This time of year you see pumpkin everything. A local Mexican fast food restaurant even posted on their reader board, “Come try our Pumpkin Spice Tacos! (just kidding)” It was really funny, and for a second, when I first read it I thought they were serious! And while I am not an overly crazy for pumpkin fan, I do try a few things here or there that are pumpkin flavored.
When I saw these Pumpkin Waffles from Cooking Classy I instantly added them to my favorites. I knew I would love them and so would my family.
So basically as soon as it was “officially” Fall, I made them one chilly Sunday morning.
And I won’t lie. There are a few steps to getting these completed. But you will not be disappointed.
At one point I had three different bowls going. One with the dry ingredients, one with the beaten eggs and one with all of the other wet ingredients.
Then you are finally going to combine everything into one bowl and mix it all until blended. It’s okay if it is slightly lumpy!
Make sure you spray your waffle iron with some non stick cooking spray. Mine just makes two at a time, so it is a little slow going, especially considering that this made a ton of waffles. After we all ate (all 5 of us) we still had 10 waffles left over! I ended up just putting them into a few bags to freeze and the kids ate them during the week!
2 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
4 large eggs, yolks and whites separated
1 pinch cream of tartar
5 Tbsp granulated sugar, divided
1 cup milk
1 cup buttermilk
1/4 cup canola oil
1 cup pumpkin puree
1 tsp vanilla extract
Vegetable oil cooking spray
Apple cider syrup, maple syrup or butter pecan syrup, for serving
In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg just until combined.
In a second mixing bowl add egg whites and cream of tartar. Use an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of granulated sugar and continue to whip until medium-stiff peaks form.
In a third mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and 3 Tbsp granulated sugar. Continue whisking and slowly pour milk mixture into flour mixture and mix just until combined, then fold egg whites into batter.
Pour the necessary amount for your waffle iron. For me, that is about 1/4 cup per section. Make sure you continue to spray your waffle iron with non-stick spray so you don’ have any issues!
Don’t forget to serve with your favorite syrup and/or toppings! And Enjoy!