By Sherri35 on August 01, 2003
Photo by cookingforU
Photo by cookingforU
"These waffles are my kids new favorite waffles. They're delicious! They have a light texture and the pumpkin flavor is not overpowering. The serving size is for Belgian waffles, but they will work fine in a regular waffle iron also."
Serving Size: 1 (1075 g)
Servings Per Recipe: 1
"Great taste, perfect balance of pumpkin and spices. As written, there is too much milk which makes for a thin and soft waffle. We enjoyed them, but next time I'd start with 1 cup milk and add more as needed to make a thicker batter. Thanks for sharing the recipe!"
"1 star I am a pumpkin fan and these waffles were a disappointment."
"Just made these and they are excellent! I doubled the recipe because I wanted to use the whole can of pumpkin which was 15 oz. It's just short of 2 cups but worked out wonderfully. These will definitely be on my list of keepers!"
"I should've just used my go-to waffle recipe (Betty Crocker's) and added the pumpkin and spices to the batter... These waffles stuck to my waffle maker (maybe due to only 4 tbs butter as opposed to the whole stick Betty calls for), the texture was indeed more like a pancake, and they were lacking in flavor. I think adding more spices and 1 tsp. vanilla would perk these babies up. Good concept just didn't work for me. Next time I'll just adapt Betty Crocker's recipe!"
"Definitely need to reduce the milk to 1 cup. I started there thanks to another reviewer's comments and didn't need to add any more.<br/><br/>I generally substitute a bland oil for butter to reduce saturated fat and did so in this. I also use whole wheat pastry flour in place of all-purpose flour, which adds nutrients and fiber without any noticeable change in consistency.<br/><br/>I added 1 t. mace and a dash of cloves to increase the "pumpkin pie" resemblance.<br/><br/>with my changes and using 2% milk (could easily switch to nonfat), nutritiondata.com analysis gave me, for 1 waffle (1/8 of recipe):<br/><br/>240 calories<br/>84 calories from fat<br/>10 g total fat<br/>2 g saturated fat<br/>55 mg cholesterol<br/>432 mg sodium<br/>36 g total carbs<br/>6 g dietary fiber<br/>9 g sugar<br/>6 g protein"
"Great taste and texture. The only thing I would like to note is, for some reason, when making a double batch, I have to throw in a couple handfuls of extra flour for the right consistency in the batter. But other than that, this recipe rocks!"
"Very good, boys loved them. I doubled the recipe and had them for dinner and breakfast the morning after. Boys couldn't get enough of them. They come out a little soft, but just put them in the toaster for a few seconds....perfect. My house smelled so good afterwards. I will definitely be making these delicious waffles in the near future!"
"These were not good. They were wet even when leaving in the iron for longer times. To redeem the batter I had to add an extra cup of flour. That did help and they were edible. The taste was o.k. after that. I will look for a different recipe."
"Like a Previous poster, mine were not done in the middle and kept sticking to the waffle waffle iron - I make waffles every weekend and have never had them stick before. Made a double batch and finally gave up and tossed about half."
"I was very disappointed in these. I cooked them twice the amount of time that I cook regular waffles and they were still raw in the middle. I won't be making these again."
"These waffles are delicious! I, too, decreased the amount of milk, and they came out perfectly!! I love the flavor of the spices and the texture of the waffle, too. We doubled the recipe and froze the extras for breakfasts to come."
"Really tasty. My wife was in the mood for pumpkin waffles, I found this, and I decided to try it out. Make sure your ingredients are quality and fresh. The spices really came through and blended well for us and the waffles were very moist."
"I doubled the batch but still just used 1 and 2/3 cup of milk because of all of the comments I saw about the batter being too thin. (I used 1 cup whole milk and 2/3 cup skim milk). I also didn't have nutmeg so i just used cinnamon and ginger. I added chocolate chips. The waffles turned out wonderful! :) They also refrigerate well. They are VERY filling!"
"Big hit! My daughter commented that "It makes her feel like October."
Found that batter was still to runny after reducing milk to 1 cup so added an additional 1/3 cup flour. This could be because I was using my own fresh pumpkin puree which is a bit looser than canned. Thanks for the recipe!"
"These waffles rock! used buttermilk (low on regular) so had to add a bit more. Crispy on the outside & full of flavor that is complemented with maple syrup, sausages, bacon & sweet butter. TY for a keeper recipe!"
"It's now fall and had to celebrate with these waffles. They were great just ate them with butter my kids liked them. I froze the extras and thought they were better than the day of, thank you!"
"I used wheat flour and coconut sugar. First batch turned out good but lacking a bit in flavor. I am going to up the spices. I might try the cloves or maple that others have suggested or simply the pumpkin spice... I used the liquid suggested and didn't find it too runny at all, maybe it's the wheat flour?"
"This made a very soft waffle (more like a pancake texture) which my family did not care for. Also, I know I have a largish waffle iron, but this only made 3.5 waffles. I won't make this again."
"I was very disappointed with these waffles. Not very spicy and very weak pumpkin flavor. In fact, I tasted the eggs in it far more than the pumpkin or the spice. I did try to up the amount of spices and pumpkin in it, which helped a little, but I doubt I'll ever use this one again."
"Wonderful recipe...except WAY too much liquid! I doubled the recipe but didn't double the milk. Came out perfect! I also used milled flax seed instead of the butter and added crushed walnuts. DELISHIOUS! Thanks for a great recipe...just watch out for the liquid amounts...other than that it was perfect!"