Pumpkin Waffles admin Thursday, September 11, 2014 Facebook Twitter Pumpkin season is in full effect in my household... I literally have about 15 plus pumpkin recipes in my queue ready to be made!My husband is over it already. He tagged me in this picture the other day:He said he was married to the Bubba Gump of pumpkin... I sir, am honored. Pumpkin all the things!Especially when you can add it to breakfast food because then, my kids are totally eating vegetables for breakfast? Amiright?For the Waffles:2 cups all purpose flour3 Tablespoons packed light brown sugar2 teaspoons baking powder1 teaspoon baking soda1 heaping teaspoon pumpkin pie spice1/2 teaspoon salt1 1/2 cups of milk (I used whole)1 heaping cup of pumpkin puree (some extra might have accidentally fell into the bowl)1 egg yolk plus 3 egg whites4 Tablespoons melted unsalted butter, cooled2 Tablespoons apple cider vinegarWarm Maple SyrupCinnamon Cream Cheese Butter for toppingIn the bowl of your stand mixer fitted with the whisk attachment, whip together the 3 egg whites until stiff peaks form, about 3-5 minutes. Set aside.Combine the flour, brown sugar, baking powder/soda, pie spice, and salt in a large bowl. In a separate bowl, whisk together the milk, pumpkin puree, egg yolk, butter, and apple cider vinegar until blended. Add pumpkin mixture into the dry ingredients just until incorporated. Gently fold in the whipped egg whites.Heat a waffle iron and scoop batter, about 1/2-3/4 cup at a time, on to the hot iron. Cook according to manufacturers instructions and serve immediately.Tips for waffles: Cool on a rack to maintain crispnessReheat in oven at 250 for 5 minutes if necessary.Serve with maple syrup, powdered sugar, cinnamon butter, or plain! My kids loved these waffles and I hope y'all do too! Enjoy!*recipe adapted from Number 2 Pencil loading... OpenCloseComment Next Post Previous Post