Texas is the home of some excellent chili. We hope you like this personal favorite of ours.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup packed brown sugar
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 2 cups milk
- 1 cup canned pumpkin
- 4 eggs, separated
- ¼ cup butter, melted
- ½ cup white sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 cup apple cider
- 1 tablespoon lemon juice
- 2 tablespoons butter
Instructions
- Preheat a waffle iron according to manufacturer’s instructions.
- Combine flour, brown sugar, baking powder, cinnamon, allspice, ginger, and salt in a mixing bowl. Stir milk, pumpkin, and egg yolks together in a separate bowl. Whip egg whites in a clean dry bowl until soft peaks form.
- Dotdash Meredith Food Studios
- Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer’s instructions.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- To make the syrup: Stir sugar, cornstarch, and cinnamon together in a saucepan. Stir in apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in 2 tablespoons of butter until melted. Serve warm.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 530 kcal |
| Carbohydrate | 82 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 10 g |
| Sodium | 703 mg |
| Sugars | 36 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
We liked the pumpkin waffles. I think adding more cinnamon would make these taste better. I served the waffles with blueberries and whipped cream. The waffles do take longer to cook in the waffle maker than regular waffles.
Made this several times and me and my son loves it. I also make the syrup. Excellent
This is the second time I have made this recipe. I must have liked it enough last year to remember it this year. Some of the complaints are weird, so I will sum up my experience: You’re making waffles from scratch. Yes, it is going to be a little messy. It is not worse than normal. If you’re having trouble cooking, something might be wrong with your waffle maker. My little, ancient thrift-store pickup managed it twice now. They do look like a mess at first – if you open the waffle maker too soon. If you close it and let it cook longer, the batter should solidify. I find that the waffles don’t have a strong pumpkin flavor, but that’s okay. They are still good. The cider syrup is delicious. This time, I didn’t have eggs on hand, so I used applesauce instead. It worked perfectly. I also used a wheat flour, since I was out of AP. On top of that, I added some pumpkin spice to the batter.
Super bland and didn’t cook. Put in my waffle maker on max for 17 mins. Was raw inside and barely cooked on the outside. I had to turn into pancakes instead so the outside would crisp
These were amazing. I made them exactly by the recipe. Avoid dense waffles by mixing the egg whites as per the directions. We topped them with whipped cream and they were fantastic. Great pumpkin recipe!
These were ok. I made the recipe with no changes. They cooked well for me and I had no issues cooking them. The flavor was blander than I thought it would be. Couldn’t taste the pumpkin that much. The syrup was pretty good. Tasted like apple cider. I don’t think I would make them again though based on the numerous steps involved.
Absolutely excellent waffles ( I didn’t make the syrup, but would like to try it next time). I just substituted maple syrup for the brown sugar and added a couple teaspoons of natural maple extract. These did not turn out dense at all; they were crisp on the outside, light inside and wonderfully flavorful. Overmixing might be what caused some people to have dense waffles. Mix the flour into the wet ingredients just until combined. There may be some lumps, and that’s OK. Also, don’t overmix the beaten egg whites; it’s OK to have a few white lumps. Letting the waffles sit in a 200 degree oven for a few minutes after baking them helps crisp up the outside. I will definitely add this recipe to my favorites!
A lot of extra work for only modest reward. They were as good as a regular waffle and took three times as long to make.
I made waffles for my family and everybody like it very much. We had some pumpkin jam with waffles.
Traded gluten free flour for the all purpose and added 1/4 tsp xanthim gum and 1 tsp baking soda. Came out great!
I lessened the sugar amounts to 1/3 c for the syrup Taste great
Made these for dinner tonight because I happened to have some leftover pumpkin. Prepared exactly as written without modifications and they were AMAZING. The syrup was perfect and not too sweet. Saving to my favorites as we will be having these again!
Good topped with whipped cream. Daughter likes it with pecans added to the waffle iron
I only made the syrup and it is outstanding! I’ll be making this for gifts for Christmas, it’s so good. I was concerned that so much sugar would be too sweet and make it so sweet that you couldn’t taste the apple, but it didn’t. The lemon juice adds a depth of flavor that is perfect.
I used up a baked sweet potato for the 1 cup pumpkin and 1 cup buttermilk and 1 cup regular milk. I used my immersion blender to mix the sweet potato, milk, and egg yolks. Waffles got cooked until a darker brown and they were crisp on the outside and moist and soft on the inside.
I thought this was delicious. I substituted pumpkin pie spice for the other spices. It had a great balance of flavor. The syrup was the perfect match. Yummy!!
Delicious! Family loved these- especially with the homemade syrup. Yum!
This recipe is absolutely delicious! I made the syrup and also homemade whipped cream and roasted pecan pieces. Wow! I actually can’t wait to make it again.
love it! Simple to make and so yummy. We love love the apple cider syrup as well!
I have made this recipe many times over the years. The key to this recipe is to beat the egg white. It’s time consuming but oh, so worth it! My family asks for it the first day of fall
Fall fav!