Pumpkin Spice Waffles w/ Praline Pecan Syrup

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!

Pumpkin Spice Waffles w/ Praline Pecan Syrup

By Heather Cheney

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Servings: 4 waffles

Ingredients

• ▢ 2 C milk
• ▢ 1 C pumpkin puree
• ▢ 1 egg
• ▢ 3 tbsp brown sugar
• ▢ 1/4 C vegetable oil
• ▢ 2 tbsp vinegar
• ▢ 2 C all-purpose flour
• ▢ 4 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 1 tsp ground allspice
• ▢ 1 tsp ground cinnamon
• ▢ 1/2 tsp ground ginger
• ▢ 1/2 tsp kosher salt
• ▢ 1/4 C butter
• ▢ 1/2 C evaporated milk
• ▢ 1/4 C sugar
• ▢ 3/4 C brown sugar
• ▢ 1/2 tsp baking soda
• ▢ 1/2 tsp lemon juice
• ▢ 1/2 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.

Nutrition and Food Safety Disclosure

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