Saturday, October 29, 2011

Pumpkin waffles

I wanted to make something pumpkin themed for breakfast this morning, and I have a few things marked that are pumpkin but they were going to take a while.  When I asked Brandon what he wanted he said pumpkin waffles.  The recipe I had seen for those had 1 2/3 cups sugar.  I wasn't about to do that, so I searched for a new one and found this one.  I mean when the site is called pumpkinwaffles and says the guy has tried 80 + recipes what can you do.  However, I still altered this to my liking.  I subbed out some wheat flour, used 1/2 the sugar, used coconut oil, and not as much .....
These were loved by all.  Tavio and I ate a full waffle, no syrup, while cooking the rest.  Aaron ate 2 squares.  These were not tiny squares I have a calphalon waffle iron, It takes me 2 cups of batter to make 1 batch of 4 waffle squares - so that is 1 cup of batter for a little guy who doesn't always eat a great breakfast.  I was super happy because I made these super healthy.  I used an additive that adds fiber, some greek yogurt to add texture and protein, and still used 1/2 wheat and 1/2 white flour.  Not to mention they had pumpkin in them.  Not only were they decently nutritious for a waffle, but they were also just a good waffle.  Tavio gripes that the waffles I usually make are too heavy.  (And they are.)  These were nice and creamy in the center.  (sounds like a weird word to describe a waffle, but that was what I could think of.)  Nice and light.   Just the right amount of pumpkin and spice.  Only think I would have liked a bit more would be a bit crispier on the outside, but I actually baked one a tiny bit longer and that helped.
I did not take a picture and I'm pretty sure that there are no left overs, but they are a waffle.  :)

So this is how I made it.


  • 1/4 cup brown sugar
  • 6 Tablespoons cornstarch
  • 1 1/4 cups unbleached flour
  • 1/4 cup hi maize resistant starch (most people don't have this so just add 1/4 cup flour -this just adds fiber.  Not sure why I bought it but I use it when I use white flour a lot.)
  • 1 cup wheat flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 heaping Tablespoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1 teaspoon grated nutmeg
  • 4 large eggs
  • 2 cups 1% milk
  • 1 can (15-16 oz) solid-pack pumpkin
  • 1/2 cup greek yogurt
  • 6 Tablespoons coconut oil, heated just enough to be liquid (It was actually a cold morning so I had to warm it.)
  1. Heat waffle iron.
  2. Combine brown sugar and corn starch in a bowl.  Whisk together to break evenly mix.  Add remaining dry ingredients and whisk to blend.
  3. In a medium bowl, whisk pumpkin and coconut oil until smooth.  Separate eggs putting yolks into the pumpkin mixture and whites into another bowl (to be whipped.)
  4. Whip egg whites until stiff peaks form.  (I did this in my kitchen aide while whisking the other wet ingredients)
  5. Whisk yogurt and milk into the pumpkin mixture.  Mix the wet and dry ingredients just until combined.  Gently fold in the egg whites until well combined.  
  6. Bake according to your waffle iron instructions.  -My Calphalon waffle iron beeps at me when it gets to my selected doneness.  

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