Pumpkin Waffles

 

Pumpkin season is still going strong here.  Today I made pumpkin waffles for brunch and served it with some Cinnamon Syrup that I had in the freezer.

Pumpkin Waffles

1/2 cup pumpkin
1 1/4 cup buttermilk
4 tbsp butter, melted
2 large eggs, separated
1/4 cup  brown sugar, packed
1 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1 dash nutmeg

Beat egg whites until stiff peaks form.  In a larger bowl, combine pumpkin, egg yolks, melted butter and buttermilk.  Add in egg whites.  Gradually add in dry ingredients.  Bake as per waffle manufacturers instructions.

Makes 8 waffles

Cinnamon Syrup

1 cup light corn syrup
2 cups sugar
1/2 cup water
1 tsp cinnamon
1 dash nutmeg
1 cup evaporated milk

In a large saucepan, mix together corn syrup, sugar, water and spices.  Bring to a boil for 3 minutes.  Remove from heat and let sit for 5 minutes.  Stir in evaporated milk.  Serve warm

Pumpkin Cake & Cream Cheese Icing

 

'Tis the season for everything pumpkin.  I bought a small sugar pumpkin and baked it yesterday to use in making a cake.  This cake is the perfect size so you don't get overwhelmed by too much pumpkin - it's an 8 x 8 size.  

Pumpkin Cake & Cream Cheese Icing

1 cup flour

1 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp allspice

Whisk the dry ingredients together and add in ~

2 large eggs

1/4 cup canola oil (or 1/2 cup and no apple sauce)

1/4 cup apple sauce

1 cup pumpkin

1/2 tsp vanilla

Mix all until completely combined.  Pour batter into a greased 8 x 8 pan.  Bake at 350 degrees for 40 minutes.  Do a toothpick check in the middle to make sure it's completely baked.  Cool before icing.  It's a good idea to take out your icing ingredients to soften while you are baking the cake.

Cream Cheese Icing

1/4 cup butter

4 oz cream cheese

1/2 tsp vanilla

1 1/4 cups powdered sugar

Use a mixer to get the icing ingredients completely mixed together.  Spread out evenly over the cooled cake.  Store in refrigerator.

Buckwheat Waffles

 

Buckwheat pancakes are my favorite pancake and bring back many happy family memories.  The other day, I was wondering if I could make a buckwheat waffle so I decided to try.  It worked and is delicious.

Buckwheat Waffles

1 cup buckwheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tbsp sugar
1 large egg, separated
1/4 cup butter, melted and cooled
1 1/4 cup buttermilk

Sift all dry ingredients into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix  buttermilk, egg yolk, and butter into dry ingredients.  Gently fold in the egg whites.

Bake per your waffle makers instructions.

Makes 5 waffles