Welcome to The Recipe Corner, your new go-to spot for simple, delicious, and stress –free goodies straight from my kitchen to your phone screen. If you have stepped into this autumn wonderland of madness, then you may as well put on a top hat and learn how to make Pumpkin Spice Waffles.
Breakfast for dinner has always been my favorite meal hands down. Cheese grits and eggs, grilled cheese and bacon, or muffins and sausage are the go-to items of choice at my house. Occasionally, I’ll get a little adventurous and cook up some hash rounds to go with our tasty vittles, but this weekend, the cool weather and pumpkin puree were calling my name loudly and offensively.
We had some homemade deer sausage and lots of ingredients readily available, so Pumpkin Spice Waffles were the obvious choice.
Let’s get to the fun stuff!
For this recipe, you will need two cups of all-purpose flour, two tablespoons of brown sugar, one tablespoon of baking powder, 2 teaspoons of pumpkin spice, one half teaspoon of salt, one and a half cups of milk, one cup of pumpkin puree, two eggs, a half a stick of melted butter, and two teaspoons of vanilla.
***Not pictured is one teaspoon of cinnamon. It’s not a required ingredient, and there is already some in the pumpkin spice, but I think it added just a little bit of jazz to this already awesome batter.***
In a large bowl, add in your flour, brown sugar, salt, baking powder, and spices and use a whisk or a fork to mix them together.
In a separate bowl, beat together your milk, eggs, butter, vanilla, and pumpkin puree. Slowly mix your wet mixture into your dry ingredients.
I know, I know. It sounds absolutely insane to have two bowls to have to wash when you’re just going to throw it all together anyway, but the beauty is in the small details. You end up with this gorgeous, fluffy, orange batter that smells heavenly and tastes even better.
Heat your waffle iron to your preferred toasty texture and spray both the top and bottom plates with non-stick cooking spray. If you don’t have any, another tried and true method is to use the other half of your stick of butter to grease both sides of your iron between waffles.
When the iron is ready, pour one third of a cup of batter (or however much YOUR waffle iron calls for) in the center and close the lid. When the waffle is done, use a fork to scoop up the edge and slide a spatula underneath to transfer it to a plate.
Repeat until all the waffles are done.
Quick tip: Cover a dinner plate with aluminum foil and use a spare piece of foil to cover the waffles. Stack them on top of each other as you scoop them out of the iron. This keeps them hot until you have finished the entire cooking process.
I served my Pumpkin Spice Waffles with powdered sugar and maple syrup, but you can also create a cream cheese glaze from a half a block of softened cream cheese, one cup of powdered sugar, a teaspoon of vanilla, and a few tablespoons of milk to thin it out to your preferred consistency.
Just add in the milk a little at a time until the glaze is thick but pourable.
It’s hunting season, so we had some tasty deer sausage we ate on the side with our waffles. We use ‘Sneaky Links’ from www.dadriveby.com and a little salt to flavor our sausage about 20 minutes before we cook it. The seasoning takes the gaminess right out of the deer meat.
It took less than an hour to throw these waffles together, and they are perfect for breakfast on a crisp fall morning or even for dinner on a busy school night. The pumpkin spice shines through every bite, and puree gives you a quick dose of fiber and vitamins, so you won’t feel guilty feeding them to your kiddos.
Keep your apron close and your oven closer, and be sure to check back in at The Recipe Corner each week. There’s bound to be something here that will have your kitchen smelling amazing, and the mama in you smacking hands away from a plate. Hang tight because there is more seasonal scrumptiousness on the way as we head into Thanksgiving and Christmas.
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