Upgrade your breakfast with these delightful pumpkin waffles infused with a hint of warmth from chili flakes. These waffles are perfect for a cozy fall morning or any time you crave a unique and flavorful waffle experience.
Ingredients: 1 cup canned pumpkin puree. 2 cups all-purpose flour. 2 tablespoons brown sugar. 1 tablespoon baking powder. 1 teaspoon cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/4 teaspoon salt. 1/4 teaspoon chili flakes adjust to taste. 2 large eggs. 1 3/4 cups milk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. Cooking spray or extra melted butter for greasing the waffle iron.
Instructions: Add the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, salt, and chili flakes to a large bowl and mix them together quickly with a whisk. Put the eggs in a different bowl and beat them. Then add the milk, melted butter, pumpkin puree, and vanilla extract. Mix everything together well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Follow the directions on the package to heat up your waffle iron, and then use cooking spray or melted butter to lightly grease it. What amount of pumpkin waffle batter you use will depend on the size of your waffle iron. Then, close the lid. This could be anywhere from 3 to 5 minutes, but it depends on your waffle iron. Cook the waffles until they are golden brown and crisp. Take the pumpkin waffles out of the iron carefully and keep them warm while you cook the rest of the batter. You can top the hot pumpkin waffles with your favorite things, like maple syrup, whipped cream, or more chili flakes for extra heat. Enjoy your spicy pumpkin waffles that you made yourself!
Martin Evans
