Harvestpumpkinspicewaffles Recipes

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
• Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
• In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

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.

Steps:

• Preheat waffle iron.
• Combine flour, sugar, cinnamon, baking powder, ginger, nutmeg and baking soda in a large bowl; mix well and set side.
• Whisk together eggs, milk, pumpkin purée and butter in another large bowl.
• Stir in flour mixture until a slightly lumpy batter forms.
• Spray waffle iron with cooking spray; add batter and cook until waffles are set and golden brown, about 2 minutes.
• Serve sprinkled with chopped pecans and drizzle with maple syrup.
• TIP: If you do not have a waffle iron, you can use the batter for pancakes.

Steps:

• Preheat a waffle maker.
• Whisk together the milk, pumpkin puree, oil, maple syrup and egg yolks. In a separate bowl, whisk together the flours, baking powder, pumpkin pie spice, baking soda and salt.
• Slowly mix the flour mixture into the pumpkin mixture and stir until smooth, taking care not to overmix.
• In a separate large bowl, add the egg whites and beat with an electric mixer (or whisk vigorously by hand) until stiff peaks form, 3 to 4 minutes. Gently fold the egg whites into the batter until just combined.
• Lightly spray your waffle iron with cooking spray or oil, then ladle the waffle mixture in. Cook per the manufacturer's instructions and repeat with the remaining batter. Serve with maple syrup and chopped pecans.

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• Beat egg yolks, buttermilk, pumpkin, and butter together with a whisk in a large bowl until smooth; add flour, brown sugar, baking powder, cinnamon, baking soda, ginger, salt, and cloves. Stir the mixture with the whisk just until you have a smooth batter.
• Fold the egg whites into the batter just until combined.
• Prepare cooking surfaces of your waffle iron with cooking spray. Ladle about 2/3 cup batter into the prepared iron and cook until browned, 4 to 5 minutes.

Steps:

• In a big bowl, lightly whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg together.
• In another bowl, whisk the eggs and brown sugar together until any lumps are dissolved and well blended.
• Add in pumpkin puree, butter, buttermilk, and vanilla; whisk until smooth; add to the flour mixture and blend until smooth.
• Preheat oven to 200°; heat a waffle iron according to manufacturer's directions; lightly grease it with a pastry brush dipped in a little oil.
• Pour in enough batter just to fill the iron and spread it evenly, then close the waffle iron.
• Cook until the waffle iron opens easily and the waffles are golden brown on the outside and cooked through inside.
• Remove to a platter and keep warm in the oven while you cook the remaining waffles.
• Serve waffles sprinkled with powdered sugar and drizzled with maple syrup.
• *OAMC-waffles can be frozen for 1 month; reheat in a 350° oven until warmed through, about 15 minutes.

Steps:

• Preheat a waffle iron. In a small mixing bowl stir together flour, brown sugar, pecans, baking powder, pumpkin pie spice, and salt, set aside.
• In a medium mixing bowl whisk together egg, milk, pumpkin, and butter. Stir in flour mixture. Bake in a waffle iron according to manufactuer's directions until golden brown. Serve waffles immediatly with butter and maple syrup.

Steps:

• Heat oven to 350°F
• Lightly grease bottom and sides of 15x10x1 inch pan (glass is best) with shortening.
• In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth.
• Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.
• Stir in chocolate chips, spread in pan.
• Bake 25 to 30 minutes or until light brown.
• Cool completely in pan on cooling rack, about 2 hours.
• In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth.
• Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
• Spread frosting over bars.
• Sprinkle with walnuts.
• For bars, cut into 7 rows by 7 rows.
• Store in refrigerator.
• Tastes better the day after!