Pumpkin Waffle Cookie Treats Food

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).

PUMPKIN WAFFLE COOKIE TREATS

Steps:

• Begin heating up your waffle iron according to the manufacturer's instructions.
• In a large bowl, whisk together the oil, sugar, pumpkin, and vanilla until smooth. Stir in the flour, baking soda, and salt. Sift the spices, flour, baking powder, and salt into the bowl, and stir well, but be careful not to overbeat the batter. A few lumps are just fine. Finally, add in the oats, and mix just enough to distribute them equally through the batter.
• Lightly grease your waffle iron before beginning to cook each round. Portion out as much batter in each waffle indent as you would for standard waffles, and spread it out lightly just to make sure it fills the space evenly. Shut the iron and cook for 2 - 5 minutes, depending on your waffle iron, until golden brown all over.
• Transfer the hot waffle cookies to a wire rack. Repeat with the remaining batter. Once completely cool, prepare the ganache by microwaving the chocolate and soy creamer together in a microwave-safe bowl, in blasts of 30 seconds, stirring thoroughly until smooth. Use a spoon or piping bag to drizzle as desired.
• Yield varies depending on the size of your waffle iron, but I got about 9 waffle cookies.

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.

PUMPKIN WAFFLES

Steps:

• Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large mixing bowl; set aside.
• Using a whisk or a mixer set on medium speed, beat the eggs in a large bowl for 1 minute, or until frothy. Add the buttermilk, pumpkin purée, brown sugar, butter, and vanilla and beat until smooth.
• Gradually mix the flour mixture into the egg mixture. Beat until smooth.
• Preheat a waffle iron to medium or 375°F. Lightly butter the waffle iron, unless your iron is well seasoned.
• Pour about 3/4 cup batter-or enough to cover about two-thirds of the grid surface-onto the iron.
• Close the lid of the waffle iron and allow the waffle to cook for 3 to 5 minutes. You'll know the waffle is ready when steam stops coming out of the sides of the waffle iron and when the top of the waffle iron is easy to lift. If the top seems to stick a little, give the waffle another minute and try again. Gently dislodge the waffle from the waffle iron with the tines of a fork. The waffle should be golden brown.
• Be sure to let the iron heat up again; then repeat with the remaining batter. Serve warm. (The waffles may be kept warm in a preheated 200°F oven for up to 10 minutes.)

PUMPKIN WAFFLES

Steps:

• Preheat oven to 275 degrees. Set a rack on a rimmed baking sheet and place in oven. Preheat waffle iron according to manufacturer's instructions.
• In a medium bowl, whisk together flour, spices, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together, eggs, milk, pumpkin and melted butter; add flour mixture and mix just until batter is combined.
• Lightly coat waffle iron with cooking spray. Pour about 1 cup batter into center of iron (amount may vary depending on size of iron), spreading evenly with a spatula. Cook until waffles are golden brown and crisp, 7 to 8 minutes. Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with butter, syrup and pumpkin seeds.