Rating: 4.5 stars 4.3
12 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Pumpkin waffles are terrific for fall and winter brunches. These are served with an apple-cranberry relish that features maple syrup and chopped pecans. Granny Smith or Braeburn apples work great!

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Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
4
Yield:
12 waffles
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
APPLE-CRANBERRY RELISH
PUMPKIN WAFFLES

Directions

Instructions Checklist
  • To make the Apple-Cranberry Relish: Peel, core, and chop the apples into 1/4-inch pieces. Combine the chopped apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice, and 1/2 cup maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5-10 minutes until apples are tender and cranberries have softened.

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  • Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining 1/4 cup maple syrup. Add the pecans and orange zest (if desired) to the apple-cranberry mixture.

  • Preheat waffle iron according to manufacturer's instructions.

  • Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.

  • Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.

Editor's Note:

You can substitute 2 teaspoons of pumpkin pie spice for the 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger.

Whole wheat pastry flour is a finely ground flour made from soft, low-protein wheat. You can substitute 1 cup all-purpose flour and ½ cup whole wheat flour in this recipe if you prefer.

Nutrition Facts

1222 calories; protein 14.4g; carbohydrates 119g; fat 81.4g; cholesterol 225.6mg; sodium 969.6mg. Full Nutrition
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