One of my favorite parts of being in our new home is having the space again to host parties. I seriously can’t get enough of them! I LOVE people and I love having an excuse to get together and eat good food. I live in a little more of a remote place now, so I have to try extra hard to get to know my neighbors.
I had the chance today to have some beautiful ladies over for a brunch and it was so fun. I decided to serve a family favorite recipe, Pumpkin Waffles. My mom got this recipe when I was in Kindergarten and we ate it for a Halloween party. Ever since then there isn’t a weekend in the fall that my kids don’t whip up a batch of these waffles for breakfast. They really are sweet, gooey yumminess!
This time I decided to make up at batch of a caramel syrup. The combination of caramel and pumpkin go perfectly together and take these waffles over the top! Here is the recipes for you to enjoy. And hey, invite some neighbors over and get to know them over a warm waffle. It will do wonders for the soul (and the belly!).
We make these waffles probably 100 times in a year, and most of those in the fall and winter. As soon as fall comes around, this becomes our go-to breakfast of choice.
1 lb. pumpkin (small can)
½ cup vegetable oil
½ cup water
2 ½ cup flour
½ cup sugar
1 ½ tsp. Baking soda
1 ¼ tsp. Salt
¾ tsp. Nutmeg
1 tsp. cinnamon
In a large mixing bowl, whisk together all of the wet ingredients. Once that is mixed, add all of the dry ingredients. Once the batter is smooth, prepare to make the waffles. Heat a waffle iron to medium heat. Spray the waffle iron heavily with cooking spray. Pour scoopfuls of the batter into the waffle maker. Cook until the waffle is golden brown. Remove the waffle and serve with whipping cream and/or syrup.
If using a large can of pumpkin, just double all of the other ingredients.
If you are using a large pumpkin can, don’t be afraid to double this recipe. Your family will gobble them up and if they don’t, you can freeze the extras for a later day.
Keywords: Pumpkin Waffles, Breakfast, Waffles, Salted Caramel, Fall Recipes
This creamy, sweet and slightly salty caramel syrup is to die for! It’s great on any of your favorite desserts or waffles. This recipe is versatile and a good one to keep handy!
2 sticks butter
1 cup white sugar
1 cup brown sugar
1/4 cup maple syrup
1 (12 oz.) can evaporated milk
1/2 tsp. salt
2 tsp. vanilla extract
In a sauce pan, add the butter to the pan and heat on medium heat until the butter begins to melt.
Add the syrup, white and brown sugar and stir until the sugar starts to soften and combine. Bring the mixture to a low boil and continue to stir until the sugar starts to dissolve.
Add the evaporated milk to the mixture and continue to stir until smooth and melted.
Add the salt and vanilla extract and remove from the heat.
This salted caramel recipe is delicious on your favorite ice cream, on pancakes, over bread pudding, or just by the spoonful. It’s a great recipe to keep on hand anytime you need a caramel topping of any kind.
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