Pumpkin Waffles

This time of year Sunday waffles turn into pumpkin waffles. Last week I fed the whole family Sunday pumpkin waffles, such a good breakfast. Brian and my sister, Mikken, request these the most, and I am always happy to whip up a batch. (When I'm not using the mix from Williams Sonoma.) A couple of years ago I went searching for a pumpkin waffle recipe and found this one on the Better Homes and Garden recipe. I think I tried out a few others I found, but ended up liking this one the rest, and the family agrees it's a keeper. I'm sure glad I printed this recipe out because I haven't been able to find it online lately. Using my new print friendly button you should be able to print it out no problem. These should definitely make an appearance on your next breakfast table.



Pumpkin Waffles
Makes: 16 (4 inch) waffles
Cook: per waffle iron directions

Ingredients
2 Cups flour (can use whole wheat)
3 Tablespoons brown sugar
1 Tablespoon baking powder
1 Teaspoon ground cinnamon
1/2 Teaspoon salt
1/4 Teaspoon baking soda
1/4 Teaspoon ground nutmeg
1/4 Teaspoon ground ginger
1 3/4 Cup milk
1 Cup canned pumpkin
2 eggs -separated
3 Tablespoons butter, melted
1 Teaspoon orange peel (optional - I don't use it)

Directions:
1.In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside

2. In a medium bowl, combine milk, pumpkin, egg yolks, butter and orange peel, if using. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy).

3. In small bowl, beat egg whites with an electric mixer on high until stiff peaks form. Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.

4. Heat a lightly greased waffle iron, pour batter onto iron and bake according to manufacturer's directions.

Nutrition Info: (if you like this kind of stuff)
Per 1 4- inch waffle: Calories 225, Total Fat (g) 6, Saturated Fat (g) 3, Cholesterol (mg) 66, Sodium (mg) 436.

Spiced Pecan Pumpkin Waffles

I dare say it's been a while since I posted. I'm sure I've lost most of my readers, but do come back! It's been a long start to the new school year, and I've been working some long days. Because of that I've been cooking just the basics on during the week and trying to bake on the weekend. Last week I finally managed to make a couple of things, but this week turns out I got got bronchitis. I guess I'm lucky I made it four weeks without those students getting me sick. So, I've been in bed for a few days, and my DVR is cleaned off so now it's time to update the blog with what's been going on in my kitchen.

On Labor Day Brian was so cute! He wanted to take me to Williams Sonoma to get some new kitchen stuff. I love going there in the fall. They have all their fun seasonal goods in, and it smell amazing in there. They were sampling their spiced pecan pumpkin waffle mix. It was so good. Tasted exactly like fall. All the flavors of cinnamon, pumpkin, nutmeg, and the candied pecans put those waffles over the top. The real maple syrup only added to the rich flavors.

Brian insisted we buy the mix, so we did. And for the past two Sundays we have made them for breakfast. The mix makes only two batches, and we got five waffles out of each batch. It was worth the money. So do yourself a favor and visit your local Willams Sonoma and pick up a mix, and enjoy looking and all their fun fall merchandise. I'll probably go back to making my own pumpkin waffles from scratch, but I'll definitely be adding in some candied pecans.