4-inch pieces. Combine the chopped apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice, and 1/2 cup maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5-10 minutes until apples are tender and cranberries have softened.
- Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining 1/4 cup maple syrup. Add the pecans and orange zest (if desired) to the apple-cranberry mixture.
- Preheat waffle iron according to manufacturer's instructions.
- Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.
- Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.
Nutrition Facts : Calories 1222.1 calories, Carbohydrate 119 g, Cholesterol 225.6 mg, Fat 81.4 g, Fiber 10.9 g, Protein 14.4 g, SaturatedFat 28.4 g, Sodium 969.6 mg, Sugar 75.5 g
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- In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine.
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