Tasty Pumpkin Waffles Taste Of Home Recipes

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.

TOASTY PUMPKIN WAFFLES

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.

TASTY PUMPKIN WAFFLES (TASTE OF HOME)

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, and salt.
• Whisk egg, milk, pumpkin, and butter and stir in dry ingredients until blended.
• Fold in pecans.
• Bake in a preheated waffle iron according to the manufacturer's directions until golden brown.
• Meanwhile, in a small saucepan, combine the cranberries and syrup.
• Cook over medium heat until the berries pop, about 10 minutes.
• Transfer to a small mixing bowl and cool slightly.
• Beat in butter until blended.
• Serve waffles with maple cranberry butter and maple syrup if desired. Refrigerate or freeze leftover butter.

PUMPKIN WAFFLES WITH ORANGE WALNUT BUTTER

Steps:

• Preheat waffle maker. Mix softened butter and orange zest; stir in walnuts., Whisk together first six waffle ingredients. In another bowl, whisk together eggs, milk, pumpkin and melted butter; add to dry ingredients. Stir just until moistened., Cook waffles according to manufacturer's directions until golden brown. Serve with butter mixture and syrup.

PUMPKIN WAFFLES

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.

TRUE BELGIAN WAFFLES

Steps:

• In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

CINNAMON PUMPKIN WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside.
• Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture along with the pecans.
• Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.