Prep 15 mins
Cook 0 mins
These Belgian waffles may never replace pumpkin pie at a traditional Thanksgiving dinner, but they’ll give tradition a good race. Like pumpkin pie, they are comforting, custardy and filling. They're made with the same spices used for pumpkin pie along with sour cream for smoothness; the dark rum is there for extra flavor and a little mystery. Cooking time is however long your waffle iron takes.
- 73.94 ml unsalted butter
- 236.59 ml pumpkin puree (you can use canned puree)
- 118.29 ml dark brown sugar, firmly packed
- 59.14 ml granulated sugar
- 6.16 ml ground cinnamon
- 6.16 ml fresh ginger, peeled and grated
- 0.59 ml ground cloves
- 0.59 ml nutmeg, freshly grated
- 0.25 ml salt
- 314.66 ml all-purpose flour
- 14.79 ml double-acting baking powder
- 2.46 ml baking soda
- 236.59 ml milk
- 118.29 ml sour cream
- 2 eggs
- 29.58 ml dark rum
- 4.92 ml vanilla extract
- vanilla ice cream, for serving
- maple syrup, for serving
- Preheat a waffle iron.
- If you want to hold the finished waffles until serving time, preheat an oven to 200°F (93°C).
- Melt the butter, set aside.
- In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt.
- Using a rubber spatula, or handheld electric mixer, mix together well.
- Stir in the flour, baking powder and baking soda.
- The mixture will be thick and a little lumpy.
- Don’t try to smooth it out; just mix until the ingredients are incorporated.
- In another bowl, beat together the milk, sour cream, eggs, rum and vanilla.
- Add the liquid ingredients to the pumpkin mixture and stir until combined.
- Fold in the melted butter.
- Whether or not your waffle iron’s grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky.
- Brush or spray the grids again only if subsequent waffles stick.
- Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturer’s instructions) onto the hot iron.
- Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden.
- If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.
- Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and maple syrup. They’re great with a cup of hot or cold cider.
Perfect. Instructions were very helpful. Turned out just as pictured. Just what I was looking for. Added to my recipe box. Thanks!
Yummy waffles, I ate them without further adornment, like eating a tasty muffin! DH smothered his with butter and syrup. I want to remember to set the waffle iron between 4 and 5 next time. Made for Please Review My Recipe tag game.
These waffles were just what I was looking for this morning! My daughter and I thought they were yummy with some butter and maple syrup and my son, who isn't a big pumpkin fan, said they were good but would have been better with a sweet cream cheese topping (much like that used to fill a pumpkin roll). I substituted about 2 1/2 teaspoons of pumpkin pie spice for the spices but otherwise made per the recipe. (4)