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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat a waffle iron. | 2. If you want to hold the finished waffles until serving time, preheat an oven to 200°F (93°C). | 3. Melt the butter, set aside. | 4. In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt. | 5. Using a rubber spatula, or handheld electric mixer, mix together well. | 6. Stir in the flour, baking powder and baking soda. | 7. The mixture will be thick and a little lumpy. | 8. Don’t try to smooth it out; just mix until the ingredients are incorporated. | 9. In another bowl, beat together the milk, sour cream, eggs, rum and vanilla. | 10. Add the liquid ingredients to the pumpkin mixture and stir until combined. | 11. Fold in the melted butter. | 12. Whether or not your waffle iron’s grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky. | 13. Brush or spray the grids again only if subsequent waffles stick. | 14. Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturer’s instructions) onto the hot iron. | 15. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden. | 16. If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest. | 17. Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and maple syrup. They’re great with a cup of hot or cold cider. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	5	tablespoons	unsalted	427.5	19.6425	13.3575	36.0
pumpkin puree	1	cup	canned	-	-	-	-
dark brown sugar	1/2	cup		-	-	-	-
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
cinnamon	1 1/4	1/4	ground	-	-	-	-
ginger	1 1/4	1/4	peeled grated	-	-	-	-
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
nutmeg	1/8	teaspoon	grated	1.4438	0.1355	0.0161	0.0999
salt	1	pinch		-	-	-	-
purpose flour	1 1/3	1/3		-	-	-	-
double acting baking powder	1	tablespoon		-	-	-	-
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
milk	1	cup		148.84	11.6632	7.686	7.9788
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
egg	2			143.0	0.72	12.56	9.51
dark rum	2	tablespoons		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
vanilla ice cream				-	-	-	-
maple syrup				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.