It's that pumpkin-everything time of year again! So, with all of the pumpkin waffle recipes out there, you're probably wondering why you should try this one, right? Fair enough -- here's why:
This recipe is the product of months of testing to achieve the right balance of pumpkin flavor, delicate spice, fluffy interior and crispy exterior. Belgian waffles should be crisp on the outside and light on the inside. This recipe delivers. Pumpkin waffles can sometimes be soggy or overwhelming with spice. These waffles aren't too sweet, too spicy, or heavy.
They are very easy to make, and this recipe makes a large amount. That way, you family or guests can scarf down as many as they'd like, then you wrap up the rest and refrigerate. They come back to life in your toaster in minutes, so you get perfect pumpkin Belgian waffles on demand!
I like to serve them with Maple Butter syrup (1/2 maple syrup, half melted butter, whisked together) and a garnish of orange marmalade.
Pumpkin Brown Sugar Belgian Waffles
(Printable Version HERE)
TOTAL TIME: 20 minutes
YIELD: approx. 3 dozen Belgian waffles
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 2 Tablespoons plus 1 teaspoon baking powder
- 4 large eggs, separated
- 2 cups milk
- 1 cup pumpkin puree
- 2 cups butter, melted
- 2 teaspoons vanilla extract
1. In a medium bowl, whisk together flour, sugars, pumpkin pie spice and baking powder.
2. In another medium bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined.
3. Beat egg whites until stiff peaks form; fold into batter.
4. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.