Halloween Mini Waffle Maker - 7 Different Spooky Designs - Make Breakfast Fun This Thanksgiving with Electric Nonstick Waffler Iron Featuring a Pumpkin, Bat, Ghost, Spider & More

Product Information

Place the pumpkin or butternut squash in a large roasting tray and roast for 30–45 minutes, until soft. Remove from the oven and set aside to cool. Pumpkin pie spice blend isn’t readily available outside of the US. In the UK the closest thing we have is mixed spice (though M&S have started selling pumpkin spice!), but it is a different blend of spices to pumpkin spice so it’s not the best thing to use if you want a true pumpkin spice flavour. Yes! These waffles are best served immediately but they also keep well in the fridge for a couple of days or in the freezer for a few months provided they are well wrapped. Fall is hands down my favorite time of year. That said, you can best bet that I go all out when it comes to getting festive — from piling on the cozy blankets and lighting all of the autumn-scented candles to experimenting with buzzy food and drink, like Trader Joe's Pumpkin Oat Milk and the grocery chain's new Pumpkin Joe-Joe's.

There are so many ways to eat pumpkin as a fall breakfast idea! After you make these pumpkin waffles, you absolutely must try: Baking Powder + Baking Soda: Yes, we use both, just like we do in buttermilk waffles and whole wheat waffles. These leaveners keep the waffles light. However if you only eat waffles occasionally and don't mind compromising on the finished product, you can also make them in a griddle pan. Just warm them through in a toaster or under the grill straight from the fridge or freezer before serving. To make it, just mix together 3 Tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 tsp ground cloves and 1 tsp ground allspice.Substitute these spices:For the 1 tablespoon pumpkin spice in the recipe, use 1 teaspoon cinnamon, ½ teaspoonground ginger, and ¼ teaspoon eachcloves and nutmeg. If you don’t have pumpkin pie spice, you can use 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/8 teaspoon each nutmeg and allspice. If you’re really short on spices, simply sub the pumpkin pie spice with cinnamon. Just know that your waffles won’t have that warm spice flavor, but they will still be delicious! They are not hugely sweet, which means that they could also work well as part of a savoury breakfast/brunch, though you might want to add a little less pumpkin spice in that case.

In another large bowl, using a handheld or stand mixer fitted with a whisk attachment (or whisk vigorously by hand), beat the eggs (do not separate them) on high speed for 1–2 minutes, until frothy on top. Add the pumpkin, melted butter, brown sugar, maple syrup, vanilla, and milk, and whisk/beat on medium speed until combined. Pour the dry ingredients into the wet ingredients and whisk/beat on low speed until combined. Do not over-mix. Some small lumps are OK. The pumpkin spice, with flavors of cinnamon, nutmeg, ginger, cloves, and allspice, turns your traditional waffle recipe into a flavorful way to embrace the Fall season. You will hardly be able to wait for them to cook, as the pumpkin spice aromas fill your kitchen (good thing they cook fast, in about 4 minutes). Ingredients for Pumpkin WafflesWhen the squash is cool enough to handle, remove the skin, place the flesh in a food processor and pulse until smooth. Tip into a large bowl and beat in the eggs and soured milk until completely combined. Fold in the flour and baking powder. Repeat with the rest of the batter, oiling the waffle iron in between each batch. To keep the cooked waffles crisp, lay them in a single layer on a baking sheet in a low oven.

Whole Milk: There’s more liquid in waffles than pancakes, because they cook longer and we want to prevent them from being too dry. Whole milk makes for rich and tender waffles, but you could also use buttermilk or a nondairy milk. For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. Mix in the remaining wet ingredients, then the dry ingredients.Whisk or beat on low speed until everything is combined, but do not over-mix! Some small lumps are fine—don’t worry about that.Make Ahead & Freezing Instructions: Waffles are best enjoyed freshly made. I recommend freezing any leftover cooled waffles. Waffles can be frozen for up to 3 months, then warmed in the toaster. The best waffle makers make this ultimate breakfast treat straightforward and convenient to make and your waffles will look just like you just bought them from a diner. To make these vegan, or dairy-free, you can use almond milk, vegetable, or coconut oil as a one-to-one replacement for the melted butter, and your favorite commercial egg replacement. How to Make the Best Pumpkin Waffles Meanwhile, as the waffles cook, make the optional maple pecan topping: Place the pecans in a saucepan or skillet set over medium-low heat. Toast the pecans for just about 4–5 minutes, stirring the whole time, because pecans can go from toasted to burnt in a matter of seconds. When they’re giving off a subtle toasty scent, turn the heat down to low and pour in the maple syrup. Leave it on the stove for just a minute, until the syrup is warmed through, and then remove from heat.