Pumpkin Belgian Waffles Food

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.

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.

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 WAFFLES

Steps:

• Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
• Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
• Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
• Whisk together egg and SPLENDA® Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
• Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.

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.

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!

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.