Pumpkin Spice & Currant Waffles
Created by ellie on October 26, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #25105
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 250 grams pureed pumpkin (canned, 1 cup)
- 1/4 cup currants (or 1/4 cup raisins, chopped)
- 1 cup buttermilk
- 1/3 cup oil (safflower oil or canola oil)
- 1/2 teaspoon vanilla extract
- 2 large eggs (separated)
- 1/4 cup granulated sugar
- Butter, softened
- Pecans, chopped
- Syrup
How to Make
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Step 1: Heat oven to 200 degrees F.
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Step 2: Heat waffle iron to manufacturers directions. When iron is heated spray with nonstick cooking spray.
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Step 3: In a large bowl whisk together the dry ingredients (flour -salt), stir in the pumpkin and currants (or raisins).
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Step 4: In a separate bowl whisk together the wet ingredients (buttermilk - vanilla and egg yolks). Stir wet into dry mixture.
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Step 5: Beat egg whites in a bowl of an electric mixer until soft peaks form; fold into batter.
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Step 6: For each waffle, spoon (or pour) a generous cup of the batter into the heated waffle iron, close iron and bake until waffle is crisped and golden. Remove the baked waffle and put into the oven directly on the oven rack. Repeat with remaining batter making about 4 or so waffles depending on the size of your waffle iron.
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Step 7: To serve, top hot waffle with a pat of butter. Sprinkle plate with pecans and pie spice and serve with warmed syrup.
Nutritional Facts
- Serving Size: 1 (224.2 g)
- Calories 421
- Total Fat - 22.9 g
- Saturated Fat - 4.6 g
- Cholesterol - 110.9 mg
- Sodium - 568 mg
- Total Carbohydrate - 45 g
- Dietary Fiber - 1.5 g
- Sugars - 18.1 g
- Protein - 9.5 g
- Calcium - 107.7 mg
- Iron - 1.6 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.1 mg