So 3 things prompted me to make Pumpkin Waffles this week. First, I recently got a waffle iron from my sister as a birthday gift. For some reason I’ve always had this desire to own a waffle maker, so it seemed like the perfect thing to ask for. And naturally, I was really wanting to try it out. Second, did you know it’s National Waffle Month?! Well before September was gone and since I just got a waffle maker, it seemed like a sign. Third, it’s now officially Fall. While I LOVE Summer and warm weather, I do love a few things that go with Fall: changing leaf colors, pumpkin stuff (lattes, bread, cakes…you get the idea), apples & cider…I could keep going. So adding these 3 things together made Pumpkin Waffles the perfect choice.
I am a sucker for breakfast food. Funny thing is I prefer it for meals other than breakfast, so it’s made a great lunch or dinner when I wanted something lighter. Waffles seem like such great comfort food for me too. Plus they bring back great memories for me. When I became an “adult” and moved out on my own for college and grad school, dorm meals were a staple of my diet for a couple of years. I was always drawn to the waffle maker in the cafeteria. I think it was just a way to have comfort food away from home and they always hit the spot!
So off I went to make pumpkin waffles. It was super easy to whip these up over my lunch break. Just whisk some egg whites to stiff peaks. Then whisk the dry ingredients and separately whisk the wet ingredients. Combine the two and finally fold in the egg whites. That’s it. Then it’s a matter of cooking the waffles. Most waffle irons let you know when they are done, and I was pretty happy with my new Cuisinart waffle maker.
As far as the level of done-ness, I’d say choose what you like best. I started off at a lower, recommended level for golden waffles, but I ended up cranking the heat later as I wanted them to be slightly more crispy. Plus I was wanting to play with my new gadget a bit.
This recipe makes about 8 waffles. Obviously I cannot eat that many, so figuring out how to reheat them was key. The No. 2 Pencil site where I found this recipe (thanks, Pinterest) suggests heating the oven to 350 and letting the waffles reheat on the oven rack for 3-4 minutes. I used a Nu-Wave oven to reheat mine and it was fabulous for getting the waffles back to a crispy, almost freshly made shape so they weren’t overly soggy.
So grab yourself a waffle maker and whip these Pumpkin Waffles up ASAP…they were fabulous, had great pumpkin flavor but not overly pumpkin-y, and they totally hit the spot! Click here for the recipe and step by step instructions.