Fall Is Here: Pumpkin Walnut Waffles with Cranberry Maple Syrup

I’m having difficulty writing this post….my fingers are so sticky from eating these fabulous waffles.    I did use a fork but they were so good, I used my fingers, too.   Slurping is definitely allowed.  These are no-guilt waffles since I used coconut oil instead of butter & sugar-free maple syrup.   The waffles are both savory & sweet even before the maple syrup is added.   I could eat them warm like toast.  They are sweet & savory with hidden treats of walnuts baked into them.   When you add the warm maple syrup with dried cranberries, it is over the top.   On the next one….yes, I ate two….I slathered a some  harissa on top before the maple syrup…..Yummy !!   If you’ve never tried harissa & you like spicy, then you should mix up a small jar or look for it in your  local store in the ethnic food section.  It is a spicy chile paste from North Africa and I predict will be a regular condiment in your fridge.    Enjoy these for a light dinner, they are scrumptious.

Photo coming soon….

Pumpkin Walnut Waffles with Cranberry Maple Syrup

  • 1 cup all-purpose flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1-1/4 cups buttermilk (or combo of milk & buttermilk)
  • 2/3 cup canned pumpkin
  • 4-1/2 teaspoons coconut oil, melted
  • 1/3 cup chopped pecans or walnuts
  • 1 tablespoon pumpkin pie spice
  • maple syrup
  • dried cranberries
  • harissa (optional)

Preheat waffle iron.   Combine dry ingredients.  In a separate bowl, whisk egg, milk, pumpkin and coconut oil.  Stir into dry ingredients until blended.  Fold in nuts.

When waffle iron is heated, brush with oil or use oil spray.  Ladle mixture on iron & smooth to cover.  Bake until golden & crispy.   Keep warm in a 250 oven or on a plate in the microwave.

While waffle is baking, warm maple syrup in microwave with  dried cranberries.   Drizzle syrup & cranberries on waffles or if you like a bit of spice, spread 1 tsp of harissa on before drizzling syrup over waffle.

Note:  Leftover waffles can be kept in the fridge for several days & reheated in the microwave, toaster or oven.   They can also be frozen.  I recommend separating them with parchment or freezer wrap & storing in a ziplock.

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About Pat Thomas

As an amateur gourmet who loves what food brings to our lives other than the needed nutrition. I share all my foodie experiments with friends & family. Thankfully they are usually delighted but always kind with whatever I've cooked up.
This entry was posted in Breakfast, Sauces and tagged , , , . Bookmark the permalink.

One Response to Fall Is Here: Pumpkin Walnut Waffles with Cranberry Maple Syrup

  1. Pingback: Out of Maple Syrup and Still Want Waffles? | Mrs. City Boy

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