Food’s Pumpkin Waffles Recipe

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Food’s Pumpkin Waffles Recipe

I was pretty excited to try one of Food Network’s Halloween recipes from – I chose to try the Pumpkin Waffles.  This review was not paid by or sponsored by Food Network, but I do have their permission to share the recipe here.  I really wish I could say the above picture was one of my own, but until I get a better digital camera I’m limited with the quality I can take.  Meanwhile here’s my experience with this recipe:
Here is the official recipe which can be found with a collection of Pumpkin recipes on’s website:

IngredientsWaffles:1 cup cake flour1/4 cup wheat germ1/3 cup granulated sugar1 tablespoon baking powder1 teaspoon pumpkin pie spice1/2 teaspoon freshly grated nutmeg1/2 teaspoon fine salt3/4 cup milk1/2 cup pumpkin puree1/4 cup melted butter1/4 cup melted shortening (transfat-free)1 large egg1 large egg whiteTopping:2 to 3 tablespoons unsalted butter2 crisp apples, peeled and sliced thinly1/4 cup pure maple syrup1/2 cup toasted walnutsSpecial equipment: standard 4 x 4-inch waffle ironDirectionsFor the waffles: Preheat a waffle iron to medium heat.Whisk the flour, wheat germ, sugar, baking powder, spice and salt together in a large bowl.Beat together the milk, pumpkin, melted butter, and melted shortening, egg and egg white, in a large measuring cup. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk together to make a slightly lumpy batter.For the topping: Melt the butter in a skillet over medium heat. Add the apples and let cook until slightly browned, but still crisp, about 4 minutes. Add the maple syrup and walnuts and toss to coat.Pour and spread about 1 cup batter into the waffle iron. Cover and cook until crisp and a rich golden brown, about 7 minutes. (Try to resist the temptation to open the waffle iron too soon. Steam will puff out of the iron while the waffles cook, when this stops the waffle is cooked.) Repeat with the remaining batter. Serve hot with the apples.Copyright 2007 Television Food Network, G.P. All rights reserved

So here’s my experience…..
One thing you may have learned about me is I do things my own way…. I like to think of it as an easier way. (or maybe a lazy way some may think but I choose to think more effective)
I first put all the wet ingredients into my new Tupperware Power Chef (these are awesome by the way! You need one)
It blends so easily and doesn’t leave any chunks.
Once I had the wet ingredients mixed I added in the dry- and can I just say how silly I think “cake flour” and “wheat germ” are.  It’s almost like they were invented to be used once in awhile in a weird recipe like this for the sake of using them.  I did buy some wheat germ (now I just got to find other things to use it for) but when it comes to the flour I just use basic white flour.
The batter made enough for 8 waffles so if you need more adjust your recipe accordingly.  I was pretty excited to try the waffles- thinking they would be like a pumpkin cookie…….. well I was wrong.  They are not as sweet.  At first I thought oh dear, how am I going to promote this recipe in a positive light??  But once we added some maple syrup on top they were much better.  Still not the WOW I was hoping for- but they’re waffles, not cookies after all.
I did like that they were made from scratch!  I thought it might be fun to drizzle some chocolate syrup on top instead of maple in the future.  That would make it a fun Fall dessert.
We didn’t make the apple & walnut topping that’s in the recipe, although it sounded amazing!  This has got me into the Fall cooking/baking mood!

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