Pumpkin Waffles

In this Instructable, I will show you how to make pumpkin waffles. Fall and Winter are perfect times to make pumpkin-related dishes and this easy homemade pumpkin waffle recipe is so yummy! If you like pumpkin and you like waffles you have got to give this a try. Making waffles from scratch is pretty simple and the batter only takes 10 to 15 minutes to make. If I can do it, you can do it. Let's get started!

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Follow the easy steps below or watch the video tutorial or do both. :)

Ingredients:

• 2 cups all-purpose flour/plain flour (240g)
• 1 tsp. ground cinnamon (3g)
• 1/2 tsp. nutmeg (2g) optional
• 1/4 tsp. ground cloves (1g) optional
• 2 tsp. baking powder (8g)
• 1/2 tsp. salt (2g)
• 3 large eggs
• 2 tbsp. white granulated sugar (28g) can add more if you want them sweeter
• 1/2 tsp. vanilla extract (3ml)
• 1 1/2 cups of milk (whole, 2%, skim, Almond, etc.) (355ml)
• 1/4 cup butter, melted (57g)
• 1 to 1 1/2 cups of canned pumpkin puree (240g to 360g)

Tools:

• Bowls
• Whisk or mixer
• Spatula
• Measuring cup
• Waffle Iron

In a medium bowl whisk together the flour, cinnamon, nutmeg, ground cloves, baking powder, and salt.

In a large bowl add the eggs and whisk them. Then add the sugar and vanilla extract and whisk them in with the eggs. If you like the plain waffles to be sweeter you may want to double the amount of sugar, so do a 1/4 cup. But try it like this first.

Next, add in the milk, then melt the butter and add that. Finally, add the canned pumpkin puree. Not the canned pumpkin pie filling. And whisk until smooth. You can use a hand mixer too if you like.

Don't want to use canned pumpkin? That's okay you can make it from fresh pumpkin following these steps:

1. Preheat the oven to 350 F/176 C.
2. Wash and dry the pumpkin.
3. Then cut it in half and remove the seeds and the stingy pulp.
4. Discard the pumpkin seeds or you can make roasted pumpkin seeds if you like.
5. Brush the pumpkin halves with vegetable or olive oil, or any other oil, and place them in a roasting pan.
6. Add about a cup or so of water in the pan. The steam from the water will help it cook evenly as well as help to keep it from drying out.
7. Bake the pumpkin halves in the oven until soft when poked with a fork, this will take 75 to 90 minutes or so.
8. Remove them from the oven and allow them to cool until you can touch them. Scoop out the flesh leaving the skin behind. Add the flesh to a food processor or blender and blend until smooth. If it is too watery, drain some of the water.
9. Now you can use it for any recipe that calls for canned pumpkin.

Now just add the dry mixture a third of it at a time with the batter, mixing it in with the whisk or hand or stand mixer. And just like that, the pumpkin waffle batter is ready to go. Easy right? And it didn't take very long at all.

Now, spray your waffle iron with cooking spray, and turn it on. Mine has an indicator beep when it is ready to use. If you don't have an indicator, just let it heat up for about 5 minutes before using it. You can even just plug it in and heat it up while making the batter. Use something like a measuring cup and add the waffle batter to the iron. I like to put it in the middle and then move it around a bit. Don't add too much! Haha, otherwise it will overflow out of the iron and make a bit of a mess.

Cook the waffles until nice and golden brown. If you like them extra crispy leave them in the iron a little longer. Again, mine has an indicator that lets me know when they are ready.

Use a fork or something to lift up the waffle, then place it on a plate and serve right away.

If you don't mind the waffles to get soft after cooking them, you can just stack them on a plate while you make the rest of them. Or to keep them a little crisper lay them in one single later on a wire rack. But again, you can also just serve them right away, but this works if you want to have them all ready to eat at the same time.

Now you can serve these waffles however you like. Add butter and maple syrup, topped with powdered sugar, or add whipped cream and a fruit sauce like this strawberry sauce.

It is totally up to you how you want to eat them. You can even just eat them plain. Wrap any leftovers individually in plastic wrap and then freeze them for up to a couple of months. Then just pop them in a toaster when you want to eat them. Enjoy!

You may print the recipe here if you like.

Now watch those steps in action with this video tutorial.