Even though we are all well past pumpkin, I’m boldly (gasp) reprising its role despite all the gingerbread and eggnog in the air.
My love of waffles is obvious – gingerbread, pumpkin spice, vanilla bacon, (posted so long ago using my iPhone 4 (yes, really) to which the photos don’t do any justice), and savory cornbread ones with fried chicken (another vintage recipe), it’s no wonder I’m inspired to try new waffle recipes.
And yes, yes, I know it’s December and we are all about bringing gingerbread and egg nog flavors to breakfast, but can I poke my head in here and say richly spiced pumpkin butter flavored waffles – not without some warm maple glaze and powdered sugar – is worth taking a break from the usual holiday spin? Oh, heck yes they are.
When I saw sugar pie pumpkins at the market this week I had to get some to make more pumpkin butter because we are a little obsessed with it and I can’t turn down making nutritionally packed foods that also happen to taste delicious. Maybe it’s the Mom in me. Then I thought to take it a step further by adding it to waffles – still has nutrition yet way more fun weekend food than mashed avocado on toast. Sorry, avocado, I will see you Monday.
We are in weekend mode. Holiday season weekend mode, and let me tell you these waffles deliver. My attempt to snowflake winter wonderland it, kinda sorta …
It all starts with roasted pumpkin, which is FAR less difficult than it sounds; the pumpkin butter is even easier, see recipe here and ends very well.
By the way, roasted pumpkin offers a trifecta of lovelies … a: fresh roasted pumpkin means roasted pumpkin seeds – can snack on these all day not to mention all the zinc and magnesium we ladies (and men) need. b: hello, it’s me, pumpkin butter (I’ve also been obsessed with Adele’s new album). c: waffles made with said pumpkin butter and obscene amounts of warm maple cinnamon glaze and enough powdered sugar is worth all the seed scooping effort.
And if you’re not into the whole pumpkin roasting thing use canned pumpkin butter (Trader Joe’s makes a GF DF one), it will still do the job of satisfying one’s belly, or many bellies like here.
Side note on chestnut flour: I normally don’t use chestnut flour, but with many requests for grain free recipes I have been testing it in recipes lately as a grain free option being that it’s full of nutrition and has a good protein content. High in fiber, protein, folate and vitamin c, it makes for a really good grain free flour, but it isn’t cheap I will say, but gluten free all purpose flour is a good substitute if needed. It is considered a nut, so for those with nut allergies please take that into consideration. It’s also the lowest fat content of all nuts and has a nice nutty flavor that compliments warm spices and pumpkin. And even though I think you should forget gingerbread this Christmas morning, it does do well in gingerbread recipes.
I wholeheartedly believe you should embrace the pumpkin this holiday season and do yourself a favor – make these! Seriously, you need to dig into a big stack of this deliciousness with as much glaze as you can stand, no matter how many gazillion calories it may have because I adore you.
Happy Weekend Friends!
- For the waffles:
- 3 cups coconut milk
- 1 tablespoon apple cider vinegar
- 1½ cups (405 g) pumpkin butter, preferably homemade (see recipe linked in the post)
- 7 large eggs
- 3 tablespoons light brown sugar
- 4½ (558 g) cups chestnut flour (I buy mine from ohnuts.com), or use GF all purpose flour
- 1½ teaspoon aluminum free baking powder
- ¾ teaspoon baking soda
- 3 teaspoons pumpkin spice
- ½ teaspoon kosher salt
- Oil Spray (I use soy free coconut oil spray)
- Maple Cinnamon Glaze:
- 3 cups powdered (confectioner’s) sugar, sifted
- 1 teaspoon pumpkin spice
- ⅓ cup pure maple syrup, preferably Grade B
- powdered sugar for finishing
- Note: Prep time is with pumpkin butter made ahead. For cook time: I use a dual waffle maker. I personally love the Waring Dual Waffle Maker I bought at Sur la table.
- For the waffle batter:
- Measure coconut milk and apple cider vinegar, stir once then set aside.
- In a large bowl, whisk together pumpkin butter,
eggs and light brown sugar. Add chestnut flour, baking powder, baking soda, pumpkin spice and kosher salt into the bowl, whisk to combine well and lump free making sure there aren’t any hidden flour lumps. Then add the coconut milk/cider mixture and mix until just combined. - Note on eggs: It’s best to crack each egg into a small bowl rather than crack them all into the bowl containing pumpkin butter; you don’t want to ruin the mixture with one bad egg that contains blood then have to chase it out of the bowl.
- Heat waffle maker (I use near highest setting to crisp up the edges) and spray with oil. Pour a ⅓ cup full of batter into the middle of the waffle maker without spreading it throughout. Press down to cook. Repeat until all the waffles have been prepared.
- Note: I didn’t fill the waffle maker, or spread it out fully so the waffles would resemble snowflakes. If filling completely, it will make about half the amount. Also, I sometimes separate the egg whites from the yolk (to whip up separately) and then fold them into the batter (that would include yolks) like with mousse to create light and airy waffles, but I found the pumpkin butter and chestnut flour are heavier ingredients which didn't really create much of a difference.
- Waffles are freezer friendly for up to a month when sealed in a freezer-safe container. To reheat, place frozen waffles in an oven safe casserole dish and heat in a preheated 300 degrees F oven for 20-30 minutes until hot. Glaze can be frozen up to three months, separately. Thaw overnight in the refrigerator and whisk well before using.
- Note on measurements: Weighing the flour and pumpkin butter will yield best results, if you don't have a scale, use the scoop and level (with a butter knife) method using a light hand so not to compress the measured flour.
- For the maple cinnamon glaze:
- Heat maple syrup in a small saucepan over medium heat. When it has reached a simmer, whisk in sifted powdered sugar and pumpkin spice until well blended and smooth. Pour warm glaze over waffles and dust with powdered sugar just before serving.
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