Pumpkin Muffin Waffle Batter (Print Version)
Warm, spiced pumpkin bites with crisp waffle texture—great for breakfast or snacking anytime.
# Components:
→ Wet Ingredients
01 - 1 cup canned pumpkin puree
02 - 2 large eggs
03 - 1/3 cup vegetable oil
04 - 1/2 cup light brown sugar
05 - 1/4 cup milk
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/2 teaspoon ground ginger
13 - 1/4 teaspoon ground nutmeg
14 - 1/8 teaspoon ground cloves
→ Optional
15 - 1/2 cup mini chocolate chips or chopped pecans
# Directions:
01 - Heat mini waffle maker or regular waffle iron to medium setting.
02 - In a large mixing bowl, whisk together pumpkin puree, eggs, vegetable oil, light brown sugar, milk, and vanilla extract until the mixture is smooth and homogeneous.
03 - In a separate bowl, blend flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves thoroughly.
04 - Add dry ingredients to wet ingredients and fold gently just until incorporated. If desired, fold in mini chocolate chips or chopped pecans.
05 - Lightly grease the waffle iron surfaces to prevent sticking.
06 - Drop heaping tablespoons of batter onto the preheated waffle iron, leaving space between each portion. Close lid and cook for 2 to 3 minutes, or until bites are golden and set.
07 - Remove waffle bites from iron and repeat with remaining batter. Serve warm, optionally dusted with powdered sugar or drizzled with maple syrup.
# Expert Advice:
01 -
- Easy to prepare in under 30 minutes
- Versatile snack or breakfast treat
02 -
- Substitute pumpkin puree with mashed sweet potato for a twist
- For gluten-free bites, use a 1:1 gluten-free flour blend
03 -
- Delicious served with yogurt or dipped in maple syrup
- Store leftovers in an airtight container and reheat briefly in the oven for fresh crispness