Blissfully Delicious

Pumpkin Nut Belgian Waffles

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

   

25 Responses to “Pumpkin Nut Belgian Waffles”

  1. #
    1
    Erin — September 28, 2011 at 11:23 am

    Great waflles! I wish I had the round waflle maker, all I have is the big square ones.

    • h2babe — September 29th, 2011 @ 4:01 pm

      Thanks Erin, we had the big square one as well but retired that :)

  2. #
    2
    Reem | Simply Reem — September 28, 2011 at 10:23 pm

    Oh, this waffle looks so scrumptious Yudith!!!
    Perfect…
    I need to buy a waffle maker soon….

    • h2babe — September 29th, 2011 @ 4:01 pm

      Aaw, thanks Reem!

  3. #
    3
    Mandy - The Complete Cook Book — September 30, 2011 at 1:12 am

    Hi Yudith, thanks again for stopping by my little spot in the blogosphere.
    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.
    :-) Mandy

    • h2babe — October 1st, 2011 @ 7:22 pm

      Thanks for the visit and kind comment. I was glad to have found your blog as well.

  4. #
    4
    Ali — October 1, 2011 at 2:08 pm

    Wow!! looks yummy, guess I too need to get a waffle maker cause am losing a lot on the goodies :) nice blog.

    • h2babe — October 1st, 2011 @ 7:22 pm

      Thanks for the visit and comment Ali!

  5. #
    5
    Carly — October 2, 2011 at 9:07 pm

    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

  6. #
    6
    Jeff Deasy — October 4, 2011 at 8:10 am

    Homemade waffles are a wonderful & affordable luxury for cool weather, weekend mornings. Thanks for posting a recipe that suits the season perfectly!

    • h2babe — October 4th, 2011 @ 9:06 pm

      Thank you so much for the visit and kind comment!

  7. #
    7
    Nami | Just One Cookbook — October 13, 2011 at 4:13 am

    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!

    • h2babe — October 13th, 2011 @ 10:13 pm

      There sure is! Our 15-mo daughter loves it too Nami. Let me know how your kiddos like them :)

  8. #
    8
    Kelly @ Free Spirit Food — October 13, 2011 at 1:34 pm

    Wow, these look perfect for fall Sunday mornings!

    • h2babe — October 13th, 2011 @ 10:14 pm

      Thanks Kelly!

  9. #
    9
    Lynne | MyGourmetConnection — October 14, 2011 at 5:13 pm

    What a nice blend of flavors for a waffle. We included your recipe in our Pumpkin Recipe Roundup.

  10. #
    10
    Laura @ GotChocolate — October 23, 2011 at 12:05 pm

    Well, now that’s a creative spin on the traditional waffle. I bet they’d be good with smidgen of Dark Chocolate shavings too! :D

  11. #
    11
    Jerry | Simply Good Eating — November 15, 2012 at 8:39 pm

    Nice this looks delicious. Definitely a nice spin instead of traditional Belgian waffles.

  12. #
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