Ultimate Pumpkin Waffles Food

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.

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

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.

PERFECT GLUTEN-FREE PUMPKIN WAFFLES

Steps:

• Combine gluten-free flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
• Whisk eggs in a separate bowl. Whisk in almond milk, coconut oil, pumpkin puree, maple syrup, and vanilla extract. Fold in flour mixture until batter is just blended.
• Preheat waffle iron according to manufacturer's instructions. Let batter rest, about 10 minutes.
• Stir batter. Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.

BUTTERMILK PUMPKIN WAFFLES

Steps:

• In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

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.

ULTIMATE PUMPKIN PANCAKES

Steps:

• Turn on waffle iron to heat.
• Mix all wet ingredients in a medium sized bowl and set aside: eggs, melted butter, pumpkin and buttermilk.
• In a large bowl, sift all dry ingredients together: flour, baking soda, baking powder, cinnamon, nutmeg, and brown sugar.
• Slowly add the wet ingredients to the dry ingredients and mix until completely smooth.
• Pour batter into a greased waffle iron and cook. (Cook time will vary based on your iron. Most have light indicators when cooking is finished.)
• Top with syrup and whipped cream.
• Enjoy!

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.