These are best enjoyed warm with a little drizzle of the buttermilk frosting. This recipe was adapted from King Arthur Flour’s Harvest Pumpkin Scone recipe. Create delicious memories with ATasteforLiving.com!
- 3 T ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 tsp ground allspice
- ½ tsp ground cloves
- 2 ¾ cup AP flour
- ¼ cup dark muscovado sugar*
- 2 T maple sugar**
- 1 T baking powder
- ¾ tsp salt
- 1 ½ tsp pumpkin spice blend
- ½ cup cold butter cubed
- ½ cup finely diced candied ginger
- ⅔ cup pumpkin puree
- 2 large eggs
- ½ cup confectioner’s sugar
- 1 T buttermilk
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Preheat waffle iron.
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Mix together the ingredients for the pumpkin spice blend. If possible, use freshly grated nutmeg. You can truly taste the different. Store the leftover spice blend in a small glass container to use again.
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Into a large wide mixing bowl, sift together the flour, sugar, baking powder, salt, and pumpkin spice blend (only 1 ½ tsp is needed). Eliminate any lumps.
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Using a large fork or pastry cutter, work the butter into the dry mixture until a course crumble is achieved. It’s fine for a few marble sized pieces of butter to remain.
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Chop the candied ginger into tiny pieces. Before adding them to the dry mixture, place the chopped piece of ginger into a small bowl and sprinkle in a pinch of the flour mixture. Lightly coat the ginger to avoid clumping, and then add to the dry mixture.
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In a smaller separate bowl, mix together the pumpkin puree and eggs. If using Maple Syrup, add it here. Mix until smooth.
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Pour wet ingredients into the dry ingredients.
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With a large flat silicone spatula, carefully fold the ingredients together. It will seem very dry, but in time, they will mix together for a perfectly soft yet firm dough. Halfway through, you may want to use your hands to finish the mixing.
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As soon as the dough is formed together, stop mixing right away. You want to avoid overmixing.
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Form small golf ball sized portions of the dough. Place each ball into a section of your hot waffle iron. This portion size is not designed to fill the entire section of the waffle iron. Instead you’ll wind up with miniature sized waffles to enjoy! Bake time should about 5 minutes.
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Mix the frosting ingredients together. Double the recipe if you want more frosting.
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Instead of baking the waffles the full 5 minutes, par bake them for 3 ½ minutes. Place the par baked waffles onto a cookie sheet and into a freezer for 60 minutes. Then store the frozen waffles in a glass storage container or freezer-safe zip top bag. The frosting can be stored separately in the fridge for 1-2 weeks.
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Take however many waffles you want from the freezer, keeping the rest properly stored away. Place onto a baking sheet into an unheated oven. Turn on the oven to 375º F. As it’s preheating, the waffles will gradually defrost and finish baking. By the time the oven buzzer goes off, the waffles should be ready to eat. If not, simply turn off the oven keeping the waffle inside for another couple minutes, letting the residual heat finish warming them up. When they’re ready, decorate them with frosting and enjoy warm!
*Or Dark Brown Sugar
**Or Maple Syrup—to be added to the wet ingredients.