Every boy and every girl – spice up your life! Anyone else a Spice Girls fan? I couldn’t resist. This time of year we’re all spicing up our lives – with pumpkin spice that is. Pumpkin is IN along with other seasonal flavors like cinnamon, maple, and chai. Now’s the time to spice things up in the kitchen and bring some fall favorites to your table.
These pumpkin spice waffles are one of my go-to breakfast recipes from now through the holiday season. Whether are looking for an excuse to use up the big batch of slow cooker pumpkin puree you made this week or want to put a seasonal treat on the table for Thanksgiving, it’s always a good time for these waffles.
Make a big batch for a holiday breakfast or make them when you’re meal-prepping for the week. Freeze them in bags and quickly reheat in the morning in the oven or toaster.
Serve theses waffles with maple syrup, butter and cinnamon sugar, or pumpkin butter for a super seasonal snack. Go ahead and leave your waffle maker on the counter – these will be on your table throughout pumpkin season.
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.
When the leaves start to change colors, pumpkin everything starts to line the shelves at the grocery store. Pumpkin beer, pumpkin coffee creamer, pumpkin granola – you name it. While it’s easy to pick up your favourite pumpkin spice treats at the store, it’s prime time to get in the kitchen and make some homemade goodies. It’s fall y’all!
One of our favourite fall recipes is pumpkin bread. Eat it warm and toasted for breakfast, as an afterschool snack with fresh apple slices or handful of dried cranberries, or even for dessert with a dollop of whipped cream or caramel ice cream. The Test Kitchen’s recipe is even topped with pumpkin seeds. Don’t buy those at the grocery store either, and plan to make this pumpkin loaf after a night or carving pumpkins with the family.
In a small bowl, stir together whole wheat flour, all-purpose flour, cinnamon, salt, nutmeg, ginger, baking soda, allspice and baking powder.
In a large bowl, use a Hamilton Beach® hand mixer to beat together eggs, sugar, pumpkin puree, vegetable oil, milk and vanilla extract. Reduce the mixer speed to low and gradually add the dry ingredients until well blended.
Add the batter into a prepared bread pan and sprinkle with a generous amount of pumpkin seeds. Get creative with a fall-inspired design or simply sprinkle them on top. Bake at 350 degrees for 50 to 55 minutes until the bread is fully cooked.
You’ll make this pumpkin bread all season long. Make it for the neighbours to welcome fall or have a loaf in the kitchen as a go-to for breakfast or dessert on chilly days.
You know the scene. Everyone is stuffed after a huge Thanksgiving meal and falls into the nearest couch, recliner or pillow to relax.
After a little rest, people are ready to come back to the table for dessert. Wouldn’t it be nice to offer a hot cup of coffee to help everyone through the lull? This delicious pumpkin pie-spiced coffee is the perfect holiday treat to serve your guests after dinner.