Pumpkin Waffles With Spiced Maple Syrup Food

PUMPKIN WAFFLES WITH SPICED MAPLE SYRUP

Steps:

• Combine maple syrup, ginger, and nutmeg in a pitcher. Set syrup aside.
• Combine milk, pumpkin puree, egg yolks, and vanilla extract in a large bowl. Combine flour, flaxseed meal, baking soda, and salt in a separate bowl. Stir milk mixture into flour mixture. Add butter.
• Beat egg whites in a clean, dry bowl until very frothy. Add brown sugar 2 tablespoons at a time and beat until soft peaks form. Fold egg whites into waffle batter in 3 additions.
• Preheat a waffle iron according to manufacturer's instructions. Cook in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes.
• Serve waffles with spiced syrup.

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 WAFFLES WITH MAPLE-APPLE SYRUP

Steps:

• In 1-quart saucepan, heat syrup ingredients, stirring occasionally, until juice concentrate is melted and mixture is warm.
• Heat waffle iron; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all waffle ingredients except pecans and powdered sugar with wire whisk or hand beater until blended. Pour batter onto center of hot waffle iron. Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Sprinkle with pecans and powdered sugar. Serve with 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.

PUMPKIN WAFFLES WITH MAPLE APPLE SYRUP

Steps:

• In a small saucepan, heat syrup ingredients (except powdered sugar), stirring occasionally, until apple juice concentrate is incoporated and mixture is warm.
• Heat up your waffle iron and grease as you normally would with cooking spray.
• In a large bowl, beat all waffle ingredients (except pecans) until well blended.
• Fold in pecans.
• Pour batter into the center of your waffle iron and cook as you normally would (this takes 3 minutes on my iron).
• Carefully remove waffle and serve warm with syrup and a sprinkle of powdered sugar.

SPICED PUMPKIN WAFFLES

Steps:

• In a big bowl, lightly whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg together.
• In another bowl, whisk the eggs and brown sugar together until any lumps are dissolved and well blended.
• Add in pumpkin puree, butter, buttermilk, and vanilla; whisk until smooth; add to the flour mixture and blend until smooth.
• Preheat oven to 200°; heat a waffle iron according to manufacturer's directions; lightly grease it with a pastry brush dipped in a little oil.
• Pour in enough batter just to fill the iron and spread it evenly, then close the waffle iron.
• Cook until the waffle iron opens easily and the waffles are golden brown on the outside and cooked through inside.
• Remove to a platter and keep warm in the oven while you cook the remaining waffles.
• Serve waffles sprinkled with powdered sugar and drizzled with maple syrup.
• *OAMC-waffles can be frozen for 1 month; reheat in a 350° oven until warmed through, about 15 minutes.

PUMPKIN WAFFLES WITH APPLE CIDER SYRUP

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
• Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
• To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.