Pumpkin Spice Waffles
“Pumpkin spice” is huge right now. It seems like they are turning everything into pumpkin spice. Well I wanted to hop onto this train and figure out how to get that pumpkin spice flavor into my favorite breakfast dish. So that is when the pumpkin spice waffles was born.
Now let me just go ahead and tell you how much I loved these pumpkin spice waffles. They seriously tasted like fall heaven. I did have to improvise a bit though. I ran out of pecans so I substituted them for walnuts. It still tasted good but you can use whichever nut you might have in the house.
The beauty of this breakfast meal is basically getting to eat a pumpkin pie/pecan pie for breakfast and not really having to feel guilty for it. So check out the recipe below and get to the kitchen!
- ¾ cup pecans (or walnuts), toasted and roughly chopped, divided
- ½ coconut oil
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 15 ounces pure pumpkin puree
- 2 eggs, separated
- ½ cup whole milk
- 2 teaspoons pumpkin pie spice
- 2 teaspoons pure vanilla extract
- 1½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- syrup and butter, for serving
- Preheat and grease waffle iron according to directions.
- In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, pumpkin puree, egg yolks and milk together until smooth.
- And the pumpkin pie spice and vanilla extract and stir.
- In a separate bowl mix the flour, baking powder and salt.
- Stir the flour mixture into the pumpkin mixture, just until combine and no dry patches are visible in the batter.
- In the bowl of a stand mixer fitted with a whisk, beat the egg whites until they are white and fluffy with soft peaks. Then gently fold the egg whites into the batter.
- Stir in ½ cup of the toasted pecans (or walnuts). This is completely optional. You do not have to add the nuts into the batter if you do not want to.
- Scoop about ½ – ¾ cup (or what your waffle iron suggests) of the batter into the iron and cook according to desired doneness and darkness. See you waffle irons instruction manual for directions.
- Top with butter, syrup and remaining toasted pecans (or walnuts).
And if you don’t want to coat these in butter and syrup, you could totally make a double batch and save some for later!
I hope that you enjoy this recipe and that your breakfast has been improved. If you liked this recipe and would like to see more, check out more recipes here: www.kerridice.com/recipes