Pumpkin Pie Waffles

This morning I came home from my fifth and final night of being on call for my OB/GYN rotation. Apparently I was meant to go out with a bang because we did 7, yes 7, C-sections during my shift (plus one regular delivery). I was pretty tired this morning but I always like to eat a good breakfast before I go pass out for a few hours so Ben and I decided to make these delicious waffles. I’ve been wanting to make them forever and we are really glad we finally did. These are a great breakfast treat.

The recipe with original dimensions is below but we just made a half-batch since there were only two of us. I made some very minor changes of my own which are reflected below but you can scroll down for the link to the original recipe. Also, I have never seen a recipe that specifies the need for double-baking powder. In case you are curious about the difference between single- and double-baking powder, this page from Joy of Baking explains it well. You learn something new everyday!

Pumpkin Pie Waffles
5 tbsp. unsalted butter
1 cup pumpkin puree
½ cup firmly packed dark brown sugar
¼ cup granulated sugar
1 ¼ tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. grated nutmeg
pinch of salt
1 1/3 cups all-purpose flour
1 tbs. double-acting baking powder
½ tsp. baking soda
1 cup milk
½ cup sour cream
2 eggs
1 tsp. vanilla extract

Preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200° F.

Melt the butter; set aside. In a large bowl, combine the pumpkin, brown and granulated sugar, and spices. Using a rubber spatula or electric mixer, mix together well. Stir in the flour, baking powder and baking soda. The mixture will be thick and a little lumpy. Don’t try to smooth it out; just mix until the ingredients are incorporated.

In another bowl, beat together the milk, sour cream, eggs and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in the melted butter.

Whether or not your irons grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky. Brush or spray the grids again only if subsequent waffles stick.

Pour batter into waffle iron and cook according to waffle iron instructions. Cook until golden. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.

Source: Williams Sonoma

7 Responses

  1. These look amazing!!! I want a big fancy waffle maker like yours, mine make tiny little square waffles. 😉

  2. yum! there’s so many great pumpkin recipes on everyone’s blogs, and this one looks especially good!

  3. Your waffles look amazing!

  4. I am absolutley speechless. These pumpkin waffles sound and look amazing!!

  5. These look wonderful!!!

  6. Just the name of this recipe makes me happy! 🙂

  7. OH MY WORD!!!!! These are the most moist, yummy pumpkin waffles I’ve ever made! I did have problem with the first one sticking but after I turned up the heat on my waffle maker and sprayed it, it was fine. I love your recipes!

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