What better way to tie the bow on October than with pumpkin waffles? Although you probably have a huge pumpkin making an excellent doorstop at your entry, I’d skip using the molding, carved creature and go straight to off-the-shelf purée.
I try to limit the carbs in our house because my toddler has a hard time saying no to them, but it was hard to make that excuse for a waffle filled with nutrition. Pumpkins score big for Vitamins A and C, and feature even more potassium than a banana. I love making pumpkin soup in several variants (apple, bacon and sage), but pumpkin waffles really take the cake. Here I’ve made my own “pumpkin pie” spice, but if you already have a fresh container on hand, feel free to substitute for the combination of spices in this recipe.
This was a satisfying recipe to create because it was inspired by a reader’s request. Thanks for the suggestion, Beka!
makes 8-10 round waffles
3 cups unbleached white flour
1 cup whole wheat flour
6 tbsp light brown sugar
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
2/3 cup oil or butter (coconut*, vegetable)
4 eggs separated into whites and yolks
3 cups pumpkin purée
1 cup milk
In a large bowl combine the two flours, sugar, soda, salt and spices. In a separate bowl, combine the melted and cooled butter or oil, 4 egg yolks, and milk.
*If you’re using coconut oil for the first time, you should be aware that your kitchen should be warm for the coconut oil to remain in a liquid stage throughout the combining process. You also want to avoid cooking the egg with oil that’s too warm. If your kitchen is on the cold side, stick to melted butter or a neutral oil instead.
In a separate container beat the 4 egg whites until they come to stiff peaks.
Stir the pumpkin mixture into the flour mixture until blended. The dough will feel stiff, but don’t worry, it will moisten up during the next step, gently folding in the beaten whites and incorporating everything.
Cook the batter in your heated waffle pan. If you’re not watching your sugar intake or want to get extra fancy, a caramel syrup or cinnamon-spiced whipped cream would make a terrific topping.
I don’t break out the waffle iron too often and when I do, I like to make a huge batch so many waffles can be frozen for later. If you have the same feeling towards major kitchen appliances, you should know these pumpkin waffles can be warmed up in the microwave and then toasted. These would make a lovely no-cook, post-Thanksgiving morning breakfast.
Recipe adapted from The New Basics Cookbook