BUTTERMILK PUMPKIN WAFFLES
Steps:
- In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 194 calories, Fat 6g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
PUMPKIN WAFFLES WITH APPLE CIDER SYRUP
A fall, winter and special occasion family favorite, these are fairly easy to make and delicious! They're sure to please even picky eaters.
Provided by JEANETTE B
Categories Breakfast and Brunch Waffle Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
- Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
- To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.
Nutrition Facts : Calories 529.9 calories, Carbohydrate 82.3 g, Cholesterol 161 mg, Fat 17.1 g, Fiber 3.9 g, Protein 13 g, SaturatedFat 9.5 g, Sodium 702.8 mg, Sugar 36 g
PUMPKIN WAFFLES WITH MAPLE-APPLE SYRUP
Treat your family to a hearty fall breakfast anytime. They'll love the spicy, sweet hint of pumpkin in these waffles.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- In 1-quart saucepan, heat syrup ingredients, stirring occasionally, until juice concentrate is melted and mixture is warm.
- Heat waffle iron; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all waffle ingredients except pecans and powdered sugar with wire whisk or hand beater until blended. Pour batter onto center of hot waffle iron. Close lid of waffle iron.
- Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Sprinkle with pecans and powdered sugar. Serve with syrup.
Nutrition Facts : Calories 480, Carbohydrate 64 g, Cholesterol 75 mg, Fat 4, Fiber 2 g, Protein 8 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 26 g, TransFat 1 g
BUTTERMILK PUMPKIN WAFFLES
Make and share this Buttermilk Pumpkin Waffles recipe from Food.com.
Provided by Boomette
Categories Breakfast
Time 15m
Yield 12 waffles, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the waffle iron to the desired setting.
- Sift together the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl. In a separate bowl, whisk together the eggs, buttermilk, pumpkin, and butter, until smooth. Working in batches, whisk the dry ingredients into the wet, until well combined.
- Pour the batter (about 2 cups) onto the center of the lower grid, and spread it evenly to the edges. The entire lower grid should be filled. Flip the lid, and cook until ready. Drizzle with syrup or confectioners' sugar, and serve warm!
Nutrition Facts : Calories 585.5, Fat 18.5, SaturatedFat 9.9, Cholesterol 222.7, Sodium 1054, Carbohydrate 84.8, Fiber 3.1, Sugar 21.5, Protein 20
PUMPKIN WAFFLES WITH APPLE-CRANBERRY RELISH
Pumpkin waffles are terrific for fall and winter brunches. These are served with an apple-cranberry relish that features maple syrup and chopped pecans. Granny Smith or Braeburn apples work great!
Provided by Amie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 4
Number Of Ingredients 23
Steps:
- To make the Apple-Cranberry Relish: Peel, core, and chop the apples into 1/4-inch pieces. Combine the chopped apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice, and 1/2 cup maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5-10 minutes until apples are tender and cranberries have softened.
- Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining 1/4 cup maple syrup. Add the pecans and orange zest (if desired) to the apple-cranberry mixture.
- Preheat waffle iron according to manufacturer's instructions.
- Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.
- Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.
Nutrition Facts : Calories 1222.1 calories, Carbohydrate 119 g, Cholesterol 225.6 mg, Fat 81.4 g, Fiber 10.9 g, Protein 14.4 g, SaturatedFat 28.4 g, Sodium 969.6 mg, Sugar 75.5 g
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