It's recipe swap time and the theme was breakfast. I was super excited when I saw Pumpkin Waffles from Simple Gourmet Cooking. In all honesty, I forgot about the swap and made these as dessert the night before. Both K and I loved them and had them for breakfast this morning! I didn't have nutmeg and used regular milk. Totally made me ready for fall!
Pumpkin Waffles
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon pumpkin pie spice
pinch nutmeg
4 large eggs
1/2 cup packed brown sugar
1 cup pumpkin puree
1/4 cup unsalted butter, melted
2 cups buttermilk (regular milk works too)
1 teaspoon vanilla extract
cooking spray or vegetable oil for coating waffle iron
powdered sugar, for serving
maple syrup, for serving
In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and nutmeg. Set aside.
In another large bowl, whisk together the eggs and brown sugar until
lumps are dissolved and mixture is well blended. Add the pumpkin,
butter, milk and vanilla and whisk until smooth. Add the flour mixture
and stir until smooth.
Heat waffle iron according to the manufacturer's directions. Lightly
coat it with oil. Pour in enough batter just to fill the iron and
spread it evenly, then close the waffle iron. Cook until waffles are
golden brown on the outside and cooked through inside. Remove to a
platter and keep warm.
Serve the waffles sprinkled with powdered sugar and drizzled with maple syrup.
4-6 servings
