Pumpkin Waffles with Butter Pecan Butter

Photo Credit
Amallia Eka/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 large waffles
Preparation Method

These Pumpkin Waffles are so seasonal, moist, and fluffy! And the optional butter pecan butter adds the perfect touch. 

This recipe was submitted Jackie Hardin won honorable mention in The 2010 Old Farmer’s Almanac Pumpkin Recipe Contest.

Ingredients
1 cup canned pumpkin
3 large eggs, separated
1/2 cup melted butter
3/4 cup milk
1 teaspoon vanilla
1 cup flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

Instructions

  1. Preheat a waffle iron.
  2. In a bowl, combine pumpkin, 1/2 cup butter, milk, vanilla, and egg yolks.
  3. In a separate bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice. Add to wet ingredients and stir to combine.
  4. Beat egg whites to stiff peaks and fold into batter.
  5. Pour into waffle iron and cook according to manufacturer’s directions.
  6. Top waffles with pecan butter and garnish with pecans.

Butter Pecan Butter

Ingredients
1/2 cup soft butter
1/2 cup powdered sugar
1 tablespoon Butter Pecan flavoring

Instructions

  1. In a bowl, combine 1/2 cup of butter, confectioners’ sugar, and butter pecan flavoring. Stir to combine.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

These Pumpkin Waffles are so seasonal, moist, and fluffy! And the optional butter pecan butter adds the perfect touch.