If you don’t want to coat these in butter and syrup, you could easily make a waffle sandwich with leftover turkey, stuffing and cranberry! And both are totally acceptable – because well, they’re waffles and that’s breakfast food.
Pumpkin Spiced Pecan Waffles Recipe
The best of this pies; tasty pumpkin with the spices of clove, ginger and cinnamon with the crunch of toasted pecans. Plus a thick pat of butter and heavy bath of syrup
Ingredients
- ¾ cup pecans, toasted and roughly chopped, divided
- ½ coconut oil
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 15 ounces pure pumpkin puree
- 2 eggs, separated
- ½ cup whole milk
- 2 teaspoons pumpkin pie spice
- 2 teaspoons pure vanilla extract
- 1½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- syrup and butter, for serving
- Preheat and grease waffle iron according to directions.
- In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, pumpkin puree, egg yolks and milk together until smooth.
- And the pumpkin pie spice and vanilla extract and stir.
- In a separate bowl mix the flour, baking powder and salt.
- Stir the flour mixture into the pumpkin mixture, just until combine and no dry patches are visible in the batter.
- In the bowl of a stand mixer fitted with a whisk, beat the egg whites until they are white and fluffy with soft peaks.
- Gently fold the egg whites into the batter.
- Stir in ½ cup of the toasted pecans.
- Scoop about ½ - ¾ cup (or what your waffle iron suggests) of the batter into the iron and cook according to desired doneness and darkness. See you waffle irons instruction manual for directions.
- Top with butter, syrup and remaining toasted pecans.
**Extra waffles can be stored in an airtight bag in the freezer for up to two weeks. To re-heat waffles, just cook in a toaster until warmed throughout.
Recipe Adapted : pumpkin spiced pecan waffles @ ahappyfooddance
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