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 PROTEIN WAFFLES
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat a waffle iron.
- Process the oats in the blender until the texture of flour. Add the cottage cheese, pumpkin puree, milk, protein powder, chia seeds, baking powder, pumpkin pie spice, salt and egg and blend until smooth.
- Scoop between 1/4 and 1/3 cup of the batter into each quarter of the waffle iron, depending on the size of your waffle iron. Close and cook until golden brown, 5 to 8 minutes (or cook to waffle iron manufacturer's instructions). Repeat with remaining batter.
- Serve hot with maple syrup or your favorite nut butter, if desired. The waffles can be frozen and reheated in the toaster.
BUTTERMILK PUMPKIN WAFFLES
Steps:
- In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 194 calories, Fat 6g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
PERFECT PUMPKIN SPICE WAFFLES
The perfect waffles for fall or when you're craving that pumpkin and spice taste! However, my family requests this recipe year-round.
Provided by sonnenberg
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
- Beat egg yolks, buttermilk, pumpkin, and butter together with a whisk in a large bowl until smooth; add flour, brown sugar, baking powder, cinnamon, baking soda, ginger, salt, and cloves. Stir the mixture with the whisk just until you have a smooth batter.
- Fold the egg whites into the batter just until combined.
- Prepare cooking surfaces of your waffle iron with cooking spray. Ladle about 2/3 cup batter into the prepared iron and cook until browned, 4 to 5 minutes.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 45.4 g, Cholesterol 118.3 mg, Fat 12.2 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 6.7 g, Sodium 617.7 mg, Sugar 13.2 g
CINNAMON PUMPKIN WAFFLES
These were designed to be a great way to use up some extra pumpkin. Serve with honey butter and maple syrup.
Provided by SuzieQ
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside.
- Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture along with the pecans.
- Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 53.9 g, Cholesterol 65.4 mg, Fat 26 g, Fiber 7.6 g, Protein 11.5 g, SaturatedFat 6.8 g, Sodium 710.7 mg, Sugar 23.9 g
SPICED PUMPKIN WAFFLES
These waffles are my kids new favorite waffles. They're delicious! They have a light texture and the pumpkin flavor is not overpowering. The serving size is for Belgian waffles, but they will work fine in a regular waffle iron also.
Provided by Sherri35
Categories Breakfast
Time 15m
Yield 8 Belgian waffles
Number Of Ingredients 12
Steps:
- Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
- In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
- Gently fold in the flour mixture.
- Cook according to your waffle iron directions.
- I do these in my belgian waffle iron and it uses about 1 cup batter and takes 4-5 minutes to bake.
- They come out a nice deep, golden brown.
- These are great with a little bit of syrup, but would also be great with honey butter.
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
We all need more pumpkin spice in our lives! Start your weekend right with these fragrant, tender waffles.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 4 cups batter
Number Of Ingredients 15
Steps:
- Preheat oven to 275 degrees. Set a rack on a rimmed baking sheet and place in oven. Preheat waffle iron according to manufacturer's instructions.
- In a medium bowl, whisk together flour, spices, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together, eggs, milk, pumpkin and melted butter; add flour mixture and mix just until batter is combined.
- Lightly coat waffle iron with cooking spray. Pour about 1 cup batter into center of iron (amount may vary depending on size of iron), spreading evenly with a spatula. Cook until waffles are golden brown and crisp, 7 to 8 minutes. Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with butter, syrup and pumpkin seeds.
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