Add some wow-factor to your waffle game with this scrumptious Pumpkin Waffles recipe. Along with being incredibly delicious, these Pumpkin Waffles topped with maple syrup are also super easy to whip up!
What You Need
Original recipe yields 10 servings
1-1/2 cups flour
1/2 cup packed brown sugar
4 tsp. CALUMET Baking Powder
1 Tbsp. pumpkin pie spice
1 cup milk
1/4 cup oil
2 tsp. vanilla
1 cup canned pumpkin
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup maple syrup
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Let's Make It
Spray electric Belgian waffle iron with cooking spray. Heat iron to medium heat.
Meanwhile, combine first 4 ingredients in large bowl. Whisk eggs, milk, oil and vanilla in medium bowl until blended. Stir in pumpkin and sour cream. Add to flour mixture; stir just until blended. (Do not overmix.)
Pour amount of batter directed by manufacturer onto grids of waffle iron. Close lid quickly. (Do not open until waffle is done. Waffle may need to cook for more than 1 cooking cycle.) Lift waffle off grid with fork. Repeat with remaining batter.
Serve waffles topped with syrup.
Cool any leftover waffles, then wrap individually in plastic wrap. Place in freezer-weight resealable plastic bag, then freeze up to 2 months. When ready to serve, toast frozen waffles on the lowest setting of your toaster until heated through, repeating if necessary until waffles are warmed to desired temperature.
How to Keep the Waffles Warm
Heat oven to 200°F. Place waffles in single layer on oven rack to keep warm until ready to serve.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.