Pumpkin Waffle Recipe?

Does anyone know a tasty pumpkin waffle recipe?Pumpkin Waffle Recipe?
Belgian Pumpkin Pie Waffles





5 tbsp. unsalted butter


1 cup pumpkin puree (you can use canned puree)


1/2 cup firmly packed dark brown sugar


1/4 cup sugar


1 1/4 tsp. ground cinnamon


1 1/4 tsp. grated peeled fresh ginger


1/8 tsp. ground cloves


1/8 tsp. freshly grated nutmeg


Pinch of salt


1 1/3 cups all-purpose flour


1 tbsp. double-acting baking powder


1/2 tsp. baking soda


1 cup milk


1/2 cup sour cream


2 eggs


2 tbsp. dark rum or 1 tsp. imitation rum extract


1 tsp. vanilla extract


Vanilla ice cream and/or maple syrup for serving





Instructions:


Preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F (93°C).





Melt the butter; set aside.





In a large bowl, combine the pumpkin, both sugars, cinnamon, ginger, cloves, nutmeg and salt. Using a rubber spatula or handheld electric mixer, mix together well. Stir in the flour, baking powder and baking soda. The mixture will be thick and a little lumpy. Don’t try to smooth it out; just mix until the ingredients are incorporated.





In another bowl, beat together the milk, sour cream, eggs, rum and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in the melted butter.





Whether or not your iron’s grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky. Brush or spray the grids again only if subsequent waffles stick.





Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturer’s instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden. If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.





Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and/or maple syrup. They’re great with a cup of hot or cold cider.





Makes about six 4 1/2-inch square Belgian waffles.Pumpkin Waffle Recipe?
here ya go!





Pumpkin Waffles with Cranberry Syrup





Waffles:


1 ½ cups AP flour


1 ¼ cups whole wheat flour


1/3 cup sugar


2 ½ tsp. baking powder


1 ½ tsp. pumpkin pie spice


1 tsp. baking soda


¼ tsp salt


1 ½ cups buttermilk


1 cup canned pumpkin


1 large egg


1 Tbs. oil


1 tsp. vanilla


2 egg whites





Preheat oven to 250°with a large baking pan to hold cooked waffles. Combine AP and whole wheat flours with sugar, powder, soda, pie spice, and salt in a large bowl. Make a well in the center of the “dry” ingredients and set aside.


Combine buttermilk, pumpkin, egg, oil, and vanilla in a medium bowl and whisk until smooth Add the buttermilk mixture plus 1/3 cup water to the “dry” ingredients; stir until a moist batter forms. Set aside.


In a medium bowl, beat egg whites with a hand blender on high speed until stiff peaks form. Gently fold whites into the batter mixture until no white streaks remain. Preheat cast iron waffle iron, or electric, according to manufacturers directions. Coat iron with vegetable spray and spoon 1/3 cup batter for each 4” waffle ( about 1 heaping cup for an 8” round waffle), spread batter to the edge of the iron and close the lid. Cook 3 to 4 minutes or until steaming stops. Turn the cast iron every 1 ½ to 2 minutes to keep both sides hot.


Makes 16 4” waffles or 4 to 5 8” waffles





Cranberry Syrup





¾ cup honey


¼ cup cranberry juice


1 cup fresh or frozen (thawed) cranberries





In a 8” Dutch oven or medium pan, bring honey and cranberry juice to a boil over medium heat. Ad ¾ cup cranberries and cook until they pop, about 5 minutes. Add remaining cranberries and remove from heat. Let stand 5 minutes before serving.


Makes about 1 cup



PUMPKIN WAFFLES





3 eggs


2/3 c. milk


1/2 c. cooked pumpkin


2 c. Bisquick mix


2 tbsp. sugar


1/2 tsp. cinnamon


1/2 tsp. nutmeg


1/2 tsp. ginger


1/4 c. salad oil





Beat eggs until thick and lemon colored. Stir in remaining ingredients.





OR





PUMPKIN WAFFLES





1 1/2 c. unsweetened canned pumpkin


4 eggs, separated


1 1/4 c. milk


1/4 c. unsalted butter, melted


2 1/2 c. sifted flour


1/2 tsp. salt


4 tsp. baking powder


Dash of nutmeg


Dash of cloves


1 tsp. ground cinnamon


1/4 tsp. ground ginger


1/4 c. light brown sugar, packed





SUGGESTED TOPPINGS: Chopped walnuts, minced candies, ginger, raisins, diced dried apricots, sour cream sprinkled with nutmeg, plain yogurt dusted with cinnamon, maple syrup, honey, melted butter, dab of whipped cream.





JM
These are what I found,


the first and last one seem to be good - click on the recipe and read ppl's reviews to see what changes they have made..





http://allrecipes.com/Search/Recipes.asp…





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