pumpkin waffles

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Pumpkin Waffles with Muscovado Syrup

From the book Sweet! by


The pumpkin in this recipe is a good example of how I like to use healthful ingredients whenever I can to pump up the nutritional value of sweets. Pumpkin is considered a “superfood” by many nutritional experts, as it is packed with antioxidant carotenoids that have been shown to prevent some kinds of cancer. Muscovado sugar makes a thick, dark syrup rivaled only by maple syrup in richness and taste. Use either light or dark sugar, depending on whether you prefer a mild or robust flavor. The muscovado is the perfect match for the slightly savory notes in these pumpkin waffles. Be sure to use the syrup the same day as it is made, as it will recrystallize if held longer.



cups light or dark muscovado sugar, packed


1⅓ cups unbleached all-purpose flour, preferably organic
2 tsp. baking powder
¼ tsp. salt
1 cup solid-pack pumpkin (or 1 cup Pumpkin Purée)
¾ cup plus 2 tablespoons milk
2 large eggs, separated
3 Tbsp. muscovado sugar, light or dark, packed
3 Tbsp. unsalted butter, melted
~ Grated zest of 1 orange
~ Unsalted butter, at room temperature, for serving


  1. To make the syrup, bring the muscovado sugar and ½ cup of water to a boil in a medium-size saucepan over medium heat, stirring to dissolve the sugar. Stop stirring and lower the heat to low. Simmer for 3 minutes. Keep warm.
  2. To make the waffles, whisk together the flour, baking powder, and salt in a medium-size bowl, and make a well in the center. Whisk together the pumpkin, milk, egg yolks, muscovado sugar, melted butter, and orange zest. Pour into the well in the dry ingredients, and stir just until combined.
  3. In a separate bowl, beat the egg whites with an electric mixer on high speed until they form soft peaks. Stir one-fourth of the whites into the pumpkin batter to lighten it, then fold in the remaining whites.
  4. Bake in a waffle iron according to the manufacturer’s instructions. Remove from the iron and serve hot, with the syrup and butter passed on the side.

This content is from the book Sweet! by Mani Niall.

There are 5 comments on this item
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0% recommend this recipe
1. by chocophile on Oct 1, 2009 at 4:07 AM PDT

The addition of orange zest here is inspired.
I have spent the past few months experimenting with waffle recipes for my five of hearts waffle iron. I make a batch, put them in the fridge, and toast one for breakfast or lunch. Typically, I top them with grated sharp cheese or almond butter.
Some of my recipes include: carrot/date, cornmeal, sweet potato, and banana nut.

2. by Alex Davis on Oct 7, 2009 at 8:52 AM PDT

I don’t yet own a waffle iron, but all that’s gotta change with this recipe! Who will talk to me about the pros and cons of the types of waffle irons? Those hearts sure are pretty.

3. by Paul Corsa on Oct 17, 2009 at 6:07 AM PDT

Forgive my ignorance, but what is the difference between batter for waffles and batter for pancakes? How would you adapt one to the other? Thanks, Paul

4. by chocophile on Oct 17, 2009 at 11:55 AM PDT

Hi Alex, Hi Paul,

I think one of each, a five of hearts design and a Belgian style waffle maker would be ideal; however, if you don’t want to spring for two, I’d go with the five of hearts thinner waffler.
I make a batch of waffles, let them cool on a rack. Put all in a plastic bag in the fridge, and toast up as wanted.
Recently, I have been using them for open-faced sandwiches, like almond butter and banana, Kipper salad with apple and celery, or just melted cheese and chutney.
BTW, you can get a good second hand waffle iron on ebay, sometimes.

As for the batter dilemma, I know you are supposed to make a batter with beaten egg whites for waffles, but that’s just too tedious. I make the same batter for both pancakes and waffles, but the waffle batter gets thinned out a bit.

If you love chocolate check out my website: chocolateratings.wordpress.com


5. by Emma Hirsch on Jan 8, 2010 at 6:44 PM PST

I usually go for the pumpkin pancake box from the store. I haven’t tried these yet, but I will. Homemade is better!

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