While thinking about what to do for breakfast today, I remembered the extra pumpkin puree in the refrigerator. There wasn’t enough to make another pie, but there was certainly enough for pumpkin waffles. These are fluffy, full of flavor, and a little bit rich, and they go perfectly with a savory side of bacon or ham. Serve with warm maple syrup.
[Updated January 18, 2011.]
SPICED PUMPKIN WAFFLES
Adapted from Country Living magazine.
Makes about 8 Belgian-size waffles.
2 large bowls
nonstick cooking spray
2-1/2 cups all-purpose flour (I use White Lily, but you can use regular all-purpose flour.)
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh-ground nutmeg
1/4 teaspoon cloves
4 large eggs
2 cups buttermilk (or 4 tablespoons lemon juice + milk to make 2 cups)
1 cup pumpkin puree
1/2 cup dark brown sugar
1/4 cup unsalted butter (1/2 stick), melted
1 teaspoon pure vanilla extract
1. Preheat a waffle iron. Preheat oven to 200° F
2. Whisk together the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg and cloves in a large bowl and set aside.
3. Whisk together the eggs, buttermilk, pumpkin puree, sugar, butter and vanilla in the other large bowl until smooth.
4. Add the flour mixture and whisk until smooth.
5. Spray the waffle iron with cooking spray and cook the batter in the waffle iron according to the manufacturer’s instructions. Repeat with remaining batter. Keep warm on a rack in the oven. Makes about 8 round Belgian waffles.