Crisp and fluffy Pumpkin Waffles are the yummiest autumn breakfast! Let this easy breakfast grace your table frequently this fall for a cozy meal the whole family will love! They freeze great and taste just as good reheated as they do fresh.
Keyword: Pumpkin Waffles
Author: Garnish and Glaze
1 3/4cupall-purpose flour, (I often substitute 3/4 cup white whole wheat flour)
3tablespoonsdark brown sugar
1teaspoonpumpkin pie spice
1/4cupbutter, melted and cooled
Whisk all dry ingredients together in a medium size mixing bowl.
Place egg whites in a small mixing bowl and one yolk in with the dry ingredients. Beat the egg whites with an electric mixer until they form soft peaks. Set aside.
Add the pumpkin, milk, egg yolk, melted butter, and vanilla to the dry ingredients and mix all together. Gently fold in the whipped egg whites.
Let batter rest for 15 minutes while the waffle iron preheats to your desired setting (I set mine to 5.5 out of 6... the hotter, the crispier the waffle!). To keep waffles warm, preheat oven to the warm setting (170 degrees F) and place a cooling rack on a baking sheet and into the oven.
Ladle batter into waffle iron (amount will depend on the size depth of your iron). Cook until cooked and crisp. Remove with a fork and place on the cooling rack in the warm oven. Repeat with remaining batter.
Once cooled completely, freeze in an airtight freezer bag with wax or parchment paper between each waffle. Heat waffle in the toaster or multiple at once in a 300 F degree oven on an oven safe rack on top of a baking sheet for 10-15 minutes.