High Altitude Pumpkin Pecan Waffles
These pumpkin pecan waffles are crispy on the outside, fluffy on the inside, and so flavorful with pumpkin, pecan flour and warm fall spices.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Waffle Maker
Ingredients
Waffles
- ¾ cup canned pumpkin (not pumpkin pie filling)
- ¾ cup whole milk
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp praline hazelnut extract, optional
- 1 ½ cups all-purpose flour, spooned and leveled
- 1 tbsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ⅛ tsp ground cardamom
- ¾ cup pecan flour, or very finely chopped pecans
For Serving
- softened butter
- pure maple syrup
- chopped pecans
Instructions
- In a bowl, whisk together the pumpkin, milk, sugar, melted butter, eggs and extracts.
- Separately, whisk together the flour, baking powder, salt and spices. Whisk the dry ingredients into the wet ingredients until combined, then whisk in the pecan flour until combined.
- Preheat your waffle iron, and spray with non-stick spray. Cook the waffles according to the manufacturer's instructions. (The waffle batter is a little thick, and you may need to spread it out a little when you scoop it into your waffle iron.)
- Serve immediately, or keep the waffles warm in a 200-degree oven while you cook the remainder of the batter.
Notes
- Leftover waffles can be wrapped and refrigerated for 3 days, or frozen for 3-6 months.
- The best way to reheat leftover waffles is in the toaster or a toaster oven. If I know I’m going to have leftovers for the next day, I will under-cook the waffles a bit so that when I toast them in the oven they don’t end up over-toasted.
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