This post, Spiced Pumpkin-Gingerbread Waffles was created in partnership with Stonyfield and King Arthur Flour. As always, all opinions and photographs are 100% my own. Thank you for supporting these amazing brands!
These warm, spiced-pumpkin-gingerbread, fall waffles are the perfect decadent (but healthy) brunch treat to serve your family or guests this holiday season!
Confession: the only thing I love just as much as pumpkin season is… gingerbread season. I know, I know. This sounds crazy. 95% of my posts since September have been pumpkin-related. But fear not, my latest creation takes our old favorite pumpkin, and completely elevates it to a whole new level. That’s right. Today I am merging two fall favorites: pumpkin and gingerbread.
Even though gingerbread season is pretty much confined to the month of December, I make it my personal goal to make as many gingerbread-themed treats as I can in those 31 days. Clearly, my husband and neighbors lead a rough life of taste-testing. Last Sunday, we all sat down to a plate full of these crazy good Pumpkin-Gingerbread Waffles just swimming in dark maple syrup, and there was simply no talking. There was only eating and the sound of utensils scraping the plate, Harper included.
So what’s the secret to a light, fluffy waffle that still has a chewy texture and tastes rich and delicious? Surprise! There are actually 3 secrets.
- Let the batter rest for at least 10-15 minutes. After about 10 minutes you’ll notice little bubbles on the surface of your batter and when you go to scoop the batter, it will be very light and aerated. This will in turn make a light, yet chewy waffle.
- Add yogurt to keep the waffles moist. Nothing is worse than a dry waffle. Not even maple syrup can save that. My secret ingredient is Stonyfield Organic Greek Whole Milk Yogurt. The Greek Yogurt adds a decadent richness to the batter that also ensures the waffle won’t dry out when it’s cooked.
- Use the right combo of flour. In this recipe I combine King Arthur 100% Organic All Purpose Flour and King Arthur 100% Organic White Whole Wheat Flour. The all purpose flour is essential for giving the waffle its signature taste, and the white whole wheat flour works perfectly with the gingerbread flavors and (bonus!) adds some whole grains, too!
Guests in town for the holidays? Spiced Pumpkin-Gingerbread Waffles. Lazy family Sunday? Spiced Pumpkin-Gingerbread Waffles. You get it, I know you do.
Spiced Pumpkin-Gingerbread Holiday Brunch Waffles
Yield: 12 Waffles, Serves 6
- 1 ½ cups King Arthur 100% Organic All Purpose Flour
- ½ cup King Arthur 100% Organic White Whole Wheat Flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 2 tsp ground cinnamon
- 1 ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 4 large organic eggs
- 1 cup milk (I used unsweetened almond, but any milk should work)
- 6 TBL unsalted butter, melted and cooled
- ½ cup Stonyfield Organic Greek Whole Milk Yogurt
- 2 TBL real maple syrup (use an extra tablespoon if you like a sweeter waffle)
- 3 TBL molasses (this is essential for the gingerbread flavor)
- ½ cup plain pumpkin puree
1. In a large bowl whisk together all of the dry ingredients until combined.
2. In a medium bowl, whisk together all the wet ingredients until combined. Make sure your butter is completely cooled before mixing with the other ingredients!
3. Add the wet ingredients to the dry ingredients and whisk until just combined. Use a rubber spatula to make sure all the flour at the bottom of the bowl is incorporated.
4. Let the batter rest at room temperature for about 10-15 minutes.
5. Every waffle iron is different so be sure to read your instruction manual. We like to cook ours on the darker side because we like the crispy edges! Heat your waffle iron and brush the grates with melted butter. Fill the waffle iron and cook according to the manufacturer’s instructions. Serve topped with maple syrup, granola, or whatever you like!
-These waffles freeze really well. Simply let them cool and then wrap individually in foil. Pack into a freezer-safe zipper bag (make sure to let all the air out) and freeze for up to a month. Re-heat in the toaster.
-Turn leftover waffles into an afternoon treat – spread with almond butter, top with banana slices, and slice into little waffle sandwich sticks.
-I tend to under-fill my waffle maker rather than overfill. If you fill too much, you risk the batter leaking out the sides. Of course this won’t result in a perfectly square waffle, but at least you won’t have a ton of batter to clean up.
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