Sharing a seriously fun love for food

Pumpkin and Pecans – Twice the Fun for Brunch!

Pumpkin and Pecans – Twice the Fun for Brunch!

The aroma of fall baking is really like no other. Savory pumpkin sweetened with pure maple syrup and brought to life with an abundance of spices!

I like so many others, love pumpkin. But I cringe at the way it is overused and overexposed – pumpkin coffee, pumpkin hummus, pumpkin cereal and the worst has to be pumpkin hot wings! So let’s dial it back, become a bit more rational and bake this savory squash into Pumpkin Pecan Waffles and Pumpkin Pecan Muffins. And the bonus – one batter makes both the waffles and the muffins.

For years many a home cook had recipes that would morph into various identities. They had recipes for starter doughs to create different types of cookies or a base that lent itself to a variety of sauces. This recipe performs a similar task – multitasking if you will. The basics of this recipe are similar to the pumpkin bread recipe we use. Loaded with autumn spices of cinnamon, freshly grated nutmeg, cloves and allspice swirled into pumpkin. Maple syrup is added to deepen those notes and then the magic begins!

This luscious batter can be transformed into delicate waffles, topped with a light crunch from toasted pecans just waiting for a drizzle of pure maple syrup.

Then this same beautiful batter can also bake up into tender, moist pumpkin muffins with a handful of fresh Texas pecans perched on top.

Brunch during the holidays can often be stressful. To ease the burden both the waffles and the muffins can be made the day before you need them. The waffles can even be frozen and reheated, either in a toaster, popped back into the waffle iron or warmed in the oven.

Celebrate the wonderful flavor of pumpkin with twice the fun for brunch! Either way your guests will be delighted with this indulgence of pumpkin at its best!

For the Pumpkin Batter

3 cups flour

2 cups sugar

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 teaspoons ground cinnamon

¼ teaspoon freshly ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground allspice

4 extra-large eggs

¾ cup vegetable oil

2/3 cup pure maple syrup

2 cups canned pumpkin puree, 16-ounce can

1 cup toasted chopped pecans, more or less to suit your taste

In a large mixing bowl whisk the flour, sugar, baking powder, baking soda, kosher salt, cinnamon, nutmeg, cloves and allspice together.

In a separate bowl, whisk the eggs with the vegetable oil, maple syrup and pumpkin puree until fairly smooth.

Add the pumpkin and egg mixture to the dry ingredients, whisking just until the flour is blended in, about 15 to 20 seconds.

For the waffles:

Heat a waffle iron on medium heat. When it is hot, lightly spray with a cooking spray. Even if you’re using a non-stick go ahead and spray the iron. This makes a softer waffle and can stick to the pan if it’s not sprayed. Add about 1/4 cup batter to each section of the waffle iron. Sprinkle with about 1 tablespoon of pecans on top of the batter.

Cook until the waffles are cooked through. Keep warm in a 200-degree oven.

The waffles can be frozen and reheated in a toaster using a low setting* or in a 350-degree oven for about 6 to 8 minutes.

*Bread with higher sugar content tends to burn easily in a toaster.

For the muffins:

Line 12 individual cups in a muffin tin with paper liners. Scoop enough batter into each liner to fill them about 2/3 full.

Top each muffin with chopped pecans.

Bake the muffins at 350-degrees for 25 minutes or until a toothpick inserted in the center comes out clean.

Cool on a wire rack.

Makes 8 individual waffles and 12 muffins.

Pumpkin Pecan Waffles and Pumpkin Pecan Muffins, courtesy of Preserving Good Stock

October 19, 2018
: 8 waffles, 12 muffins

Loaded with autumn spices of cinnamon, freshly grated nutmeg, cloves and allspice swirled into pumpkin. Maple syrup is added to deepen those notes and then the magic begins! And the bonus - one batter makes both the waffles and the muffins.

By:

Ingredients
  • For the Pumpkin Batter:
  • 3 cups flour
  • 2 cups sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 4 extra-large eggs
  • ¾ cup vegetable oil
  • 2/3 cup pure maple syrup
  • 2 cups canned pumpkin puree, 16-ounce can
  • 1 cup toasted chopped pecans, more or less to suit your taste
Directions
  • Step 1 For the Pumpkin Batter:
  • Step 2 In a large mixing bowl whisk the flour, sugar, baking powder, baking soda, kosher salt, cinnamon, nutmeg, cloves and allspice together.
  • Step 3 In a separate bowl, whisk the eggs with the vegetable oil, maple syrup and pumpkin puree until fairly smooth.
  • Step 4 Add the pumpkin and egg mixture to the dry ingredients, whisking just until the flour is blended in, about 15 to 20 seconds.
  • Step 5 For the Waffles:
  • Step 6 Heat a waffle iron on medium heat. When it is hot, lightly spray with a cooking spray. Even if you’re using a non-stick go ahead and spray the iron. This batter makes a softer waffle and it can stick to the pan if it’s not sprayed.
  • Step 7 Add about ¼ cup batter to each section of the waffle iron. Then sprinkle with about 1 tablespoon of pecans on top of the batter. Cook until the waffles are cooked through. Keep warm in a 200-degree oven.
  • Step 8 The waffles can be frozen and reheated in a toaster using a low setting* or in a 350-degree oven for about 6 to 8 minutes.
  • Step 9 *Bread with higher sugar content tends to burn easily in a toaster.
  • Step 10 For the muffins:
  • Step 11 Line 12 individual cups in a muffin tin with paper liners. Scoop enough batter into each liner to fill them about 2/3 full. Top each muffin with chopped pecans.
  • Step 12 Bake the muffins at 350-degrees for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Step 13 Cool on a wire rack.
  • Step 14 Makes 8 individual waffles and 12 muffins.


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