By Tracey
Pumpkin Pie Waffles
adapted from Williams Sonoma
Ingredients:
- 5 tablespoons unsalted butter
- 1 cup pumpkin puree
- 1/2 cup firmly packed dark brown sugar
- 1/4 cup granulated sugar
- 1 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly grated nutmeg
- pinch of salt
- 1 1/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup milk (I used 1%)
- 1/2 cup sour cream
- 2 large eggs
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
Directions:
Preheat your waffle iron. If you want to make all of the waffles before serving, preheat the oven to 200 F and set a wire rack inside of a rimmed baking sheet in the oven (to keep them warm).
Melt the butter. Set aside while you make the batter.
Whisk the pumpkin puree, both sugars, cinnamon, ginger, cloves, nutmeg and salt in a large bowl until well combined. Use a rubber spatula to stir in the flour, baking powder and baking soda. The batter will be really thick and tough to combine, just mix until the ingredients are mostly incorporated. Whisk the milk, sour cream, eggs, rum and vanilla together in a medium bowl. Pour over the pumpkin mixture and whisk until combined (the batter may have a few lumps, that’s fine). Use a rubber spatula to fold in the melted butter.
Spray your waffle iron with nonstick spray. Fill the wells of the waffle iron and cook according to the manufacturer’s instructions (mine took about 5 minutes). Serve with butter and maple syrup, vanilla ice cream or any other topping of your choice! (Transfer the waffles to the wire rack in the oven to keep warm if not serving immediately.)
Yield will depend on size/shape of your waffle iron.
