Pumpkin Waffles: The Best I ever ate: Crispy & Delicious

These homemade crispy pumpkin waffles are the best I ever ate…and made. Quick recipe from scratch

Hashtag all the pumpkins because, I’m eating my face off until pumpkin season ends. There I said it and I’m not ashamed of it. All the pumpkin latte’s, all the pumpkin pies, all the pumpkin pierogi’s, all the pumpkin hummus. Pumpkin f*cking everything!  If you read my blog posts often you know I rarely get through one without dropping an F-bomb. That’s just who I am. Hashtag all the sorry not sorry’s.

I don’t know why some people don’t like pumpkin. That’s not my business. If you landed here by accident and you hate pumpkin anything, X yourself on out and we’ll forget this ever happened.

Last week I made homemade pumpkin puree and today was my first official pumpkin recipe of the season. Yes, it’s still eleventy billion degrees outside, but it’s fall inside.

So let’s get right to this pumpkin recipe. Did I forget to tell you guys it has mini chocolate chips in it? Alright. It does. I wanted a bit of chocolate with my pumpkiney waffles. Can you blame me? You can leave them in or opt to leave them out. That’s your business.

How do you make crispy homemade waffles?

I have a crispy waffle recipe that goes a little more in depth. This is the same basic recipe but with pumpkin puree and the addition of a little cornstarch.

Disclosure: As an Amazon associate I earn from qualifying purchases.

This is the waffle maker I use to make perfect crispy waffles every time.

Pumpkin Waffles: Crispy & Delicious:

Happy Pumpkin Season and Fall ya’ll!

Recipe Type: Breakfast

Author: Sherri @ The Kitchen Prescription

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 4-6 servings

Pumpkin season is here. Try the best crispy pumpkiney chocolate chip waffles ever.

Ingredients

• 1 1/2 Cup all purpose flour (Kind Author)
• 1/2 cup whole wheat flour (King Author)
• 1/4 Cup Sugar (separated into 2- 1/8 cup (2 Tablespoons) portions
• 1 Tablespoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon sea salt
• 1 1/2 Cups
• 1 Tablespoon Vanilla
• 2 large eggs Separated
• 2 additional egg whites
• 1 stick (8 Tablespoons) salted butter melted and slightly cooled
• 1 cup pumpkin puree
• 1/4 cup mini chocolate chips
• 1/2 teaspoon cornstarch (to coat chocolate chips to prevent sinking)
• Powdered sugar for sprinkling
• Warm syrup for serving
• Whipped cream & pecans optional

Instructions

1. In a large bowl sift flour, 2 Tablespoons sugar (reserve remaining 2 Tablespoons sugar for whipping egg whites,) baking powder, pumpkin pie spice, and salt.
2. Cut butter into slices and microwave on low heat to melt and set aside to cool slightly.
3. Separate 4 egg whites into a medium sized bowl, reserving 2 of the yolks for recipe.
4. In liquid measuring cup add milk, 2 egg yolks, and vanilla and whisk well.
5. Pour wet ingredients into dry ingredients and gently stir until flour is moistened.
6. Add melted butter and gently stir until incorporated.
7. Fold in pumpkin puree.
8. Coat mini chocolate chips in 1/2 teaspoon cornstarch and fold in batter.
9. Whip egg whites with hand mixer until they begin to thicken just a bit, then add remaining 2 Tablespoons of sugar and continue to mix until stiff peaks form.
10. Gently fold in egg whites until incorporated.
11. Preheat waffle iron.
12. Preheat oven to 250 degrees
13. Place waffles on top oven rack to keep waffles warm until ready to eat.
14. Sprinkle waffles with powdered sugar if desired
15. Garnish with whipped cream & pecans (optional)
16. Serve with Syrup or fruit compote.