Cinnamon Pumpkin Waffles Food

PUMPKIN WAFFLES (WITH A HINT OF CINNAMON)

Pumpkin Waffles (with a Hint of Cinnamon) image

These fluffy Pumpkin Waffles with a hint of cinnamon are the perfect fall breakfast treat. This simple waffle batter featuring pumpkin can be made ahead and stored in the refrigerator overnight.

Provided by Barbara

Time 20m

Number Of Ingredients 11

Ingredients

1 cup flour, (all purpose)
2 Tablespoons flour, (all purpose)
1 Tablespoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs, (beaten)
2 Tablespoons maple syrup
1/2 cup canned pumpkin, (solid packed)
2 Tablespoons butter (melted)
1 cup evaporated milk, ((regular milk will work too))

Steps:

Mix together flour (1 cup plus 2 T.), cinnamon, salt, baking powder and baking soda in a large bowl.
In a separate bowl, combine eggs, maple syrup, pumpkin, milk and butter.
Stir wet ingredients into dry ingredients until just combined (don't overmix).
Bake in a preheated waffle iron according to the manufacturer's directions. Or, refrigerate until the next morning.

Nutrition Facts : Carbohydrate 44 g, Protein 11 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 115 mg, Sodium 564 mg, Fiber 3 g, Sugar 14 g, Calories 338 kcal, ServingSize 1 serving

SPICED PUMPKIN WAFFLES

Spiced Pumpkin Waffles image

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

Ingredients

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled

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.

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