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Hi Bold Bakers!
Today’s recipe for Pumpkin Waffles was written by Dee, one of our Bold Baking Network experts, founder of One Sarcastic Baker, and author of a wonderful cookbook, Baking Science (buy it here).
Team waffles, this one is for you. Team pancakes, prepare to convert!
Pumpkin is a funny ingredient because it is all the buzz for about two months of the year; it is also heavily used. More often than not, it’s used a bit too much. Too much pumpkin yields bland, dense, and chewy baked goods. I guess this is why pumpkin has so many fans — and just as many on the opposite side.
But, when used correctly, it is pure heaven on earth. The right amount of pumpkin puree with the right mix of spices is what fall is all about!
And this is precisely what these waffles are. These waffles are light and airy, with a touch of spiced pumpkin. You can eat them plain or drizzled with maple syrup (warm homemade caramel is also a great option.) But, to me, the best way to enjoy pumpkin waffles is with a generous portion of whipped cream and a sprinkle of toasted pecans!
What I Learned When Testing This Homemade Pumpkin Waffle Recipe
My goal was to create a delicious, easy recipe that gives us light waffles that are crispy on the outside but also chewy on the inside.
The pumpkin puree was the biggest issue when making these waffles. If I wanted my waffles to taste like pumpkin, I needed to add it, but pumpkin puree is rich in sugar, starches, and even pectin, which strongly binds with water. If the environment is too humid, it’s difficult to get the perfect crispy and dry exterior.
The only way to eliminate this problem is to remove the pumpkin puree from the recipe. But then you’re just left with plain ol’ waffles.
The next best solution is to minimize the effect pumpkin puree has by adding a tablespoon of cornstarch and two whipped egg whites to the batter. The cornstarch soaks up some liquid, and the whipped egg whites help transform the batter into a light, fluffy meringue. As the waffles cook, the meringue stabilizes and firms up, just like the meringue cookies we all love.
Cooking your waffles for an extended time also helps achieve a crispy exterior. Each waffle maker is different, but most have a handle that controls the temperature. I set mine to medium heat and cooked each waffle for 4-6 minutes.
What To Serve With Pumpkin Waffles:
- Maple syrup is always a great option for waffles. The maple flavor goes great with the warm flavors of the spices and pumpkin.
- Whipped cream is a must for many when it comes to a pumpkin dessert.
- You can drizzle warm chocolate syrup or even fold in ½ cup of mini chocolate chips.
- If you feel like going the extra step, I like to top my pumpkin waffles with homemade caramel!
How To Store Leftover Waffles
Waffles are best when eaten immediately, but my family and I enjoyed them three days after making them.
You can store waffles at room temperature covered or freeze them for up to three weeks. Do not refrigerate them, or they will dry out and get stale.
Buy Dee’s Cookbook
If you’re into baking science, look no further than Dee’s cookbook. You can buy it right here.
The Bold Baking Network
Bigger Bolder Baking is thrilled to introduce you to the Bold Baking Network, a team of talented chefs, creators, and experts looking to teach, entertain and help you on your baking journey. Here are more articles from our amazing collaborators!
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Try These Recipes!
Pumpkin Waffles
Ingredients
- 1 large egg at room temperature, separated
- 1 cup (240ml / 8floz) whole milk
- ½ cup (120g / 4oz) pumpkin puree
- 2 teaspoons vanilla extract
- 2 tablespoons (30ml / 1floz) vegetable oil
- 4 tablespoons (55g / 2oz) unsalted butter, melted
- 1 ½ cup (180g / 6oz) all-purpose flour
- 1 tablespoon cornstarch
- ⅓ cup (70g / 2.5oz) granulated sugar, divided
- 1 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon salt
- 2 large egg whites at room temperature
Instructions
- Grease and preheat the waffles maker to medium heat.
- Mix the egg yolk, milk, pumpkin puree, vanilla extract, vegetable oil, and melted butter in a large bowl until smooth.
- Mix the flour, cornstarch,¼ cup (50g / 2oz) of sugar, baking powder, cinnamon, allspice, and salt in a medium bowl.
- Mix the dry ingredients into the egg-pumpkin mixture, and set aside.
- In a separate large bowl, whip the egg whites and remaining sugar (20g / ¾ oz) until you have medium peaks.
- Fold the egg whites into the pumpkin mixture.
- Pour the batter into the warm waffle maker and cook for about 5 minutes, until golden brown and the outside is a bit crispy.
- Place on a plate and repeat with the remaining batter.
Can I use almond flour en place of all purpose flour.
Looks delish!!! Can I make it non dairy? Can I sub soy milk and use coconut oil instead?
Thanks 😊
Hi Gemma, I would so like to make this waffle recipe. I don’t own a waffle maker, but I do have silicone waffle mould for the oven. Would baking the the batter in the mould work? If so, what temperature for fan assisted oven? And how long for?
Many thanks
Maria