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- 2cups flour
- 1tablespoon baking powder
- 1 1/2teaspoons pumpkin pie spice
- 1teaspoon salt
- 1 1/4cups milk
- 1cup canned pumpkin
- 1/3cup vegetable oil
- 2tablespoons sugar
- 2 eggs
- Cinnamon Butter, softened and maple syrup
- Heat waffle baker.
- In a large bowl, combine flour, baking powder, pumpkin pie spice and salt. Set aside.
- In a small bowl, whisk together milk, pumpkin, oil, sugar and eggs.
- Gradually add milk mixture to flour mixture. Stir until just blended.
- Pour batter into waffle baker. For amounts of batter to use and cooking times, follow your waffle baker directions. Be sure to bake until steam stops escaping from waffle baker and waffles are golden brown.
- To serve, spread waffles with cinnamon butter and drizzle with maple syrup.
Test Kitchen Tips: Homemade waffle batter may take longer to cook than packaged pancake and waffle mix. The packaged mix waffles are done in about 5 minutes. Made from scratch recipes take a few minutes more. The Belgian waffle grid holds more batter than a traditional grid. Recipes give a range of batter to use, for example, 1/2 to 3/4 cup. The larger amount should be used for a Belgian waffle grid. For this recipe, we used 2/3 to 1 cup batter. While finishing the rest of the batch of waffles, keep the baked waffles warm and crisp by placing directly on the rack in a 200°F oven. Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags then heat in an oven or microwave.