INGREDIENTS
3 large eggs
1- 1/4 cups buttermilk
6 TBS (3/4 stick) unsalted butter
2 cups all-purpose flour
2 TBS granulated sugar
1 TBS pumpkin pie spice
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
3/4 cup pumpkin purée
optional add in chocolate chips
Cooking spray
INSTRUCTIONS
1. Place 3 large eggs and 1- 1/4 cups buttermilk in a medium bowl and let sit at room temperature for 30 minutes. Meanwhile, prepare the remaining ingredients.
2. Cut 6 tablespoons unsalted butter into 4 pieces and place in a small microwave-safe bowl. Microwave on high until just melted, about 30 seconds. (Alternatively, melt in a small saucepan on the stovetop over low heat.) Let cool slightly.
3. Heat a waffle iron according to the manufacturer's instructions.
4. Place 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking soda in a medium bowl and whisk to combine.
5. Add the melted butter and 3/4 cup pumpkin purée to the bowl of eggs and buttermilk. Whisk to combine. Pour into the flour mixture and stir until mostly incorporated and no streaks of dry flour remain. (A few lumps are okay.) Fold in chocolate chips if desired.
6. Grease the waffle iron with cooking spray. Spoon or pour the batter into the waffle iron and cook according to the manufacturer's instructions, usually for 3 to 5 minutes. (You will need 1/2 to 2/3 cup of batter per waffle for a Belgian or big waffle maker, but the size can vary quite a bit. Consult the manufacturer's instructions for each model for specific guidelines.)
7. Transfer cooked waffles to a baking sheet and keep warm in the oven if desired.
Cooking spray
INSTRUCTIONS
1. Place 3 large eggs and 1- 1/4 cups buttermilk in a medium bowl and let sit at room temperature for 30 minutes. Meanwhile, prepare the remaining ingredients.
2. Cut 6 tablespoons unsalted butter into 4 pieces and place in a small microwave-safe bowl. Microwave on high until just melted, about 30 seconds. (Alternatively, melt in a small saucepan on the stovetop over low heat.) Let cool slightly.
3. Heat a waffle iron according to the manufacturer's instructions.
4. Place 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking soda in a medium bowl and whisk to combine.
5. Add the melted butter and 3/4 cup pumpkin purée to the bowl of eggs and buttermilk. Whisk to combine. Pour into the flour mixture and stir until mostly incorporated and no streaks of dry flour remain. (A few lumps are okay.) Fold in chocolate chips if desired.
6. Grease the waffle iron with cooking spray. Spoon or pour the batter into the waffle iron and cook according to the manufacturer's instructions, usually for 3 to 5 minutes. (You will need 1/2 to 2/3 cup of batter per waffle for a Belgian or big waffle maker, but the size can vary quite a bit. Consult the manufacturer's instructions for each model for specific guidelines.)
7. Transfer cooked waffles to a baking sheet and keep warm in the oven if desired.
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