Cinnamon and Nutmeg Spiced Pumpkin Waffles are such a great treat when the weather starts to turn chilly! Drizzle with warm maple syrup and serve with applesauce for the perfect fall breakfast.
BE PICTURED IN; CHARACTERIZED IN:
Pumpkin waffles are the world’s best answer to leftover pumpkin puree.
I don’t know about you, but it pains me to see food or anything else going to waste. Hell, I even save eggshells and used coffee grounds for the compost.
So what can you make with the leftovers of a can of pumpkin puree? Pumpkin waffles!
Pumpkin Spice Waffles
Lightly spiced with ground cinnamon, nutmeg, ginger, and cloves, these pumpkin waffles are a fun way to change up a waffle breakfast.
In this recipe we also add some finely ground cornmeal; it just gives the waffles a little crunch.
Trying to estimate the right amount of dough for the number of people is always a challenge. Here’s a tip: Make more batter than you need, bake as many waffles as batter makes, and freeze leftover waffles to reheat in a toaster oven for another morning.
How to freeze waffles for later
Let your waffles cool completely, then stack them between pieces of wax paper (so they don’t stick together) and place in a ziplock bag. Squeeze out as much air as possible and place in the freezer.
Waffles will keep in the freezer for at least a month before they start to taste off or develop freezer burn.
No defrosting before reheating! Just pop them in the toaster and they’ll be piping hot in minutes.
What to serve with your waffles
While maple syrup goes beautifully with these waffles, of course, try melting honey and butter with a little cinnamon and drizzle over your waffles. Another fun idea? Top it with a little pumpkin-spiced whipped cream.
Serve with applesauce or apple butter for the perfect fall breakfast.
CONTINUE READING:
Can’t get enough pumpkin? Check out these recipes
- Pumpkin bread with chocolate chips
- Pumpkin cheesecake bars with crumble topping
- No-Churn Pumpkin Spice Ice Cream
- Pumpkin Cookies
- Pressure Cooker Pumpkin Cheesecake
Spiced Pumpkin Waffles
Any leftover waffles can be refrigerated, wrapped in plastic wrap, and frozen. Unwrap and place in a toaster or oven to reheat.
Don’t have buttermilk? Add 1 tablespoon lemon juice to 1 cup and 3 tablespoons milk and let sit for a few minutes. Or mix 3/4 cup plain yogurt with 1/2 cup milk.
If you prefer to use pumpkin pie spice instead of individual spices, substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves.
ingredients
-
1 Cup all purpose flour
-
1/4 Cup yellow wheat flour, finely ground
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/4 teaspoon Salt
-
1 1/2 teaspoon Cinammon
-
1/2 teaspoon ground ginger
-
prize ground nutmeg
-
prize Ground carnations
-
2 big eggs
-
2 tablespoon Brown sugar (packed up)
-
1 1/4 cups buttermilk
-
1/2 Cup fresh or canned pumpkin puree
-
4 tablespoon buttermelted (plus a little more for brushing the waffle iron)
-
applesauce or apple butter, e.g portion
method
-
Preheat waffle iron:
Preheat the iron so it’s hot when the dough is ready.
-
Whisk together the dry ingredients:
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and spices.
-
Whisk together sugar and wet ingredients:
In a larger bowl, whisk the eggs and brown sugar until there are no lumps of brown sugar.
Add buttermilk, pumpkin puree, melted butter and mix until smooth.
-
Add the dry ingredients to the wet ingredients and stir until smooth.
-
Prepare in the waffle iron:
Brush a little melted butter over the wells of the hot waffle iron (to make waffle removal easier).
When your waffle maker is hot, scoop batter into the centers of the waffle maker cavities, not quite to the rim, in batches, and slowly lower the top lid of the waffle maker.
Bake for about 4 to 5 minutes, until the waffle maker indicates waffles are done or until steam stops coming out of the sides of the waffle maker.
Open the waffle maker and gently lift the rim of a waffle with a fork to loosen the waffles from the waffle maker.
Serve with warmed maple syrup and a side of applesauce or apple butter.
| nutritional information (per serving) | |
|---|---|
| 460 | calories |
| 20g | Fat |
| 57g | carbohydrates |
| 13g | protein |
