Best Pumpkin Gingerbread Waffles Recipes

GINGERBREAD PUMPKIN WAFFLES WITH BUTTERMILK-RUM CARAMEL SYRUP

Steps:

• For the buttermilk-rum caramel syrup: Combine the sugar, buttermilk, butter, corn syrup and baking soda in a medium saucepan and cook over medium-high heat, whisking constantly, until amber brown, 8 to 10 minutes. Remove from the heat and stir in the rum, vanilla and sea salt. Transfer to a heat-resistant bowl, cover and keep warm.
• For the gingerbread pumpkin waffles: Preheat the oven to 250 degrees F. Place a baking rack on top of a baking sheet.
• In a large bowl, whisk together the flour, granulated sugar, muscovado sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. In a medium bowl, whisk together the eggs, milk, butter, pumpkin puree, sour cream and molasses until smooth. Add the wet ingredients to the bowl with the dry ingredients and whisk until the mixture is just combined. Fold in the candied ginger. Cover and let sit at room temperature for 15 minutes.
• Preheat a waffle iron and brush the grates liberally with butter. Fill the waffle wells and cook according to the manufacturer¿s instructions until crisp and golden. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Repeat with more melted butter and the remaining batter. Serve with the buttermilk-rum caramel syrup.

PUMPKIN GINGERBREAD WAFFLES

Steps:

• Combine the dry ingredients in a mixing bowl, stir well until the spices are well incorporated.
• don't forget to preheat the waffle iron.
• Combine the wet ingredients, mix the wet into the dry, Add the cranberries.
• Sometimes the mixture is too thick, use milk or buttermilk to thin it as needed.
• These were intended to be cooked in a waffle iron, but sometimes I thin the mixture a bit and use it as pancake batter. They tend to come out soft, even with my waffle maker set hotter, crispness was difficult to achieve.

PUMPKIN-GINGERBREAD WAFFLES

Steps:

• In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt.
• In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses, melted butter, and applesauce.
• Stir the wet into dry until just moist. Do not overstir the waffle batter.
• Grease the waffle iron and cook waffles.
• Serve with toppings of choice - we chose some high-quality farmers-market syrup!

GINGERBREAD PUMPKIN WAFFLES

Steps:

• 1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices. Whisk to blend. In a medium bowl, combine the eggs, butter, milk, sour cream, molasses, and pumpkin and whisk to blend well. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine until all the dry ingredients are incorporated. 2. Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer's instructions. Cook until crisp and golden. Serve immediately with buttermilk syrup and whipping cream. 3. While waffles are cooking, make buttermilk syrup. In LARGE (very important) saucepan combine butter, buttermilk, sugar and corn syrup. Bring to a boil. Remove from heat and add vanilla and baking soda. Stir as fast as you can--it will foam A LOT. Pour over pancakes and enjoy. 4. For whipping cream: combine whipping cream, sugar, and vanilla in medium bowl and beat with electric hand mixer until peaks form. Put a dollop on top of your waffles and sprinkle with cinnamon.

PUMPKIN GINGERBREAD WAFFLES

Steps:

• Sift together dry ingredients. Mix the wet ingredients in a separate bowl. Make a well in the dry ingredients. Add the liquid and just mix until incorporated. Heat waffle iron and spray with cooking spray. Makes about 4 round Belgian-style waffles.

GINGERBREAD AND PUMPKIN WAFFLES RECIPE - (4.5/5)

Steps:

• Preheat waffle iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little-melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.