There is a blog dedicated specifically to pumpkin waffles. It hosts one recipe and it’s great.
I found it particularly helpful because this waffles thing is new to me. When I got my first waffle maker for my birthday a few months ago, I wasn’t sure where to start. The waffle maker’s recipe booklet had a few recipes, though I didn’t entirely trust them–its recipes didn’t call for separating the eggs, and I’ve read that you’re supposed to whip the egg whites separately and fold them into the batter or the waffle will come out dense and terrible? I’ve made them both ways and I’m sure there’s a noticeable difference, but then again both times I was too hungry and excited about waffles to pay attention to things like density. I’m not a scientist.
But my little waffle maker booklet didn’t have a recipe for pumpkin waffles, so I turned to the internet for some guidance. And the pumpkin waffles blog showed me the way.
These were my first pumpkin waffles, so I didn’t have anything to compare them to, but I thought they were delicious. The recipe calls for the egg white beating thing, a full cup of pumpkin, and a relatively generous amount of spices. Most recipes are stingy with spices, which always makes me scoff and shake in two to three times the amount of spice in the recipe. Don’t tell me how much cinnamon I need in my life, recipes. Granted, I still did the overly generous shaking thing when I made these pumpkin waffles, but I didn’t scoff.
Thanks to the pumpkin, cinnamon, and ginger, these waffles are fall-like and flavorful. I topped my waffle with maple butter, which complemented the other flavors well. The recipe I used is here, though the recipe creator says they’ve since developed an improved metric version. But, much to Alton Brown’s disapproval, I don’t own a food scale.
I still don’t fully understand waffles–I’ve used a few different recipes and they turn out slightly soggy every time. I’ve tried putting them straight from the waffle maker to a cooling rack and that didn’t seem to do it, and putting them in a toaster oven didn’t have much of an effect either. But I think I had some success when I put them in the oven at 350 degrees–directly on the rack–for a few minutes. I’d like to try broiling as well. (It might be the recipe–perhaps a recipe with more butter and sugar would achieve crispier results?)
Whatever the case, I don’t need to understand waffles to know that these are delicious. It feels strange to post the recipe when it already has a site dedicated to it, so I’ll just link to it. Go forth and enjoy!
Yummm a combination of two very deicious foods!
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Love the color on the waffle! Gotta try this one day.
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