Fall is finally here, and it’s my favorite time of year. I love the cooler weather, having the windows open, the beginning of a new school year, and all things pumpkin! A visit to the pumpkin patch, pumpkin bread, and pumpkin spice lattes! I recently picked up Waffles: Sweet, Savory, Simple, which has a delicious pumpkin waffle recipe that I tried – and loved. It paired nicely with a cup of coffee, crisp, thick-sliced bacon, and a cool September morning.
I’ve seen so many creative ideas with waffles lately, you can use it as a panini press, put any muffin mix in it, brownies, I’ve even put eggs on the waffle iron. They’re all fun, and my favorites were the brownies! In this book, along with the pumpkin waffle recipe, there are recipes for Golden Cormneal Waffles, Cornmeal waffles with cheddar, chipotle chile, and green onions, basic homemade recipes (including whole wheat). Inspired by something I saw on Pinterest, I used the cornmeal waffle recipe (also delish), and piled chilli and a sunny-side-up egg. Sounds wierd – but totally yummy. My husband was a skeptic at first, and became a believer.
Spicy Pumpkin Waffles
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp fine sea salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp chipotle powder
1/4 tsp ground nutmeg
Big pinch of ground cloves
1 cup pumpkin puree
2 large eggs, separated
3 tbsp packed dark brown sugar
1 1/4 cups whole milk, at room temperature
1/2 cup unsalted butter, melted and cooled slightly
If you plan to hold the waffles and serve them all at once rather than one at a time hot off the waffle iron, preheat the oven to 225F and set a large wire rack on large, rimmed baking sheet.
Preheat your waffle iron.
In a large bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, chipotle powder, nutmeg, and cloves until well combined.
In a medium bowl, whisk together the pumpkin puree, egg yolks, and brown sugar until combined. Add the milk and whisk until the sugar dissolves. Gradually whisk in the butter.
Pour the liquid ingredients into the dry ingredients and whisk gently just until the batter is evenly moistened. It’s fine if some small lumps remain.
In a clean medium bowl, with a clean whisk, rotary beater, or handheld mixer, beat the egg whites until they hold soft peaks. Using a rubber spatula, slide the beaten whites onto the batter and gently fold them in. The batter will be quite thick.
Pour a generous 1/2 cup of the batter into the center of the waffle iron. Use the rubber spatula to spread the batter to about 1/4 in from the waffle’s edge. Close the lid and bake the waffle until nicely browned.
Remove the waffle and let it cool for a minute or so on the wire rack before serving. Or set it on the wire rack and slide the baking sheet into the oven to keep the waffle warm. Bake the remaining batter, allowing each waffle to cool a bit before serving, or transferring each one to the rack in the oven.