Pumpkin Waffles

 

Pumpkin Waffles

Ingredients:

2 cups + 2 Tbsp (265g) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 ½ teaspoons store-bought or homemade pumpkin pie spice*

¼ teaspoon ground ginger

1/4 teaspoon salt

3 large eggs, at room temperature

1 cup (225g) pumpkin puree (not 1 can)

¼ cup (4 Tbsp; 56g) unsalted butter, melted

¼ cup (50g) packed light or dark brown sugar

¼ cup (60ml) pure maple syrup

1 teaspoon pure vanilla extract

1 ½ cups (360ml) whole milk, at room temperature

Directions:

1. Preheat waffle maker on medium-high heat. Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet; set aside.

2. Make the pumpkin waffle batter: In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.

3. In another large bowl, using a handheld or stand mixer fitted with a whisk attachment (or whisk vigorously by hand), beat the eggs (do not separate them) on high speed for 1–2 minutes, until frothy on top. Add the pumpkin, melted butter, brown sugar, maple syrup, vanilla, and milk, and whisk/beat on medium speed until combined. Pour the dry ingredients into the wet ingredients and whisk/beat on low speed until combined. Do not over-mix. Some small lumps are OK.

4. Grease the preheated waffle maker (I use nonstick spray). Pour about 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid. Cook the waffles until crisp, about 5–6 minutes. (Follow the cooking instructions for your waffle maker.) Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.