While I love to cook, there are times when I wish food was ready as soon as I walked into the kitchen. This is usually the case about breakfast. When I wake up in the morning and open the bedroom door I always hope there will be a extravagant breakfast spread waiting for me. Not sure why I always think about is, my guess is it probably has to do with being a kid and waking up to the smell of pancakes, muffins, or waffles. I wish this were the case every morning. Sadly this is not the case these days, as I have not hired a personal chef. So I will just have to make my own wonderful breakfast spread! That is what I did today and it included these wonderful pumpkin waffles.
I had some pumpkin purée leftover from the pumpkin bread I recently made and have been trying to think of a way to use it. Waffles or pancakes came to my mind and as you can see waffles were the winner! And they were a winner indeed.
I made them in this cute heart-shaped waffle iron passed down to me from my mother. Five hearts come out together and you can break them up to make single hearts perfect for kids or for stealing one as you make them.
I was lucky enough I had just enough flour to make these waffles. I panicked when I saw I had limited flour left. Nothing hurts as much as when you go to make something and realize you’re out of one ingredient! Not this time though, one and half cups of flour is all you need for a small batch of these waffles. This recipe easily doubles if you need to feed a crowd.
All these waffles need is a little maple syrup and some chopped walnuts on top of you want!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon all spice
- 1/2 teaspoon ground ginger
- 2 eggs, separated
- 1 1/4 cups whole milk
- 2 tablespoons melted butter
- 1/2 cup pumpkin puree
Instructions
- Preheat waffle iron to manufacturer's instructions.
- In a small bowl, beat egg whites with electric mixer until stiff peaks form. Set aside.
- In a medium bowl or large measuring glass, whisk together milk, egg yolks, melted butter, and pumpkin.
- In a large bowl, mix together flour, sugar, baking powder, salt, cinnamon, all spice, and ginger.
- Add wet ingredients into dry ingredients mixing until smooth. Next, slowly fold in egg whites into mixture until fully combined.
- Lightly oil waffle iron so batter does not stick. Pour about 1/2 cup of batter into waffle iron and cook according to your waffle iron instructions.
- Serve with warm maple syrup and chopped walnuts if desired.
I want to try these!!
Have you ever tried fresh huckleberries with your waffles?
I’m told that they are excellent when picked fresh on a mountain trail in the Northern Rockies.
You should try them in one of your recipes.
I’ll need to go pick some next summer!