Healthy Pumpkin Belgian Waffles Food

PUMPKIN SPICE WAFFLES

Steps:

• Preheat a waffle maker.
• Whisk together the milk, pumpkin puree, oil, maple syrup and egg yolks. In a separate bowl, whisk together the flours, baking powder, pumpkin pie spice, baking soda and salt.
• Slowly mix the flour mixture into the pumpkin mixture and stir until smooth, taking care not to overmix.
• In a separate large bowl, add the egg whites and beat with an electric mixer (or whisk vigorously by hand) until stiff peaks form, 3 to 4 minutes. Gently fold the egg whites into the batter until just combined.
• Lightly spray your waffle iron with cooking spray or oil, then ladle the waffle mixture in. Cook per the manufacturer's instructions and repeat with the remaining batter. Serve with maple syrup and chopped pecans.

PUMPKIN BELGIAN WAFFLES

Steps:

• 1. Pre heat waffle iron. 2. Mix all dry ingredients in a large bowl and set aside. 3. Add egg whites into a medium bowl and beat with a hand held electric beater, until thick peaks form, set aside. 4. In a seperate medium bowl, add egg yolks, milk melted butter and pumpkin, whisk until combined well. Pour into the flour mixture and whisk until almost combined (don't over mix). 5 Using a rubber spatula, fold in the egg whites (don't over mix). 6. Make waffles according to manufactures instructions, until deep golden brown (it took about 6 minutes in my waffle iron). Serve waffles hot with a dab of slated butter and maple syrup.

SPICED PUMPKIN WAFFLES

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.

PUMPKIN WAFFLES

Steps:

• Mix waffle mix, eggs, oil, water, pumpkin, spices, and sugar in a medium-sized mixing bowl until smooth.
• Pour batter onto waffle iron and cook until golden brown (or to desired doneness).
• Top with butter, syrup, whipped cream, and/or pecans.

TOASTY PUMPKIN WAFFLES

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended. , Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter.

HOMEMADE PUMPKIN SPICE WAFFLES

Steps:

• Heat your waffle iron.
• In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
• In a medium bowl whisk together the pumpkin, eggs, butter, brown sugar and milk until well combined.
• Make a well in the dry ingredients, and pour in the wet mixture. Mix together until JUST combine, being careful not to over mix.
• Your mixture will be thick but pourable. If too thick add 1/3 cup extra milk.
• Pour batter into waffle iron, and cook according to waffle iron directions (my Belgian waffle maker will take longer than a regular iron).
• Remove from waffle iron, serve with butter and maple syrup.
• Devour

THE BEST PUMPKIN WAFFLES

Steps:

• Heat waffle iron.
• Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch.
• Add flour, baking powder, salt, cinnamon, ground cloves, and ground nutmeg and stir to combine.
• Separate the egg yolks and white into two separate bowls. Add the pumpkin and milk to the egg yolks; whisk to blend well. Add the oil; whisk to blend and set aside.
• Whip the egg whites with a hand mixer on high until stiff peaks form, 1-1 1/2 minutes. Set aside.
• Add the pumpkin mixture to the dry ingredients and mix them together until just combined. Gently fold in the egg whites until blended.
• Pour the batter on the heated and sprayed waffle iron and cook

FLUFFY BELGIAN WAFFLES

Steps:

• Preheat waffle iron. Spray with non-stick cooking spray right before pouring batter inside.
• In a large bowl, combine flour, white sugar, baking powder, and salt. Use the back of a spoon to create a well in the center. Set aside.
• In a small bowl, whisk together eggs and milk. Add in butter and vanilla bean paste/extract and whisk to combine.
• Pour wet ingredients into the well of the flour mixture and whisk until blended. Be careful not to overmix, as the batter should be lumpy.
• Scoop the batter into the preheated waffle iron and cook until waffles are golden brown and slightly crispy. Repeat with rest of batter. Serve immediately or refrigerate or freeze until ready to serve.

DECADENT PUMPKIN PIE BELGIAN WAFFLES

Steps:

• Preheat a waffle iron.
• If you want to hold the finished waffles until serving time, preheat an oven to 200°F (93°C).
• Melt the butter, set aside.
• In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt.
• Using a rubber spatula, or handheld electric mixer, mix together well.
• Stir in the flour, baking powder and baking soda.
• The mixture will be thick and a little lumpy.
• Don't try to smooth it out; just mix until the ingredients are incorporated.
• In another bowl, beat together the milk, sour cream, eggs, rum and vanilla.
• Add the liquid ingredients to the pumpkin mixture and stir until combined.
• Fold in the melted butter.
• Whether or not your waffle iron's grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky.
• Brush or spray the grids again only if subsequent waffles stick.
• Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturer's instructions) onto the hot iron.
• Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden.
• If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.
• Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and maple syrup. They're great with a cup of hot or cold cider.

EASY PUMPKIN WAFFLES

Steps:

• Preheat the waffle iron to the high heat setting.
• In a medium bowl, mix the all purpose flour, baking powder, brown sugar, pumpkin pie spice, and kosher salt until thoroughly combined.
• In another bowl, whisk the eggs, pumpkin puree, milk, and neutral oil. Pour the wet ingredients into the dry ingredients and whisk vigorously until the batter is mostly smooth.
• Lightly brush oil onto the waffle maker. Immediately, add the batter (1 1/4 cups for a Belgian waffle maker and a little over 1/2 cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron's instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
• Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

PUMPKIN WAFFLES

Steps:

• Sift all dry ingredients into mixing bowl. In a separate bowl, combine remaining ingredients. Pour the wet ingredients over dry ingredients and stir just until combined.
• Pour waffle batter on preheated waffle iron and cook until the waffles are a deep golden brown, approximately 4-5 minutes (the cooking time may vary depending upon your waffle iron). Serve with butter, maple syrup and whipped cream, if desired.
• Freeze any leftover waffles and reheat in the toaster for a quick breakfast on another morning.

PUMPKIN WAFFLES

Steps:

• Preheat a waffle iron.
• In a medium, mix the almond milk and the apple cider vinegar. Set aside.
• In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, nutmeg and salt.
• To the medium bowl, add the pumpkin puree, coconut oil, maple syrup and vanilla and whisk together. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
• Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are crisp (I cook mine for about 5 minutes). Serve hot with maple syrup. (Note: these freeze well, just pop them in the toaster to reheat).

CHOCOLATE BELGIAN WAFFLES

Steps:

• Preheat waffle iron. Spray with non-stick cooking spray right before pouring batter inside.
• In a large bowl, combine flour, cocoa powder, sugar, baking powder, and salt. Use the back of a spoon to create a well in the center. Set aside.
• In a small bowl, whisk together eggs and milk. Add in butter and vanilla and whisk to combine.
• Pour wet ingredients into the well of the flour mixture and whisk until blended. Be careful not to overmix, as the batter should be lumpy.
• Scoop the batter into the preheated waffle iron and cook until waffles are browned and slightly crispy. Repeat with rest of batter. Serve immediately or refrigerate or freeze until ready to serve.

PUMPKIN-PECAN BELGIAN WAFFLES

Steps:

• Preheat a Belgian waffle maker. Lightly grease it (or prepare it as directed by the manufacturer) Sift the flour, baking powder, cinnamon, salt, and nutmeg together into a large bowl. Stir in the pecans. In another bowl, beat the egg yolks until smooth. Stir in the milk, pumpkin, melted butter, and vanilla. Mix well then stir the pumpkin mixture into the flour mixture. Mix until blended. In a small, clean bowl. Beat the egg whites with an electric mixer until stiff peaks form. Fold the egg whites into the waffle batter. Pour 1/2 cup of the batter onto the hot waffle iron and close the lid. Cook for 3-4 minutes or until golden brown. Remove to a plate and keep warm while you prepare the remaining waffles. Serve the waffles warm with maple syrup, cinnamon-sugar, or other desired toppings.

PUMPKIN BELGIAN WAFFLES

Steps:

• Waffles:
• Add yeast to the lukewarm milk. Stir to dissolve the yeast then set aside. In a large mixing bowl combine flour, salt, sugar, cinnamon, ginger, nutmeg, allspice, and cloves. Add softened butter and mix until the mixture is a sandy consistency. Add eggs, pumpkin, milk mixture and vanilla. Mix until the dough is smooth and begins to pull away from the sides of the bowl. Cover and let rise for 45 minutes. Mix in pearl sugar and divide the dough into 1/2 cup scoops. Place on a baking sheet lined with parchment or a silicone mat. Cover while heating waffle iron. Once the waffle iron has heated place one scoop of the dough in the center of the iron. Cook for about 3 minutes depending on your waffle iron. Carefully remove waffle once the sugar melts it is extremely hot and can burn your fingers. Carefully lift waffle out with the aid of two forks. Top with maple whipped cream and a scoop of speculoos. Makes 11 Belgian waffles.

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.

HEALTHY PUMPKIN BELGIAN WAFFLES

Steps:

• Preheat belgium waffle machine.
• Combine dry ingredients in large mixing bowl or stand mixer.
• Make a well in the center, and add in remaining wet ingredients.
• Mix in walnuts, if using.
• (Add up to another 1/2 cup of milk if your batter appears particularly thick).
• Pour batter into waffle iron per your units' instructions.
• Enjoy!