Thursday, November 10, 2011

Pumpkin Waffles

Let's see a show of hands... how many of you are expecting a houseful of overnight guests this Thanksgiving? I'm not, but that's because I work Thanksgiving night and we live in a tiny, overly cramped apartment (which we are trying desperately to move out of!). But for those of you normal people who don't have to work on Thanksgiving and live in an inviting house that more than easily accommodates all of your things, I've got a wonderful breakfast for you, perfect for out-of-town company.

Now, if you're looking for a healthy breakfast, you should probably keep looking. These waffles are loaded with a lot of butter... and consequently, a whole lot of flavor. And I'm sure topping them with maple syrup doesn't help things either. But hey! The pumpkin is totally good for you, so that balances is out, right?

But what I'm really trying to tell you is that these waffles are DELICIOUS. Yes, totally worthy of all-caps on that one. They're a little more dense than your average waffle, and with wonderful spiced flavor they resemble slices of pumpkin bread with epic, maple-syrup-catching pockets. Topped with some toasted walnuts or pecans and served with a side of maple bacon, these waffles are sure to be crowd-pleasers. Make 'em for your super-special overnight guests... or keep 'em all to yourself. I won't judge. :)

Pumpkin Waffles
adapted from
yields about 4 servings

1 cup all-purposed flour
1/4 cup whole wheat flour
1/3 cup total of sugar, half packed light brown and half granulated white
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1/2 teaspoon fine salt
3/4 cup milk
1/2 cup pumpkin puree
1/2 cup melted butter
2 large eggs

Toppings (optional)
maple syrup
toasted walnuts or pecans

1. Preheat a waffle iron to medium heat per manufacturer's directions.
2. Sift together the flours, sugars, baking powder, spices, and salt in a large bowl. In a separate bowl, beat together the milk, pumpkin, butter and eggs. Make a well in the center of the dry ingredients, and pour the wet into the well of the dry. Whisk together to make a slightly lumpy batter.
3. Pour and spread batter into the waffle iron per manufacturer's directions (specific amount will depend on your waffle iron). Cover and cook until crisp on the outside and cooked all the way through (time will depend on your waffle iron). Transfer cooked waffles to a plate and keep warm. Repeat until all batter has been used.
4. Dress with desired toppings and enjoy!


  1. What an amazing stack of waffles! I haven't had pumpkin waffles since last year! I think it's time!!

  2. I made these last week. So good!

  3. I could eat these waffles every they from morning to dinner, beautiful photos:)

  4. Pumpkin waffles! YUmmmm! And so beautifully presented! perfect way to start the day!


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