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all things LOVE, fashion, family, food, and home decor since 2009

10

Oct

2015

Tori Wesszer

by

Pumpkin Pie Waffles

Happy Saturday lovelies!!! And Thanksgiving weekend at that!!! In our house we are starting the day (and weekend) off with these DELICIOUS Pumpkin Pie Waffles that my bella Tori posted about this week. I saw them on her instagram and couldn’t help but copy her and the recipe!!! If you’re looking for a fun breakfast to make for the entire family this Thanksgiving weekend … these are a must try and oh so festive!!!

Photo 2015-10-03, 11 39 40 AM

I’ve never baked waffles before, so using a waffle mold (instead of a waffle iron) was a new adventure.  If you don’t have one of these molds you can use a traditional waffle iron as described below. The Pumpkin Pie Spice really makes a difference.

If you have any leftovers (unlikely), you can freeze them in a plastic re-sealable bag and put them in the toaster for a quick breakfast during the week!  Much healthier than the store-bought alternatives.

Waffle Ingredients:

  • 3 tbsp. melted butter
  • 2 c. flour
  • ¼ c. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 ½ tsp. Epicure Pumpkin Pie Spice
  • 1 c. pumpkin puree
  • 2 ½ c. buttermilk
  • 2 large eggs
  • 1 tsp. vanilla

Spiced Vanilla Greek Yogurt Ingredients:

Directions:

  1. Preheat the oven to 425F. Lightly brush the Epicure Waffle Mold with vegetable oil OR pre-heat your waffle iron if you don’t have the waffle mold.
  2. Melt the butter in a saucepan or microwave and cool.
  3. In a large bowl, mix together all of the dry ingredients.
  4. In a separate bowl, beat the eggs with a fork and add the pumpkin puree, buttermilk, vanilla and cooled melted butter. Mix together with a whisk.
  5. Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It may still look lumpy.
  6. Pour approximately ¼ cup of batter (or according to your waffle iron instructions if you don’t have an Epicure Waffle Mold) and bake or cook until lightly browned, approximately 10-12 minutes.
  7. In a separate small bowl, mix together the yogurt and the spice and set aside.
  8. Once cool to the touch, flip the mold upside-down, remove the waffles and serve with a dollop of the yogurt on top.

Photo 2000-01-01, 12 02 09 AMIMG_2418 Photo 2000-01-01, 12 00 57 AMPhoto 2000-01-01, 12 00 07 AMIMG_2420

Happy Thanksgiving long weekend!!! What do you have planned???

 

xo

Jilly

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  1. Bella B @ xoxoBella

    October 10th, 2015 at 10:53 pm

    These look delicious! I made pumpkin waffles a few weeks ago and they were a huge hit.

  2. Dani Mendocha

    October 11th, 2015 at 12:25 pm

    These look so good! Excited to try these soon, they are perfect for October mornings!

  3. hilary Roberts

    October 12th, 2015 at 1:58 pm

    They look amazing. Great choice on the Epicure selections. I am a consultant for Epicure and love everything about them.

  4. Pat Geary

    October 13th, 2015 at 2:55 pm

    How smart are you to be using the all Canadian product Epicure! Delicious.

  5. Lori

    October 5th, 2017 at 7:34 am

    love this! I love my waffle maker so much I purchased a second one! I make huge batches and freeze them to toast in the mornings for quick, satisfying breakfasts!
    My website is listed here for anyone interested…. I’d love to help you discover all the goodness Epicure can do for you!

  6. Stephanie

    October 7th, 2017 at 4:35 am

    Love this recipe! Just wanted to let you knownthose epicure links are directing us to bad pages with website security errors. Also on mobile the photos are covering the comebts section so I am not sure how many typos I have in this message 🙂

  7. Jillian Harris

    December 5th, 2017 at 6:46 pm

    Thank you for letting me know!!! I’ve gone in and fixed them! XOXO

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