Recipe Swap: Pumpkin Waffles

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

Roasted Pumpkin Seeds

I got this recipe from The Spice of Life. It is full of yummy food. Thanks for the delicious recipe. This is definitely a keeper in my house!

Pumpkin Seeds:

1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper, to taste
1 1/2 tablespoons peanut oil

Preheat oven to 250 degrees. Line a baking sheet with aluminum foil. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use such as pumpkin pie. Pumpkin should yield 1 cup seeds. Spread seeds on parchment/foil in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.