With my recent move, I haven’t been spending as much time as I normally would like to in the kitchen. First, the new house. While it is gorgeous, and everything that I wanted (except a few things), it is also 25% smaller than our old house. It has taken all of my creative juices (and my hubby’s as well) trying to squeeze everything into this new house and organize it to the way that everything we need is still accessible. But since Red had a birthday recently, he requested homemade waffles (and a frozen chocolate peanut butter pie, which I will post soon, I promise!). I was on board with that, especially since we bought a new waffle maker earlier this summer, but haven’t gotten a chance to try it. With the weather being cooler, it was an obvious choice to choose something with pumpkin (where did September go?). We had a lot of fun trying out the new waffle maker and played around with the settings. I prefer my waffles to be on the crispy side on the outside, and soft on the inside. These waffles are divine, with fall flavors that I love (pumpkin, cinnamon, a hint of ginger and other spices…). This will be our new fall-themed breakfast favorite (until we find another recipe 
), so I think this will fit our September’s What’s Baking Theme of “Family Favorite!”. Check out the rest of the posts over at Dani from Cloud 8½.
Slightly adapted from Waring Pro Cookbook
Ingredients
1-1/2 cups all-purpose flour
1 ounce finely chopped walnuts or pecans, best if toasted first
1 tbsp cornstarch
1 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground nutmeg
3/4 cup pumpkin puree (canned solid pack pumpkin, NOT pumpkin pie filling)
3 egg whites
3 egg yolks
1 cup whole milk
1/4 cup real maple syrup
3 tbsp unsalted butter, melted
1 tsp pure vanilla extract
Directions
In a large bowl, combine the flour, chopped nuts, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg. Stir to blend and reserve.
In a second bowl, combine the pumpkin puree, egg yolks, milk, maple syrup, melted butter, and vanilla extract; stir until smooth. Add the liquid ingredients to the dry ingredients and stir to blend until smooth, using a whisk.
In a clean, dry bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
Preheat your waffle maker per the manufacturer’s recommended setting (modify the setting to your desired browning) and measurement cup.
Bake in the hot waffle maker. Remove waffles and repeat with remaining batter. Waffles may be kept warm in an oven at 200 degree F on a cookie sheet.
Serve waffles with warmed maple syrup, whipped cream, powdered sugar… ‘the works’.
Yield: Approximately (6) 5-inch round waffles
Great waflles! I wish I had the round waflle maker, all I have is the big square ones.
Thanks Erin, we had the big square one as well but retired that
Oh, this waffle looks so scrumptious Yudith!!!
Perfect…
I need to buy a waffle maker soon….
Aaw, thanks Reem!
Hi Yudith, thanks again for stopping by my little spot in the blogosphere.
Mandy
Your waffles look lovely – I haven’t had a waffle in the longest time – will wait for my hubby to get back from a business trip and treat us to some.
Have a happy weekend.
Thanks for the visit and kind comment. I was glad to have found your blog as well.
Wow!! looks yummy, guess I too need to get a waffle maker cause am losing a lot on the goodies
nice blog.
Thanks for the visit and comment Ali!
Hey!
Just wanted to let you know that over at createlive, we’re just finishing up a pumpkin recipe series called “The 12 Days of Pumpkins.” For the next few days, we’ll be hosting a link-up, featuring any recipes involving pumpkin, and will be choosing a good number of these recipes to have their own page (which can include your blog name and URL!) in a pumpkin cookbook! Just thought you might be interested in the additional press or being included in a cookbook – and this is a really great recipe! Find the link up here!
Have a great one
-Carly
[...] from Blissfully Delicious made Pumpkin Nut Belgian Waffles, a family favorite for fall breakfasts. I’ve had a waffle maker on my wish list for awhile, [...]
Homemade waffles are a wonderful & affordable luxury for cool weather, weekend mornings. Thanks for posting a recipe that suits the season perfectly!
Thank you so much for the visit and kind comment!
Pumpkin puree in here? Wow I want to try this! My kids love waffles and if they can eat a little bit of pumpkins I’d be happy!
There sure is! Our 15-mo daughter loves it too Nami. Let me know how your kiddos like them
Wow, these look perfect for fall Sunday mornings!
Thanks Kelly!
What a nice blend of flavors for a waffle. We included your recipe in our Pumpkin Recipe Roundup.
[...] addition to these Pumpkin Nut Belgian Waffles, my hubby requested this pie for his recent birthday. Since he was a self-proclaimed ‘cookie [...]
Well, now that’s a creative spin on the traditional waffle. I bet they’d be good with smidgen of Dark Chocolate shavings too!
[...] Not only that it is delicious and nutritious, it is also versatile. We love them in pancakes, waffles, cupcakes, and even mac ‘n cheese! I really can’t help that I have cans of them lining [...]
[...] I just realized that I have only shared one waffle recipe with my readers through the blog. This Pumpkin Nut Belgian Waffles were a big hit at our house last fall, and I have since then tried several other recipes that I [...]
Nice this looks delicious. Definitely a nice spin instead of traditional Belgian waffles.
[...] Pumpkin Nut Belgian Waffles - this is another waffle recipe that makes gorgeous Belgian waffles: thick, crispy on the outside, and tender in the outside. And the addition of pumpkin and pecans/walnuts make these a winning breakfast, brunch, or even snack item. [...]