These Pumpkin Belgian Waffles are perfectly crisp on the outside and fluffy on the inside. Drowned in a pool of pure maple syrup, they are the best way to spend a crisp autumn morning!
Well, hello, lovelies! My name is Amy and I am obsessed with food, crocheting, and traveling. You can read more about my kitchen (and otherwise) adventures on my blog, Club Narwhal. I’m a Pinterest fiend and love chatting with people through Facebook or Twitter. Stop by and say hello!
My favorite way to spend a lazy Saturday morning is making a big breakfast. Ever since I got my Belgian waffle iron, we have been making batch after batch. One of our recent favorite recipes combines all the cozy feelings of fall in waffle form. These Pumpkin Belgian Waffles are perfectly crisp on the outside and fluffy on the inside. Drowned in a pool of pure maple syrup, they are the best way to spend a crisp autumn morning!
Here in Michigan, fall hit pretty early, which meant that we’ve been in sweaters and boots for weeks now. Since I love fall, I don’t mind one bit, especially since I used the cooler weather as an excuse to bake everything with pumpkin.
I love that the pumpkin puree makes these waffles match the changing leaves. What’s even better is how the maple syrup pools in all the indentations so that every bite has the perfect waffle to syrup ratio. I bet these waffles would taste amazing with a dollop of fresh whipped cream and a sprinkle of pecans!
Pumpkin Belgian Waffles
Adapted from Ultimate Pumpkin Waffles
Yields 4 Belgian-style waffles
2 large eggs
1 cup canned pumpkin (not canned pumpkin pie filling)
1 cup buttermilk (can substitute with regular milk)
4 tablespoons unsalted butter, melted
1/4 cup light brown sugar
3 tablespoons cornstarch
1 1/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
Spray waffle oil with nonstick spray (or lightly oil) and heat. Separate the eggs, putting the yolks in a medium sized bowl and the whites in another bowl. Add pumpkin, buttermilk, and melted butter to the yolks and stir until fully mixed.
Mix egg whites with a hand mixer on high until stiff peaks form. This will take about two minutes. Set aside.
In a large bowl, combine brown sugar and cornstarch and whisk to combine. Add the rest of the dry ingredients and whisk to combine. Use a wooden spoon to stir in the pumpkin/yolk mixture and stir to combine. Don’t completely stir out the lumps.
Add the egg whites and use a rubber spatula to fold them in. Do this carefully so you don’t take out all the air from the whipped whites. The whites give the waffles a lovely fluffy texture.
Pour 1/2-3/4 cup of batter into your waffle iron and cook for two and a half minutes, or until done. Serve waffles with pure maple syrup.