I adapted my basic waffle recipe to create these Pumpkin Spice Waffles (the same batter also works for making pancakes). The addition of pumpkin purée is optional – you can just add the spices if you prefer – but for the real pumpkin experience go the whole hog.
Pumpkin Spice Waffles
Makes 4-6 depending on your waffle maker
300ml | 10.1fl oz milk
200g | 7oz self raising flour
85g | 3oz tinned pumpkin purée
30g | 2 tbsp unsalted butter, melted
1 tbsp brown sugar
1 1/2 tsp baking powder
1 large egg
1 tsp ground cinnamon
1/2 tsp mixed spice
1/4 tsp freshly grated nutmeg
1/4 tsp salt
vanilla ice cream, caramel sauce, chopped nuts to serve
- Place the flour, sugar, baking powder, spices and salt in a large bowl and mix together.
- Mix the milk, egg, pumpkin purée and melted butter in a measuring jug.
- Add the liquid ingredients to the dry and whisk together briefly until combined. Let the batter stand for 20 minutes (or make in advance and keep in the fridge).
- Preheat the waffle maker until the ready light indicator turns on. Pour enough batter to cover just under 2/3 of the waffle maker surface and close the lid.
- Cook until the machine beeps or until the waffles are puffy, golden and crisp. Repeat with the rest of the batter.
- Serve with a little butter and maple syrup or with ice cream, caramel sauce and some chopped hazelnuts.