Wow – can you believe that today is the last day of September? I hardly know where the month went. I don’t have kids in school any more but it sure seems like time is going faster! Does it feel the same way for you? Next up is October and I hope to be making some fall recipes so let’s end this month with a seasonal ingredient breakfast item – pumpkin waffles.
Do you remember last week when a bunch of us bloggers celebrated Julie’s birthday from This Gal Cooks? We all made a dish with pumpkin – mine was a Pumpkin Turkey Chili. There were many yummy recipes and this one particularly caught my eye from Lisa at Cooking With Curls. I would have never thought of pumpkin waffles so I’m sure glad Lisa did. Below is my recipe since I had to tweak it based on what I had in the house but be sure to click on the link above to see the original.
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup dark brown sugar
- 1 cup canned pumpkin
- 1 13.5 oz canned lite coconut milk
- 1/4 cup canola oil
- 4 large eggs (separated)
- 1. Combine the dry ingredients and set aside
- 2. In a large bowl combine the pumpkin, 4 egg yolks and coconut milk.
- 3. Add the dry ingredients to the pumpkin mixture until just combined.
- 4. In a separate bowl, whip the eggs whites until stiff peaks form and then gently mix into the pumpkin mixture until it is well incorporated.
- 5. Follow instructions with your waffle iron for heating and amount of batter to use. Mine made nine 8" waffles
These were the lightest and fluffiest waffles I have ever had. And our company this weekend thought so too. Be sure to put this one on your to-do list!