Spiced Pumpkin Waffles

Light and airy on the inside; crisp on the outside.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • In a big bowl, lightly whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg together.
  • In another bowl, whisk the eggs and brown sugar together until any lumps are dissolved and well blended.
  • Add in pumpkin puree, butter, buttermilk, and vanilla; whisk until smooth; add to the flour mixture and blend until smooth.
  • Preheat oven to 200°; heat a waffle iron according to manufacturer’s directions; lightly grease it with a pastry brush dipped in a little oil.
  • Pour in enough batter just to fill the iron and spread it evenly, then close the waffle iron.
  • Cook until the waffle iron opens easily and the waffles are golden brown on the outside and cooked through inside.
  • Remove to a platter and keep warm in the oven while you cook the remaining waffles.
  • Serve waffles sprinkled with powdered sugar and drizzled with maple syrup.
  • *OAMC—waffles can be frozen for 1 month; reheat in a 350° oven until warmed through, about 15 minutes.
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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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@ratherbeswimmin
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"Light and airy on the inside; crisp on the outside."
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  1. ratherbeswimmin
    Light and airy on the inside; crisp on the outside.
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