PUMPKIN WAFFLES WITH TRAIL-MIX TOPPING
Steps:
- Prep the pumpkin: Preheat the oven to 350 degrees F. Remove the stem and cut the pumpkin into quarters with a serrated knife. Scrape the seeds and pulp into a strainer; set aside. Roast the pumpkin: Put the wedges on a baking sheet and cover tightly with foil; bake until the flesh is tender, about 1 hour, 30 minutes. Remove the foil and let cool. Puree and strain: Scoop the pumpkin flesh into a food processor and puree until smooth. Transfer to a sieve set over a bowl to drain the excess liquid, about 1 hour. Toast the seeds: Meanwhile, reduce the oven temperature to 300 degrees F. Rinse the seeds under cold water and discard the stringy pulp; blot dry. Spread the seeds in a single layer on a rimmed baking sheet and bake about 30 minutes, stirring occasionally (this helps dry them out). Make the topping: Transfer 1/2 cup pumpkin seeds to a bowl and add the almonds, sunflower seeds and syrup. Spread on 2 baking sheets lined with silicone mats or parchment paper and season with salt; bake until just golden, stirring several times, about 20 minutes. Cool completely on the pan, then toss with the dried cherries. Make the batter: Whisk the flour, baking powder, baking soda, salt and pumpkin-pie spice in a bowl. Whisk the sugar and egg yolks in a separate bowl, then whisk in 1 1/2 cups strained pumpkin puree, the yogurt and milk. Whisk in the melted butter. Pour the pumpkin mixture into the flour mixture and stir with a rubber spatula until just combined (it will be lumpy). Beat the egg whites with a mixer until stiff, then gently fold into the batter. Cook the waffles: Preheat a waffle iron and grease it if it's not nonstick. Spoon in the batter and cook until golden brown. Keep warm in a 250 degree F oven (directly on the rack) until serving. Serve with whipped cream, if desired, and sprinkle with the topping.
TOASTY PUMPKIN WAFFLES
When I really want to impress folks, I serve these waffles. They're beautiful stacked and layered with pink sweet-tart cranberry butter. When I owned a bed and breakfast it was the recipe guests requested most. -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Time 30m
Yield 3 servings (1 cup butter).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended. , Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter.
Nutrition Facts : Calories 595 calories, Fat 30g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 557mg sodium, Carbohydrate 69g carbohydrate (15g sugars, Fiber 5g fiber), Protein 14g protein.
PUMPKIN WAFFLES
Nothing beats the smell of freshly baked waffles on a cold wintery day.
Provided by SPLENDA® Sweeteners
Categories Trusted Brands: Recipes and Tips SPLENDA®
Time 20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
- Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
- Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
- Whisk together egg and SPLENDA® Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
- Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 32.1 g, Cholesterol 32.6 mg, Fat 3 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 417.6 mg, Sugar 3.1 g
PUMPKIN WAFFLES
We all need more pumpkin spice in our lives! Start your weekend right with these fragrant, tender waffles.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 4 cups batter
Number Of Ingredients 15
Steps:
- Preheat oven to 275 degrees. Set a rack on a rimmed baking sheet and place in oven. Preheat waffle iron according to manufacturer's instructions.
- In a medium bowl, whisk together flour, spices, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together, eggs, milk, pumpkin and melted butter; add flour mixture and mix just until batter is combined.
- Lightly coat waffle iron with cooking spray. Pour about 1 cup batter into center of iron (amount may vary depending on size of iron), spreading evenly with a spatula. Cook until waffles are golden brown and crisp, 7 to 8 minutes. Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with butter, syrup and pumpkin seeds.
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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