Pumpkin Spice Waffles

Cuisinart original

An obvious choice for the fall months, made even more so when topped with the Apple Compote (page 19) or the Pecan Spice Butter (page 20).


Makes 8 waffles


2½   cups unbleached, all-purpose flour
3      tablespoons packed light brown sugar
2      tablespoons yellow cornmeal
¾     teaspoon baking powder
½     teaspoon baking soda
¾     teaspoon kosher salt
¾     teaspoon ground cinnamon
¼     teaspoon ground nutmeg
¼     teaspoon ground allspice
2     cups buttermilk
1½  cups pumpkin purée
2     large eggs
1     teaspoon pure vanilla extract
⅔    cup vegetable oil
¼    cup finely chopped candied ginger, optional

Nutritional information

Nutritional information per waffle:
Calories 382 (49% from fat) • carb. 41g• pro. 8g • fat 21g • sat. fat 2g • chol. 49mg• sod. 313mg • calc. 433mg • fiber 3g


1. Combine dry ingredients (through to the
allspice) in a large mixing bowl; whisk until
well blended. In either a large measuring cup
or separate mixing bowl, combine the
buttermilk, pumpkin purée, eggs, vanilla
extract, and oil; whisk to combine. Add the
liquid ingredients to the dry and whisk until
some lumps remain. Add the candied ginger
to the batter, if using, and gently fold into
the batter.
2. Preheat the waffle maker to desired setting.
3. Pour a cup of batter onto the center of
the bottom waffle plate and spread slightly,
no closer than 1 inch from the edge of
the plate. Close the waffle maker and turn
clockwise to flip. Open the second waffle
plate and add a cup of batter onto the center
of that plate, close and turn clockwise
to flip. When the waffles are ready, carefully
open the waffle maker and remove baked
waffle. Then turn and open the second waffle
plate to remove the second waffle. Repeat
with remaining batter.
4. For best results, serve immediately.