Cranberry Pumpkin Waffles
These waffles were pretty much perfect. They had the pumpkin flavor I was hoping for. The cranberries were nicely softened and added a sweet tanginess to each bite. The texture of the waffles was close to ideal... lightly crisp on the outside and decidedly fluffy on the inside. I found that I didnít need to grease my waffle iron if I added just 1 more Tablespoon of oil or melted butter to the batter. The only change I'd make in the future might be to increase the amount of cinnamon to 1 and 1/2 teaspoons and to throw 1/4 teaspoon of nutmeg into the mix. Overall: This recipe is excellent. I will make it again for sure. (This recipe was submitted in 2002. It was tested and photographed in October 2014.)
- 2 cups unbleached all-purpose flour
2 Tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1-1/2 cups milk
4 Tablespoons (1/2 stick) unsalted butter
- 1/4 cup solid vegetable shortening
2 large eggs
1 cup canned pureed pumpkin
1/2 cup dried cranberries - plumped in hot water to cover for 10 minutes and drained
- melted butter - for buttering the waffle iron
How To Make Cranberry Pumpkin Waffles
Place the flour, sugar, baking powder, salt, and spices in a large mixing bowl and stir with a fork until blended.
Place the milk, butter, and shortening in a small saucepan and heat over low heat until the butter and shortening have melted. Cool slightly.
In a separate bowl, beat the eggs with the pumpkin puree. Stir in the cooled milk and shortening. Add to the dry ingredients and stir with a wooden spoon until well combined. Stir in the cranberries.
Preheat the waffle iron; this should take about 10 minutes.
Butter the preheated waffle iron and add about 1/2 cup batter. (It takes from 1/2 to 2/3 cup batter to make 1 waffle, depending on the size of your waffle iron.) Bake the waffles until they are golden and crisp. Serve hot.
Cooking Tips From Mr Breakfast:
If desired, you could replace the ginger in this recipe with 1/2 teaspoon of freshly grated nutmeg.
I stirred 1 Tablespoon of canola oil into the batter at the very end so I wouldn't have to brush oil or use cooking spray on my waffle iron. It worked great. The waffles didn't stick at all.
This recipe made twelve 4 and 1/2 inch square waffles. I used just over 1 and 1/2 cups of batter for each batch of 4 waffles.
Two of the great tastes of Autumn come together in these family-favorite waffles. Great for the holiday season.
Mr Breakfast would like to thank MrsBuckeye for this recipe.
Recipe number 574. Submitted 9/14/2002.