Description
These Pumpkin Eggnog Waffles combine the warm, cozy flavors of pumpkin and classic holiday eggnog into a deliciously fluffy breakfast treat. Perfect for chilly mornings or festive brunches, these waffles are golden crisp on the outside and tender inside, served with whipped topping and maple syrup for a decadent finish.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 1 large egg, lightly beaten
- 1 cup pure pumpkin
- 1 cup eggnog
For Serving
- Whipped topping
- Maple syrup
Instructions
- Preheat the waffle iron: Begin by heating your waffle iron according to the manufacturer's instructions to ensure even cooking.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, light brown sugar, baking powder, and pumpkin pie spice until well combined for an even distribution of spices and leavening.
- Add wet ingredients to dry mixture: Stir in the lightly beaten egg, pure pumpkin, and eggnog into the dry ingredients. Whisk the mixture until you achieve a smooth, lump-free batter ready for cooking.
- Prepare waffle iron and cook: Spray the preheated waffle iron with non-stick cooking spray. Pour approximately ½ cup of batter onto each side of the waffle iron. Close the lid and cook for 2 to 3 minutes on each side, or until the waffles are golden brown and crisp on the exterior.
- Keep waffles warm and repeat: Remove cooked waffles onto a baking sheet that has been sprayed with non-stick cooking spray. Place the sheet in a warm oven to keep the waffles hot while you cook the remaining batter. Repeat the cooking process to make a total of six large waffles.
- Serve: Serve your Pumpkin Eggnog Waffles hot, topped with whipped topping and a drizzle of maple syrup for a sweet and festive breakfast.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- To keep waffles crispy before serving, place them in a single layer on a wire rack set over a baking sheet in a low oven (about 200°F).
- If you don't have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
- Eggnog adds richness and moisture, but can be substituted with milk or a dairy-free alternative if needed.
- Make sure not to overfill the waffle iron to avoid batter spilling and sticky messes.
