Sunday, November 24, 2013

Pumpkin Pecan Waffles

OMG! Is your mouth watering yet looking at this photo??  Mine is and I just finished eating these!!!  I am loving this Fall weather so I'm still all about all things pumpkin!  I've been playing around with this recipe in my mind for a while now and this morning just tried them out.  They came out yummmmmy!  Even my youngest son Benjamin, who declared he does not like pumpkin, devoured his!  Why do all my sentences have exclamations in them??!!!! While these are not gluten free, you could easily make them such by substituting gluten free flour. I love separating my eggs and beating the whites so they can be folded in.  This creates a lighter tasting waffle and lighter means it has no calories right?  Well, that's my story at least and I'm sticking to it!  Ok, let me show you how I did this...

 First steps is to combine the brown sugar and corn starch in a large bowl.  Then add the remaining dry ingredients and whisk together.  I love using these autumnal spices, smells so good!  I also love using the word autumnal. 

Add the pumpkin, milk and vanilla to the egg yolks and whisk to blend.    Pour the melted butter and whisk to combine. 

Add the pumpkin mixture to the dry ingredients and mix to just combined. 

Next, beat your egg whites with a hand mixer, or your favorite 50 Shades of Grey whisk, in a small bowl until stiff peaks form. 

Add the chopped pecans to your waffle batter, then add the beaten egg whites and gently fold until combined.



I like to let my waffle batter sit for 30-45 minutes so the batter can settle and so all the flavors can to get to know each other.

When you're ready, butter your favorite preheated waffle iron and pour in this autumnal (there I go again!) goodness.  Make sure not to over pour, you only need about 3/4 cup of batter in each waffle section. 

Cook until your waffle iron indicates they are done.  If needed, you can keep your waffles warm in a 200 degree oven on a plate until all the waffles are done and you are ready to serve. 

Sprinkle with powdered sugar and your favorite syrup and enjoy!  Ahhhhhh....autumnal heaven!

Recipe:
1/3 cup brown sugar
3 tblsp corn starch
1 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp ground ginger
1 tsp allspice
3 large eggs, room temperature and separated
1 cup milk
1 cup canned pumpkin (not pumpkin pie filling!)
1 tsp vanilla
4 tblsp warm melted butter
1/4 cup chopped pecans

Combine sugar and corn starch in large bowl.  Whisk together remaining dry ingredients.  Add the pumpkin, milk and vanilla to the egg yolks and whisk to blend.    Pour the melted butter and whisk to combine.

Add the pumpkin mixture to the dry ingredients and mix to just combined.  Next, beat your egg whites with a hand mixer in a small bowl until stiff peaks form.  Add the chopped pecans to your waffle batter, then add the beaten egg whites and gently fold until combined. 

Let the batter sit for 30-45 minutes until ready to bake so it can settle and flavors can meld.  When you're ready, butter your favorite preheated waffle iron and pour about 3/4 cup of batter in each waffle section. Cook until your waffle iron indicates they are done.  If needed, you can keep your waffles warm in a 200 degree oven on a plate until all the waffles are done and you are ready to serve.  Sprinkle with powdered sugar and your favorite syrup and enjoy!

1 comment:

  1. These look terrific!!! (exclamations are contagious). I have just enough pumpkin left over from the biscotti to make these.

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