Description
Pumpkin puree adds moisture and sweetness to these lightly spiced Pumpkin Waffles. With a soft and fluffy inside and a crisp exterior, they make the perfect autumn breakfast.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup light brown sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 (15 ounce) can pure pumpkin (1 and 3/4 cups)
- 1 and 3/4 cup whole milk
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- whipped topping, for serving
- pumpkin pie spice, for serving
- maple syrup, for serving
- chopped pecans or walnuts, for garnishing
Instructions
- Preheat a Belgian waffle iron according to manufacturer’s directions.
- In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt.
- In another bowl, whisk together the pumpkin, milk, eggs, melted butter and vanilla until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. The batter will be thick.
- Spray the waffle iron with non-stick cooking spray and add 1/3-cup waffle batter to each waffle side. Close the waffle iron lid and let bake for about 2-3 minutes on each side or until golden brown and crisp on the outside.
- Remove to a baking sheet that’s been sprayed with non-stick cooking spray. Place cooked waffles in a warm oven while you cook remaining waffle batter.
- Serve with maple syrup, whipped topping, a dash of pumpkin pie spice, and chopped nuts.