sugar and spice pumpkin waffles
(2 ratings)
Keep this recipe in mind when you need something special to serve to house guests over a holiday weekend. Serves 4Source unknown
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(2 ratings)
Ingredients For sugar and spice pumpkin waffles
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2 cups flour
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1/3 cup sugar
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2 tsp. baking powder
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1/2 tsp. ground cinnamon
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1/2 tsp. ground ginger
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1/2 tsp. fine sea salt
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5 tbsp. unsalted butter, cut into tablespoons, chilled, plus room temperature butter for serving
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1 1/2 cups whole milk
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1/2 cup canned pumpkin puree
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2 large eggs
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canola oil for cooking, if needed
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pure maple syrup for serving
How To Make sugar and spice pumpkin waffles
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1Preheat oven to 200. Have read a rimmed baking sheet. Preheat a waffle iron. In food processor fitted with metal blade, pulse the flour, sugar, baking powder, cinnamon, ginger and salt together til mixed. Add the 5 tablespoons butter and pulse about 10 times, til mixture looks like coarse bread crumbs with some small pea size pieces of butter. Transfer to large bowl Or alternatively in large bowl, sift together flour, sugar, baking powder, cinnamon, ginger and salt. Using a pastry blend or 2 knives, cut the butter into the flour mixture just til mixture looks like coarse bread crumbs with some small pea size pieces of butter. In medium bowl, whisk together milk, pumpkin puree, and eggs. Add to flour mixture and whisk just til combined but still a little lumpy. If your waffle iron is not nonstick, lightly oil the grid. Ladle some of the batter over the grid, close the lid an cook til the waffle is golden brown, about 4 minutes. Transfer to baking sheet and keep warm in oven. repeat with remaining batter. Serve waffles piping hot with syrup and butter. OR....if you want to make a cranberry syrup, in a pan, mix 1 cup fresh or frozen cranberries, 1 cup pure maple syrup an 2 Tbsp. sugar and bring to a boil over medium heat. Reduce heat to medium low and simmer, stirring occasionally til cranberries have popped, about 5 minutes. Transfer to a serving pitcher and serve at once with the waffles
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