I'm doing the pumpkin baking happy dance right now along with every other recipe writer on the planet. Why we wait until September rolls around to use pumpkin in our cooking is beyond me. Are we really so trained that pumpkin is less appetizing in the spring and summer months? It's bizarre, people.
As for me, I am perfectly content eating pumpkin anything year round. These pumpkin spice waffles present the perfect example of what pumpkin should do in our baking and why it's ridiculous for us to wait for the "perfect season". The pumpkin makes these waffles moist and rich with earthy undertones while the spices complement the pumpkin without overpowering. They are crisp on the outside, just barely sweet and are the perfect base for something a little naughty… like, oh, praline pecan syrup? Can I get a hallelujah!?
On the flip-side I thought I'd give you a little glimpse into my world. I usually don't allow myself in the kitchen before noon. I'm convinced that my brain doesn't work at it's full capacity until well after I arise, so if we have fun breakfast food it's usually for dinner. Well, I decided to tempt the fates when making these waffles and I was proved right once again. I successfully managed to burn the snot out of the remaining syrup AND leave a waffle in the iron for at least 20 minutes. Winning!
Let's get cooking…
In a bowl mix together the milk, pumpkin, eggs, oil, sugar and vinegar.
Sprinkle the flour, baking powder, baking soda, allspice, ginger, cinnamon, and salt over the pumpkin mixture and stir lightly just until no dry spots remain.
Heat a lightly oiled waffle iron and cook according to the directions for your particular model.
For the syrup melt the butter over medium heat in a semi-large pan (use one bigger than you think you'll need as this tends to boil over).
Stir in the sugars, lemon juice and evaporated milk, bring to a boil and let cook for 1 minute. Remove from heat.
Stir in the baking soda, mixing continuously until it stops foaming – this is where it could make a mess and stir in your pecans.
And there you have it! A lovely little syrup to adorn your hot waffles with.
Hallelujah!
📖 Recipe
Pumpkin Spice Waffles w/ Praline Pecan Syrup
Ingredients
- 2 C milk
- 1 C pumpkin puree
- 1 egg
- 3 tablespoon brown sugar
- ¼ C vegetable oil
- 2 tablespoon vinegar
- 2 C all-purpose flour
- 4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ¼ C butter
- ½ C evaporated milk
- ¼ C sugar
- ¾ C brown sugar
- ½ teaspoon baking soda
- ½ teaspoon lemon juice
- ½ C pecans chopped
Instructions
- In a bowl mix together the milk, pumpkin, eggs, oil, sugar and vinegar.
- Sprinkle the flour, baking powder, baking soda, allspice, ginger, cinnamon, and salt over the pumpkin mixture and stir lightly just until no dry spots remain.
- Heat a lightly oiled waffle iron and cook according to the directions for your particular model.
- Melt the butter over medium heat in a semi-large pan.
- Stir in the sugars, lemon juice and evaporated milk, bring to a boil and let cook for 1 minute. Remove from heat.
- Stir in the baking soda, mixing continuously until it stops foaming and stir in the pecans.
kevin says
My friends had something very close to this at the Waldorf Astoria New York about 14 years ago. If I remember correctly, they ordered 2 waffles, 1 coffee, and one juice. $47. Now don't get me wrong, the Waldorf is a really cool place to see, but if you can make the same thing at home, I would encourage you to do so.
Lyndsey@TheTinySkillet says
I am going to try these. The last time I made pumpkin waffles they were too moist for mee, but my family like them. I like the crisp outside and soft inside! YUM! Thanks!
Jessie says
Those look amazing! Wish I had a waffle maker! Actually, I just wish we were friends and you would invite me over for some. Love the pics!!!
Valerie @ From Valerie's Kitchen says
I'm all over everything pumpkin right now. These look amazing! Beautiful photos Heather 🙂