Spiced Pumpkin Waffles Recipes

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 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 your waffle maker.
• Pour the waffle mix into a bowl. Add the cinnamon and stir together.
• In a large measuring cup, measure out the non dairy milk, vinegar, pumpkin, aquafaba, and oil. Whisk together.
• Pour the liquids into the dry ingredients and mix to incorporate completely.
• Spoon the batter into a preheated waffle maker.
• Cook according to waffle maker instructions.
• Remove from waffle maker and enjoy!

Steps:

• Combine maple syrup, ginger, and nutmeg in a pitcher. Set syrup aside.
• Combine milk, pumpkin puree, egg yolks, and vanilla extract in a large bowl. Combine flour, flaxseed meal, baking soda, and salt in a separate bowl. Stir milk mixture into flour mixture. Add butter.
• Beat egg whites in a clean, dry bowl until very frothy. Add brown sugar 2 tablespoons at a time and beat until soft peaks form. Fold egg whites into waffle batter in 3 additions.
• Preheat a waffle iron according to manufacturer's instructions. Cook in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes.
• Serve waffles with spiced syrup.