Pumpkin Waffles


On a crisp fall morning who can resist the warm smells of pumpkin and spice mingling with bacon and maple syrup.  The fresh brewed coffee seems to call your name.  Well I’m ready for breakfast now and it’s ten o’clock at night!  Last weekend I couldn’t resist making something pumpkin any longer.  I no it wasn’t technically October for at least another week but the cooler mornings and the shorter days did me in.  I succumb to the pumpkin mania!  I’m guilty as charged,   no apologizes! I love pumpkin and have been known to make things like pumpkin donuts, muffins, pies and scones throughout the year no matter what month it is.  Oh! Do I have no shame.  Well no I just love the rich color and flavor of pumpkin any time but, this time of year is when it’s best.

Pumpkin Waffles:

  • 2 cups all-purpose flour (unbleached King Arther is my favorite)
  • 1/2 cup solid pumpkin (not pumpkin pie mix)
  • 1 Tablespoon pumpkin pie spices
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2  to 2 cups buttermilk (or whatever milk you like)
  • 1 jumbo egg or 2 large separated
  • 1/4 cup melted unsalted butter

For the whipped cream:

  • 1 cup heavy whipping cream
  • 1 Tablespoon powdered sugar

Place in the bowl of a mixer with a whisk attachment and whisk for 2 to 4 minutes until stiff peeks form and keep shape.

Toasted Pecans:

Toasted pecans are great with these waffles but are optional. toast in the oven while your bacon is cooking spread on a cookie sheep.  Toast for about 5 minutes watch them so they don’t burn.

Get out the ole waffle iron and let it heat up whilst you mix up the batter.  Make sure you have the coffee brewing and the bacon in the oven.  Heat the pure maple syrup and your set to go.

In a medium bowl mix together your dry ingredients and set aside.  In a small bowl mix the melted butter, 1 1/2 cups buttermilk and egg yolk.  Put your egg whites in the bowl of your mixer and whip until stiff peeks form.  Now mix your egg and milk into the flour just until there is no dry flour.  add a little more milk if your batter is too thick.  Fold the egg whites into the batter be sure to fold in evenly.  Now your ready for the hot waffle iron.  Cook  waffles to the manufactures recommended settings on your waffle iron.

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