Food & Cooking Recipes Breakfast & Brunch Recipes Pumpkin Waffles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Yield: 4 cups batter We all need more pumpkin spice in our lives! Start your weekend right with these fragrant, tender waffles. Ingredients 2 cups all-purpose flour 1 teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg Pinch of ground clove ¼ cup sugar 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon coarse salt 3 eggs 1 ¾ cups whole milk ½ cup pumpkin puree ½ cup (1 stick) unsalted butter, melted and cooled; plus more, softened, for serving Nonstick cooking spray Pure maple syrup and toasted pumpkin seeds, for serving Directions Preheat oven to 275 degrees. Set a rack on a rimmed baking sheet and place in oven. Preheat waffle iron according to manufacturer's instructions. In a medium bowl, whisk together flour, spices, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together, eggs, milk, pumpkin and melted butter; add flour mixture and mix just until batter is combined. Lightly coat waffle iron with cooking spray. Pour about 1 cup batter into center of iron (amount may vary depending on size of iron), spreading evenly with a spatula. Cook until waffles are golden brown and crisp, 7 to 8 minutes. Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with butter, syrup and pumpkin seeds. Mike Krautter Rate it Print