I love fall! This time of year is so special: the beautiful leaves, cooler nights and the excitement for the holidays approaching create a magical atmosphere for fall.
Another popular fall addition: pumpkin. Growing up, I wasn’t a fan of pumpkin flavored food. The texture and taste can be pretty strong, so if you were like me, and not a pumpkin fan growing up, this recipe is for you!
This recipe gives the slightest flavor of pumpkin. Around our home, this special recipe is popular because of the mild pumpkin flavor and special significance. The first time I made it, we had my in-laws over for breakfast. The next time we had a meal, alone with my in-laws, we announced we were pregnant with my first daughter.
I hope you are able to create happy moments and memories around this recipe. If you’re interested in creating your own seasonal charcuterie board, I’ve included some of my favorite items in the shop section. Enjoy!
Serving Size: 12
2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoons salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoons ginger (optional)
1/4 teaspoons ground nutmeg
4 large eggs, yolks and whites separated
5 tablespoons granulated sugar (or sugar substitute (i.e. Stevia))
1 cup milk
1 cup buttermilk
1/4 cup canola oil
1 cup canned pumpkin puree
1 teaspoon vanilla extra
Cooking spray (for waffle maker)
Instructions:
- Preheat waffle iron to medium heat.
- In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Create a well in center of mixture then set aside.
- In a separate medium mixing bowl, add egg whites then use an electric hand mixer set on high speed. Whip until soft peaks form, then add 2 tablespoons of the granulated sugar and whip until medium-stiff peaks form.
- In a separate medium mixing bowl, mix together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 tablespoons of sugar.
- Slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter.
- Spray waffle iron lightly and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron) into waffle iron and cook according to manufactures directions.
- Keep warm in preheated oven and repeat process with remaining batter. Serve warm with syrup of choice.
