Gingerbread And Pumpkin Waffles Recipe 455 Food

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GINGERBREAD PUMPKIN WAFFLES



Gingerbread Pumpkin Waffles image

All waffle irons and waffle bakers vary. Read your manufacturer's instructions for specific cooking times. Recipe makes 12 waffles.

Provided by Hip Foodie Mom

Categories     Brunch or breakfast

Number Of Ingredients 24

1 1/4 cups sugar
1 cup buttermilk
6 tablespoons 3/4 stick unsalted butter, quartered
2 tablespoons corn syrup
1 teaspoon pure vanilla extract
2 tablespoons bourbon or dark rum
pinch of fleur de sel or other coarse sea salt
2 cups all purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
6 tablespoons 3/4 stick unsalted butter, melted
1/2 cup sour cream
3 tablespoons molasses
1/2 cup canned pure pumpkin puree (not pie filling)
2 tablespoons finely diced candied ginger

Steps:

  • Combine the sugar, buttermilk, butter, corn syrup and baking soda in a medium saucepan and simmer over medium-high heat, whisking occasionally, until amber brown and slightly thickened, about 20 minutes.
  • Remove from the heat and stir in the vanilla, bourbon and salt. Serve warm.
  • Preheat your oven to 250 degrees.
  • In a large bowl, whisk together the flour, both types of sugar, baking powder, baking soda, salt cinnamon, ginger, nutmeg and cloves. In a separate medium bowl, whisk together the eggs, milk, butter, sour cream, molasses and pumpkin until smooth. Add the wet mixture to the flour mixture and whisk until just combined. Fold in the candied ginger. Cover and let sit at room temp for about 15 minutes.
  • Heat your waffle iron according to manufacturer's instructions. Brush or spray the grates with butter or non-stick baking spray. Fill the waffle iron and cook until crisp and golden. Transfer to the baking rack in the oven to keep warm. Repeat steps to make the rest of the waffles, spraying the grates before each batch.
  • Serve the waffles topped with the buttermilk bourbon caramel sauce.

PUMPKIN GINGERBREAD WAFFLES



Pumpkin Gingerbread Waffles image

I've been working on this as a seasonal breakfast/brunch item for a while. This is the final variation, though I need to work on getting them crisper. I'll be making it through the fall and winter. My daughter's enjoyed it

Provided by Tannic

Categories     Breakfast

Time 35m

Yield 8 waffles, 4-6 serving(s)

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
2 teaspoons baking soda
1 tablespoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 tablespoons butter, melted and allowed to cool
8 ounces canned pumpkin (1/2 of a can the way we buy it)
1/4 cup molasses
2 cups buttermilk
3 eggs
1/2 cup dried cranberries

Steps:

  • Combine the dry ingredients in a mixing bowl, stir well until the spices are well incorporated.
  • don't forget to preheat the waffle iron.
  • Combine the wet ingredients, mix the wet into the dry, Add the cranberries.
  • Sometimes the mixture is too thick, use milk or buttermilk to thin it as needed.
  • These were intended to be cooked in a waffle iron, but sometimes I thin the mixture a bit and use it as pancake batter. They tend to come out soft, even with my waffle maker set hotter, crispness was difficult to achieve.

Nutrition Facts : Calories 526.8, Fat 17.5, SaturatedFat 9.5, Cholesterol 174.9, Sodium 1360.2, Carbohydrate 78.2, Fiber 6, Sugar 20.5, Protein 15.8

GINGERBREAD AND PUMPKIN WAFFLES RECIPE - (4.5/5)



Gingerbread and Pumpkin Waffles Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 13

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk (I used 1%)
1/2 cup molasses
Syrup (I used Maple), whipped cream or fresh fruits for topping, to pass at table
1/2 cup (1 stick) melted butter, plus some to butter the iron

Steps:

  • Preheat waffle iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little-melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

GINGERBREAD WAFFLES



Gingerbread Waffles image

Provided by Rachael Ray : Food Network

Time 18m

Yield 4 (4 section) waffles, 16 pieces, up to 8 servings

Number Of Ingredients 13

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table

Steps:

  • Preheat waffle iron.
  • In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

PUMPKIN-GINGERBREAD WAFFLES



Pumpkin-Gingerbread Waffles image

adapted from Rachael Ray (just slightly... applesauce instead of copious amounts of butter) -- made these for a brunch and they were DELICIOUS!

Provided by ellie3763

Categories     Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1 tablespoon butter, melted
1/4 cup applesauce

Steps:

  • In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt.
  • In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses, melted butter, and applesauce.
  • Stir the wet into dry until just moist. Do not overstir the waffle batter.
  • Grease the waffle iron and cook waffles.
  • Serve with toppings of choice - we chose some high-quality farmers-market syrup!

GINGERBREAD BELGIAN WAFFLES



Gingerbread Belgian Waffles image

I like to combine the sweet and spicy taste of gingerbread with the cool and dreamy taste of cream cheese frosting. It's a heavenly way to start the day! -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 waffles (1-1/2 cups icing).

Number Of Ingredients 20

1/2 cup butter, softened
2 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar
2 tablespoons 2% milk
WAFFLES:
2 cups all-purpose flour
1/4 cup packed brown sugar
3 teaspoons baking powder
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 large eggs, separated
2 cups buttermilk
1/2 cup butter, melted
1/2 cup molasses
2 teaspoons vanilla extract

Steps:

  • Beat first four ingredients until smooth; gradually beat in confectioners' sugar, then milk. Cover and set aside., Preheat Belgian waffle maker. Whisk together first eight waffle ingredients. In another bowl, whisk together egg yolks, buttermilk, melted butter, molasses and vanilla. Add to dry ingredients; stir just until moistened., In a clean bowl, beat egg whites until stiff but not dry. Gently fold into batter. Bake waffles according to manufacturers' directions. Drizzle with icing.

Nutrition Facts : Calories 776 calories, Fat 38g fat (23g saturated fat), Cholesterol 219mg cholesterol, Sodium 1188mg sodium, Carbohydrate 97g carbohydrate (63g sugars, Fiber 1g fiber), Protein 12g protein.

GINGERBREAD WAFFLES



Gingerbread Waffles image

Make and share this Gingerbread Waffles recipe from Food.com.

Provided by Gingerbear

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups waffle mix or 3 cups baking mix (such as Bisquick)
2 eggs
1 (12 ounce) can evaporated milk
1/2 cup light molasses
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 can apple pie filling
1 container whipped topping
1/2 teaspoon ground cinnamon

Steps:

  • Preheat waffle maker.
  • Place waffle mix in large bowl and stir in eggs, evaporated milk, molasses, brown sugar, cinnamon and ginger.
  • Pour batter into waffle maker and cook until deep golden, being careful not to overcook.
  • Continue preparing waffle until batter is gone.
  • Heat apple pie filling and spoon some on each waffle.
  • Garnish each waffle with a dollop of whipped topping and sprinkling of cinnamon.

Nutrition Facts : Calories 1347.7, Fat 95, SaturatedFat 58.5, Cholesterol 390.9, Sodium 661.3, Carbohydrate 112.5, Fiber 1.4, Sugar 70.2, Protein 18.9

PUMPKIN GINGERBREAD



Pumpkin Gingerbread image

Wonderfully flavorful and fragrant bread for the holidays.

Provided by frosty

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 13

3 cups sugar
1 cup vegetable oil
4 eggs
⅔ cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  • In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  • Bake in preheated oven until toothpick comes out clean, about 1 hour.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g

GINGERBREAD WAFFLES



Gingerbread Waffles image

Make and share this Gingerbread Waffles recipe from Food.com.

Provided by Divinemom5

Categories     Breakfast

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon salt
2 eggs
1/3 cup sugar
3/4 cup buttermilk
1/2 cup molasses
1/4 cup margarine, melted

Steps:

  • Combine first 6 ingredients.
  • Sift into bowl and set aside.
  • Beat eggs and sugar until thick and foamy.
  • Stir in buttermilk and molasses.
  • Add to dry ingredients and stir until moistened.
  • Stir in margarine.
  • Pour 1 and 1/4 cups batter onto preheated, greased waffle iron.
  • Cook until done.
  • Seve with sliced bananas and whipped cream.

GINGERBREAD WAFFLES



Gingerbread Waffles image

If you enjoy gingerbread you will like it as a waffle. These make a nice winter breakfast. Serve with whipped cream and dusted with cinnamon.

Provided by Susie D

Categories     Breakfast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

4 tablespoons butter, melted
2 cups flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup brown sugar
1 1/2 cups buttermilk
1/4 cup molasses
2 eggs, beaten

Steps:

  • Heat waffle iron and spray with cooking spray.
  • In a mixing bowl, sift together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  • In another mixing bowl, combine eggs, buttermilk, and molasses. Beat in melted butter.
  • Add dry ingredients with wet ingredients just until moistened and lump free.
  • Pour enough batter to fill two-thirds of the waffle iron.
  • Cook until crisp and golden brown.
  • Set aside.
  • Repeat with remaining batter, spraying with cooking spray as needed.

Nutrition Facts : Calories 314.1, Fat 7.7, SaturatedFat 4.4, Cholesterol 63.6, Sodium 454.2, Carbohydrate 55.4, Fiber 1.1, Sugar 28.2, Protein 6.5

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