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
- 2 large bowls
- waffle iron
- nonstick cooking spray
- 2½ cups unbleached 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
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon fresh-ground nutmeg
- ¼ teaspoon cloves
- 4 large eggs
- 2 cups buttermilk (or 4 tablespoons lemon juice + milk to make 2 cups)
- 1 cup pumpkin puree
- ½ cup dark brown sugar
- ¼ cup unsalted butter (½ stick, melted)
- 1 teaspoon vanilla extract
- Preheat a waffle iron. Preheat oven to 200° F
- Whisk together the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg and cloves in a large bowl and set aside.
- Whisk together the eggs, buttermilk, pumpkin puree, sugar, butter and vanilla in the other large bowl until smooth.
- Add the flour mixture and whisk until smooth.
- 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.