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Spiced pumpkin waffles

Christmas flavors may be in full swing, but it doesn't have to be the end for pumpkin. Put lingering cans of pumpkin puree to good use with this waffle recipe.

By Whipped, The Blog / December 10, 2013

These filling waffles beg to be topped with maple syrup, and maybe even a dollop of whipped cream.

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The big day has come and gone. Millions of pieces of pumpkin pie have been consumed. The spotlight has moved away from pumpkin and is heading toward gingerbread and egg nog. I, however, am not quite ready to say goodbye.

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Whipped

Caroline Lubbers is a mother, wife, business owner and food blogger. Through her consulting company, Goldfish Marketing Communications, she has the pleasure of working with a number of chefs and specialty food companies. In 2007, Caroline launched her blog Whipped to learn more about blogging, to explore new recipes and as an excuse to buy a fancy camera.

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These waffles were a new addition to my repertoire this year. We made a heap of them and froze half the batch, warming them in the toaster oven over the past few weeks. I’ve decided to make one last batch and hit the snooze button on the end of pumpkin season. The added benefit of this recipe is the aroma that fills your house while the waffles cook.

Because I was concerned about the waffles being dense, I altered this recipe from Weelicious slightly by separating the eggs and whipping the whites before folding them in at the end. In addition, I altered the spices a touch. The final result is fragrant, filling waffles that marry exceptionally well with maple syrup. A dollop of whipped cream wouldn’t be a bad match either.

Spiced pumpkin waffles
Makes 12 4-inch waffles

2-1/2 cups all purpose flour

1/3 cup light brown sugar

2-1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

4 large eggs

2 cups buttermilk

1 cup pumpkin purée

6 tablespoons melted butter

1. Preheat a large waffle iron. Sift the first eight ingredients into a bowl and set aside. Separate the eggs and whip the whites in a stand mixture until white and soft peaks form. In another bowl, stir egg yolks together with buttermilk, pumpkin, and melted butter. Combine the pumpkin mixture with the dry ingredients until just mixed together. Using a rubber spatula, fold in the egg whites until just incorporated.

2. Cook waffles on medium heat setting of the waffle iron until done. (When I am planning to freeze some, I cook them until just set to allow for further cooking when I reheat them).

3. Serve warm with maple syrup or your choice of topping. To freeze additional waffles, let them cool completely. Then, freeze them on a cookie sheet for 30 minutes before putting them in a zip-top bag together. When ready, reheat them in a toaster oven.

Related post on Whipped, the Blog: The Best Pumpkin Bread Recipe. Really.

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