bz.toflyintheworld.com
New recipes

Pumpkin Pie Waffles recipe

Pumpkin Pie Waffles recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Dish type
  • Pancakes
  • Waffles

You will need a waffle iron to make these waffles. Serve as a snack, for breakfast, brunch or dessert.

97 people made this

IngredientsServes: 4

  • 125g wholemeal flour
  • 4 tablespoons wheatgerm
  • 65g caster sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 175ml milk
  • 120g pumpkin puree
  • 2 tablespoons melted butter
  • 2 tablespoons olive oil
  • 120g unsweetened apple sauce
  • 1 egg
  • 1 egg white
  • 60g pecans, chopped

MethodPrep:10min ›Cook:40min ›Ready in:50min

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

Ingredients

Pumpkin pie spice can be made by combining 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground allspice or cloves.

Pumpkin puree can be purchased online.

Recently viewed

Reviews & ratingsAverage global rating:(113)

Reviews in English (83)

by Sarah Jo

When I made this recipe, I used "soured" milk (lemon juice added to milk to make it seem like I used buttermilk) and I used all butter instead of butter/olive oil. These turned out so beautifully, they puffed up nicely in the waffle iron and when you ate them, they were tender, fluffy and just WONDERFUL. I served these with extra butter and homemade maple-vanilla syrup. The family loved them. This recipe's a keeper.-12 Mar 2012

by trollmother

very good, flavorful waffles. I doubled the recipe & froze the remainder. i gave 4 stars instead of 5 due to the cooking time needing to be about 10 minutes to get them beyond the soft stage. very yummy recipe and I will be making them again.-25 Nov 2009

by SunnyByrd

Excellent! I used all purpose flour and subbed ground oats for the wheat germ. Nice crisp/tender texture and great flavor. We had these with whipped cream, maple syrup and toasted chopped pecans. Yum. Thanks for the recipe!-21 Mar 2010


Pumpkin Pancakes (or Waffles) that are Better than Martha’s

The great pumpkin drought seems to be past us, for now. Despite rising prices and nearly bare shelves, I still managed to find pumpkin for $1 a can – at Whole Foods no less. And since one cannot live on dairy-free pumpkin pie alone, I thought I would revive this dairy-free pumpkin pancakes recipe.


Recipe Summary

  • 1 ½ cups whole wheat flour
  • 1 ½ cups all-purpose flour
  • 5 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 (30 ounce) can pumpkin pie filling (such as Libby's®)
  • 3 cups white sugar, or more to taste
  • ½ cup vegetable oil
  • ½ cup water
  • 4 large eggs

Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.

Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.


How to Freeze Waffles for Later

Let your waffles cool completely, then stack between pieces of wax paper (to keep them from sticking to each other) and transfer to a freezer zip-top bag. Squeeze out as much air as possible and place in the freezer.

Waffles will keep for at least a month in the freezer before starting to pick up off-flavors or develop freezer burn.

No need to thaw before reheating! Just pop them in the toaster and they'll be piping hot in a few minutes.


Tips & Tricks

Here are a few of my favorite tips and tricks I&rsquove found helpful when making this recipe.

  • Cool Butter &ndash Whenever I make buttermilk waffles. The first thing I will do is melt and begin to cool the butter. If you pour hot butter into the batter with the cold buttermilk, the butter will immediately harden making it difficult to incorporate throughout.
  • Waffle Irons &ndash Depending on the size of your waffle iron will depend on how much batter you need to place in the waffle iron. I&rsquove tested both KitchenAid Waffle Baker and Cuisinart Griddler with Waffle Iron Plates. Both have taken 3 minutes to cook the waffles.
  • Freeze &ndash You can freeze any leftover waffles. Lay them flat or wrap them between parchment paper, place in a freeze bag, and label with recipe title and date.
  • Fresh Waffles &ndash Store waffles in an airtight container for up to 5 days in the refrigerator.
  • Reheating Waffles &ndash Whether the waffles are frozen or fresh simply place a waffle in a toaster oven on low setting. Cook until warm and just crispy.

Pumpkin Waffles

David & Len circa 1998 Pohang, Korea My pumpkin waffles recipe is derived from my close friend Leonard’s grandmother’s recipe as a foundation and some experimentation of my own. I’ve pursued the elusive ‘perfect waffle’ for decades and continue to try and improve every time I make them. One of my favorite memories from traveling for my day job (management consulting) and staying at all sorts of hotels is the breakfast. From the breakfast, I usually always go for the fresh waffles. I had an opportunity (not sure why I call it an opportunity) to stay at an Embassy Suites for six months straight. Even after having their breakfast every Monday through Friday, I never grew tired of the waffles. I tried on many occasions to figure out the recipe but failed – it’s like a hotel secret to making deliciously crisp but fluffy waffles like they do. that I stay at.

One of my favorite memories from traveling for my day job (management consulting) and staying at hotels all over the US is the breakfast. Specifically the waffles. One year, I had to stay at a hotel for six months straight. Even after having their breakfast nearly every Monday through Friday, I never grew tired of their waffles. So much so that I tried on many occasions to figure out the recipe, but failed. I swear I think it’s a hotel trade secret to making the best deliciously crisp but fluffy waffles just so you stay at their hotel. I have to admit, whenever I was presented with a choice of hotels for business travel, I usually picked the one that had my favorite waffles…


Related Video

It was so tasty! I halved the recipe, used Vanilla coconut milk since I don’t do much dairy. I’d make it again !

Not sure this was worth the mess and effort. These taste fine but make heavy, rather than fluffy, waffles.

Yum, made these this morning, but subbed in 1c whole wheat flour and in lieu of buttermilk a half cup of plain Greek yogurt thinned with milk (to make a cup). Could us a little more pumpkin punch, but I'll prob make again.

This was a phenomenal recipe! I made a couple of changes based on what we had in the cupboard. - 1 can of pumpkin - 2 1/2 tsp pumpkin spice - 2 cups whole milk (no buttermilk) Thanks!!

Everybody LOVES this recipe!!

I used this recipe to make pancakes instead and I thought it was delicious. Out of four children-two liked it-but they're pretty picky. and still ate their serving.

Made this for Christmas breakfast and it was AWESOME! Absolutely turned out perfect. Wouldn't change a thing.

I realized after making this that I used 1 can rather than 1 cup of pumpkin and I am glad I did because I don't think it would have been "pumpkiny" enough with the original recipe. I also think it could use a little more spices as the flavor was pretty light. Also, not rating based on this, but we made this recipe again with Almond and Coconut milk/butter (lactose free) and it came out extremely light and fluffy and loved it even more than the original recipe.

Not that great for a from-scratch baked good dish. The pumpkin nor the spice really came thru.

This is our second time making these. . We made 1.5 times the recipe to use 1 full can of pumpkin purée and froze the waffles we didn't eat. Delicious, not too sweet. Used a regular, not Belgian, waffle maker. They toast up nicely in the toaster. The one-year loved them too.

These are delicious and easy to make!

These were great. I separated the eggs and beat the whites to a soft peak to lighten them up, and swapped out one cup of the flour for whole wheat. Do not akin the step of putting them on a rack in a low oven! This crisps them up, and will let you serve everybody at once. I used a regular waffle iron because that's what I have, and they came out fine.

These were excellent. I topped them off with a homemade caramel sauce. My husband and little boys were ecstatic!

The flavor was very good and made the house smell like fall. The waffles were too heavy and filling.

I have made other "savory" waffles from this website, and they tasted flat. So I took a risk, and added one tablespoon white sugar (to half a recipe) We were quite satisfied with the results. Not too sweet, and tasted more like a waffle should.

These were a hit with my entire picky family. The waffles came out tender and very flavorful, the spices were just right. My kids recognized the pumpkin pie flavor but were surprised to hear there was actually pumpkin as well -- a hint of nutrition to go along with all the butter and eggs.

These waffles are fantastic! To serve, we cooked toasted pecans in syrup, with a little butter! Awesome!

These are great savory waffles that fill your home with pumpkin aroma as they bake. They really got me in the mood for Thanksgiving! I wouldn't change a thing. I was reading some of the other reviews and got the impression that some people were expecting a sweet pumpkin pie type of flavor. The pumpkin flavor in these waffles is definitely more subtle. If that is what you are looking for bake a pumpkin pie or pumpkin cheesecake. I'll bet they would be delicious with a scoop of butter pecan or cinnamon ice cream too. http://michaelbeyer.wordpress.com/

I cut the recipe in half and since I didn't have light brown sugar, used cane sugar with a scotch of molasses. I also used all buttermilk (and the buttermilk was powdered). We also used a basic pumpkin pie spice, which seemed to lack oomph and need more ginger. The actual batter was moist and unctuous, but it lacked flavor so we added 1 tsp orange zest which really helped to kick it up a notch. Next time, Iɽ use fresh ginger for more of a bite and will include the orange zest again.

Wow! I made these for my family as a fall breakfast and they were a huge hit. I don't have a Belgian waffle iron, but they were still wonderful. Just put the waffle iron on a high setting, add a small scoop of batter, and don't skip putting them in the oven. I added a whole can of pumpkin and added extra spice. The were amazing with my special poached pear recipe, which you can find in my recipe box. Superb!

They were ok. But there could be more pumpkin flavor and more spice. Here's another pumpkin waffle recipe that Iɽ recommend - http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/

I followed other reviewers and added the full can of pumpkin and the taste was divine. However, it didn't have the crispiness that I desire from a waffle. I'm not sure how to change that because it does have a whopping amount of butter that should have been the remedy. Perhaps with pumpkin it is impossible. But this was a tasty endevour with whipped cream and maple syrup!

Excellent! Added toasted pecan pieces which were great. There are only 2 of us in the house, so we eat a few that day and freeze the rest, then toast them every morning for breakfast during the week. Fiance loves them with Trader Joe's pumpkin butter spread on top, I prefer whipped cream. Mmm.

Sooooo yummy! I up the spices a bit, but otherwise make these as directed. It makes enough for the two of us to eat for breakfast all week - what a treat!

These were great and so easy. I followed earlier advice and added a whole can of pumpkin and the flavor was great, not overpowering. I also used dried buttermilk since I didn't have fresh and it worked out great. We really like firm waffles and not soft, so I set my waffle iron to medium for a crisper result. Terrific smell, flavor and appearance!


Pumpkin Pie Waffles

Because who doesn't love a yummy high protein treat that can be had as a small meal - any time of the day!

² Ingredients

  • 1 tsp Cinnamon
  • 1 tsp Pumpkin Pie Spice
  • 1/4 cup Pumpkin (Without Salt, Canned)
  • 1 serving (serving = 1 tsp) Kroger Baking Powder
  • 1.5 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
  • 1.5 serving (serving = 1/2 cup) Fresh & Easy Liquid Egg Whites
  • 1/2 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
  • 1/4 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
  • 1/2 serving (serving = 3/4 cup) President's Choice 0% Greek Yogurt
  • 4 serving (serving = 1/2 packet) Sweet Leaf Stevia

Q Directions

- Combine all ingredients in a small blender and mix at low speed until smooth.

- Spray your waffle maker with coconut or olive oil and pour mixture evenly.

- Once cooked, top off with 0% plain Greek yogurt and sprinkle cinnamon and stevia for added sweetness!


Vegan Pumpkin Spice Latte Waffles

I love pumpkin.
I love coffee.
I love waffles.

Hooray! Party in the mouth right here, right now.

These waffles are my way of giving fall a big fat hug for arriving right on time. Or maybe fall is giving me a hug… either way, there’s a lot of hugging and waffle eating going on, and that’s OK with me.

John and I have been coffee snobs ever since living in Portland and being exposed to the wonder that is medium-roasted coffee as in coffee that hasn’t been roasted to a burnt crisp.

I used to think, “the darker, the bolder, the better!” Now I know that coffee can actually taste like something other than ash.

However, the kind of coffee you want for these waffles is not the good stuff. In fact, I intentionally used over-roasted beans in this recipe because they get offset by the brown sugar and almond milk. Besides, you really don’t want to waste your good stuff on waffles – you want it straight into your face.

But really, any kind of bean will do. Just know the darker, the bolder the more you’ll taste it in the final product.

These waffles are uber simple, requiring just 1 bowl and about 30 minutes from start to finish. You also likely have all of the ingredients on hand. That is, if you’re a coffee and pumpkin lover. But I don’t know many people who aren’t, so I’ll go ahead and chalk that up as a given.

I am kind of smitten with these waffles, even though they threw me for a loop while recipe testing. I think I tried four times before finding just the right combination of ingredients – a true labor of love.

But the result was so worth it: tender, pumpkin-y waffles with lots of coffee and fall spice flavor. In my opinion, the perfect way to start a fall morning or lazy weekend at home. Plus, they toast up perfectly after being frozen. Enjoy!


Pumpkin Waffles

Pumpkin Waffles are easy, delicious and are sure to make you the most popular person in your household. Perfect for breakfast, lunch or dinner, there's never a wrong time to eat these scrumptious treats!

When I come up with a new recipe for Weelicious, it usually takes me some time to test it, write the post, stage and edit the photos and so on before publishing it here. But, earlier this week I innocently posted a picture of the kids lunches on my socials, and almost immediately I was barraged with emails and messages asking what it was that I made. So, by overwhelming demand, I bring you one of my favorite recipes, Pumpkin Waffles!

Over the holidays, I buy tons of canned pumpkin puree and inevitably it sits in the cabinet for months until I get around to using all of it. This recipe is for anyone who's overstocked on pumpkin and wants to get rid of it in the yummiest way possible!

In our house, we're all about serving these waffles for breakfast, but I decided to take them a step further. I like to make a big batch of waffles, enjoy half of them when I make them, freeze a few for future breakfasts (just pop them in the toaster oven when you need them) and make sandwiches with the remaining. Yes, sandwiches. Waffle sandwiches.

How excited will your kids be when they open their lunch box to see cream cheese (and maybe some sliced fruit) between two fluffy Pumpkin Waffles? I guarantee you'll win mom (or dad) of the year for that one! Your little ones will be asking for this recipe all the time!

These Pumpkin Waffles are sure to become one of your staple fall treats. Let me know what your favorite ingredients are to add to your waffle sandwich!


Pumpkin Pie Waffles Recipe

  • 2 large eggs
  • 2/3 cup buttermilk
  • 3/4 cup pumpkin pure
  • 1/2 cup plain Greek yogurt
  • 1 1/4 cups oat flour
  • 1/2 cup almond flour
  • 2 tsp. baking powder
  • 1 1/2 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt

Directions:
Place all of the ingredients in a blender container and blend until smooth. Let the batter rest for 10 minutes, so the flour has time to soak up some of the moisture. Grease a waffle iron, place 1/3 cup batter for each waffle into the waffle iron and cook until golden and set, 3 to 5 minutes. Keep waffles warm in a 200-degree oven while you prepare remaining batter.

Nutritional Information per Serving: 409 Calories, 20g Protein, 20g Fat, 39g Carbs, 217 mg Sodium


Watch the video: Βάφλες ΚολοκυθιουGluten free χωρίς τηγάνι της Γκολφως, χωρίς λάδι και χωρίς γλουτένη.


Comments:

  1. Broc

    Incredible. It seems impossible.

  2. Cromwell

    Quite right! It's a good idea. I call for an active discussion.

  3. Chaz

    The topic is just very interesting, respect to the author.

  4. Abelard

    In my opinion, he is wrong.

  5. Digore

    This theme is simply matchless

  6. Rikard

    Bravo, the excellent message



Write a message