Recipes :

Pumpkin Waffles

I will never, ever forget the insanely good pumpkin muffin that I devoured at SarahBeth’s Bakery in Chelsea Market during the launch of Where Women Cook. (You will all meet SarahBeth later this quarter.) So, when Sarahbeth posted this insanely good waffle recipe on her blog that were based on the recipe, I went right out and tried them. My family LOVED them and so will you. (Moms, this is a GREAT way to ‘sneak’ in some vitamin-packed goodness into your kid’s diet before you send them off to school!)

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Pumpkin Waffles


  • 2 cups unbleached all purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, cut into 1/3-inch cubes, chilled
  • 1/2 cup milk
  • 1/2 cup cream
  • 1/3 cup solid -pack pumpkin, unsweetened
  • 3 eggs, beaten
  • Seeds of 1 vanilla bean, (or 1 teaspoon pure vanilla extract)
  • Clarified butter or vegetable oil for greasing the waffle maker
  • Sour Cream
  • Hulled toasted pumpkin seeds, or pepitas (large green squash seeds) can be substituted
  • Male Syrup ( good quality, Grade A)
  • Raisins (optional)


  1. In a food processor fitted with the metal blade attachment, pulse together the flour, sugar, baking powder. cinnamon, ginger, nutmeg, and salt to combine.
  2. Add the butter and pulse 15 to 20 times, until the butter is very finely chopped and with no visible chunks.
  3. Transfer to a bowl and make a well in the center. (To make by hand whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl. Stir in the butter cube to coat with flour.
  4. Rub the mixture through a course-meshed wire sieve into another bowl and make a well in the center.)
  5. In another bowl, whisk the milk, cream, pumpkin and eggs.
  6. Pour the liquid into the well of the flour mixture, and using a silicon spatula, gently fold just until the batter is combined.
  7. Grease the waffle iron grids with clarified butter.
  8. Using a 21/4-inch ice- cream scoop, place 2 portions in the center of the waffle maker.
  9. Use the back of the scoop to slightly spread out the batter.
  10. Close the lid and bake until the waffle is crisp and brown, 4 to 6 minutes.
  11. As you complete each waffle, place them on a parchment covered half-sheet pan and heat the waffles in a 350 ºF. oven for 5 minutes.
  12. Serve immediately, with sour cream, toasted pumpkin seeds, and raisins.

Quick notes

Making waffles is baking. You must treat your waffle batters with the same kind of gentle handling as when you are making a muffin or a cake batter. Over mixing will develop the gluten in the flour and make a heavy,tough waffle. This particular waffle has the added wetness and denseness from the pumpkin, so be especially gentle when mixing. This is not a loose batter, but it isn’t a stiff one either —it is slightly thicker than most, resembling a muffin or cake batter.

Number of servings (yield): 6

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