Gingerbread Pumpkin Waffles Food

GINGERBREAD WAFFLES

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 PUMPKIN WAFFLES

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

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.

GINGERBREAD AND PUMPKIN WAFFLES RECIPE - (4.5/5)

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 PUMPKIN WAFFLES WITH BUTTERMILK-RUM CARAMEL SYRUP

Steps:

• For the buttermilk-rum caramel syrup: Combine the sugar, buttermilk, butter, corn syrup and baking soda in a medium saucepan and cook over medium-high heat, whisking constantly, until amber brown, 8 to 10 minutes. Remove from the heat and stir in the rum, vanilla and sea salt. Transfer to a heat-resistant bowl, cover and keep warm.
• For the gingerbread pumpkin waffles: Preheat the oven to 250 degrees F. Place a baking rack on top of a baking sheet.
• In a large bowl, whisk together the flour, granulated sugar, muscovado sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. In a medium bowl, whisk together the eggs, milk, butter, pumpkin puree, sour cream and molasses until smooth. Add the wet ingredients to the bowl with the dry ingredients and whisk until the mixture is just combined. Fold in the candied ginger. Cover and let sit at room temperature for 15 minutes.
• Preheat a waffle iron and brush the grates liberally with butter. Fill the waffle wells and cook according to the manufacturer¿s instructions until crisp and golden. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Repeat with more melted butter and the remaining batter. Serve with the buttermilk-rum caramel syrup.

PUMPKIN GINGERBREAD WAFFLES

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.

PAULA'S PUMPKIN GINGERBREAD TRIFLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine gingerbread cake mix, water, and eggs in a large bowl. Stir until well blended. Divide batter between 2 ungreased 9-inch cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place cake pans on wire racks to cool for 10 minutes. Invert and let cool to room temperature, about 20 minutes.
• Combine milk and vanilla pudding mix in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; let cool until thickened, about 10 minutes. Stir in pumpkin pie filling, brown sugar, and cinnamon.
• Crumble 1 gingerbread cake into the bottom of a large punch bowl. Pour 1/2 of the pudding mixture over the gingerbread. Add a layer of whipped topping. Repeat with remaining gingerbread cake, pudding mixture, and whipped topping. Sprinkle gingersnaps on top.
• Refrigerate until pudding is set and flavors combine, 8 hours to overnight.

PUMPKIN-GINGERBREAD WAFFLES

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!

PUMPKIN GINGERBREAD CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.

GINGERBREAD BELGIAN WAFFLES

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.