October 29, 2013

In the Kitchen: Pumpkin Waffles


I've made waffles two sundays in a row. What was just a craving, is becoming an obsession. Last year, Will roasted one of our decorative pumpkins, which we ended up putting in soups and stews throughout the winter. It ended up being much easier than expected and a little pumpkin flavor every once in a while is a welcomed change. 

We picked up a local pie pumpkin at the grocery store last week and roasted it while we made dinner. I had seen a few fall themed breakfast treats floating around the internet, and decided to give it a try. These waffles were great. The pumpkin adds a nice fluffiness and color, while the spices give a good depth of flavor. These waffles are perfect for a lazy Sunday brunch or holiday treat.  


Pumpkin Waffles 

1 cup all-purpose flour 
1/2 teaspoon salt 
1 teaspoon baking soda
1/4 cup brown sugar 
1 teaspoon cinnamon 
1/4 teaspoon clover 
1/4 teaspoon nutmeg 
1 cup buttermilk 
1 egg 
1 cup pumpkin puree 
1 teaspoon vanilla extract 

Method:
Preheat waffle iron. In a bowl, stir together flour, salt, baking soda, sugar, cinnamon, clover, and nutmeg. In a separate bowl, whisk together buttermilk, egg, pumpkin puree, and vanilla extract until combined. Slowly mix wet ingredients into dry ingredients. The mixture will still be a little lumpy, make sure to not overmix. 

Spray heated waffle iron with nonstick spray. Pour desired amount into waffler iron and cook until crispy (I like mine a little more done, but it is up to you). Store in a 250 degree oven until all waffles are made. Serve with warm maple syrup and butter.  


Pumpkin Puree 

1 pie pumpkin 

Preheat oven to 350 degrees. Scoop out pumpkin seeds and cut into quarters. Place pumpkin quarters on a cookie sheet and cook skin side down for 1 hour until softened. Once cooled, remove flesh from skin and mash with a pumpkin mashers. Keep in an airtight container in the fridge. 




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