Waffles again..?! Oops! Well, can I use the fall season as an excuse for these pumpkin waffles?
(even though there’s no fall season where I live now) I really miss the pumpkin baking season in North America where everyone would make pumpkin-related dishes just because it’s “that time of the year”. Halloween, Thanksgiving and other holidays-that-make-your-heart-go-warm-and-fuzzy are just the best times to be jumping into that pumpkin bandwagon.
It was pretty hard looking for canned pumpkins here in Singapore. Not to mention, the ones i found were ridiculously expensive. So I threw both hands up in the air and reluctantly succumbed to using FRESH pumpkins… to which I discovered wasn’t really hard at all! I tweaked my recipe several times to find that the crispiest waffles are the ones using corn starch. Hence, this recipe employs 1/4 cup of corn start to add that crispy exterior with a soft and fluffy interior.
Pumpkin Waffles with Peanut Butter & Almond Nuts
Makes 4 Delicious Pumpkin Waffles
- 1 small pumpkin (1 cup of pumpkin puree)
- 1/2 cup milk
- 1/4 cup oil (can substitute with melted butter)
- 2 eggs, separated
- 3 tablespoons brown sugar
- 1 1/4 cups all-purpose flour
- 1/4 cups corn starch
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- peanut butter
- almond nuts
- Cut the pumpkin in quarters and bake it in the oven at 400 degrees for about 25 minutes until the flesh becomes soft and tender. Skin should turn brown
- Scrape the flesh into a bowl. Blend it further with food blender. Since I didn’t own one, I used my stand mixer on the whisk attachment to blend the pumpkin flesh. Worked like a charm! Set aside to cool
- Separate the egg whites with the yolks.
- Whip egg whites with sifted brown sugar until stiff peaks form. Set aside.
- When the pumpkin puree has cooled (doesn’t have to cool completely. Lukwarm is fine), add the milk, oil and whisked egg yolks. Beat gently to combine.
- Add all the SIFTED dry ingredients to the pumpkin puree mixture. Fold in gently. (flour, corn starch, baking powder, cinnamon and nutmeg.
- Lastly fold in egg whites mixture until combined. Do not over mix.
- Let your batter sit. Meanwhile, pre-heat your waffle iron. Your waffle mixture is ready to be cooked! Serve with peanut butter, almond nuts and maple syrup!
My family and I thoroughly enjoyed this waffle for breakfast
/ lunch / dinner, because I eat waffles for any meal! And I hope you do too! See? Even my Sheltie wanted some… hehehe..