Pumpkin Waffles
In need of a delicious fall breakfast? These fluffy pumpkin waffles, are perfectly spiced and are an extra special and delicious way to start your day. Serve them with fresh whipped cream, pecans, and syrup for a perfect fall morning.
Servings: 6 waffles
Calories: 377kcal
Equipment
- Waffle Iron
- Large Mixing Bowl
Ingredients
For the Pumpkin Waffles:
- 2 eggs (room temperature, separated)
- 1 cup milk
- 1 cup pumpkin puree
- 1/4 cup unsalted butter (melted)
- 1 1/2 cups all purpose flour
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1/2 tsp salt
Instructions
For the Pumpkin Waffles:
- Preheat a standard waffle iron.
- Separate the egg yolks from the egg whites into two bowls.
- Beat the egg whites until they are fluffy with soft peaks. Set them aside.
- In another bowl mix the milk, pumpkin, melted butter, and egg yolks and stir them together.
- In a large bowl, whisk together the remaining ingredients, the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
- Stir the pumpkin mixture into the flour mixture.
- Gently fold the beaten egg whites into the mixture with a rubber spatula, until just combined.
- Lightly spray the waffle iron with nonstick spray, or brush vegetable oil over the waffle iron.
- Add about 1/2 cup of batter to the middle of the waffle iron.
- Close the waffle iron and cook the waffle on the preheated iron until crispy and baked through, about 5 minutes.
- Serve waffles cooked to order, or place cooked waffles on a baking pan in a 250 Fahrenheit oven to keep warm to serve them all at once.
- Serve with your choice of waffle toppings.
Nutrition
Serving: 24 inch squares | Calories: 377kcal | Carbohydrates: 41g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 103mg | Sodium: 389mg | Potassium: 442mg | Fiber: 1g | Sugar: 8g | Vitamin A: 748IU | Calcium: 230mg | Iron: 2mg