These fluffy pumpkin buttermilk waffles will make your fall complete. Make a few batches and freeze for later eats!

Pumpkin Buttermilk Waffles using @KitchenAidUSA Waffle Baker from KatiesCucina.com

As promised earlier this week, I’m sharing a pumpkin recipe. My recipe for the fluffiest Pumpkin Buttermilk Waffles! Then of course, I topped these waffles with freshly whipped cream, pecans, and my sinfully delicious salted maple caramel sauce.  I can’t wait to share this recipe with my family when they travel to our home for Thanksgiving.

Pumpkin Buttermilk Waffles using @KitchenAidUSA Waffle Baker from KatiesCucina.com

I’ve partnered up with KitchenAid on a very special program called “Pass the Plate“. Last month, was Breast Cancer Awareness Month (I realize I’m a little late to the party–and yes, its the baby’s fault). Here is how the program works:

The recipe is a snap: make a meal, serve it on our uniquely-marked Villeroy & Boch
plates, and share it with someone special. That person then keeps it and passes it on
to the next. The best part is once your plate is registered, each recipient can add to the
plate’s journey, and we’ll add to the donation total. For every person who registers their
plate, we’ll give $5 to Susan G. Komen®.  

This year, Jacques Pepin created a unique design on a Villeroy and Boch plate. It’s beautiful and a nice large plate to share a large meal on it with the ones you love–like my Pumpkin Buttermilk Waffles. KitchenAid has been a long standing partner with Susan G. Komen® and the Cook For the Cure program. I love the idea of sharing a meal with someone you love and passing on the plate–all to raise money for a great cause!

Pumpkin Buttermilk Waffles using @KitchenAidUSA Waffle Baker from KatiesCucina.com

Just because its not October any more doesn’t mean, you can’t still participate in the “Pass the Plate” program. We need to raise awareness and money for breast cancer research year-round not just during the month of October. So how far will your plate go? And if you serve these pumpkin buttermilk waffles on them… well I’m sure it will go a tad-bit further!

Katie Original Recipe

Pumpkin Buttermilk Waffles

Prep Time: 10 minutes

Cook Time: 3.5 minutes

Total Time: 17 minutes

Yield: 4-1/2 waffles

Pumpkin Buttermilk Waffles

Ingredients

  • 2 large eggs
  • 1-1/2 cups buttermilk
  • 1 stick unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin puree
  • 1-3/4 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • Optional: freshly whipped cream, pecans, and salted maple caramel sauce

Directions

  1. Preheat KitchenAid Waffle Baker.
  2. In a KitchenAid Stand Mixer, mix on "stir" setting the eggs, buttermilk, unsalted, vanilla extract, and pumpkin puree for 30 seconds.
  3. In a separate bowl, combine all the dry ingredients, all-purpose flour, pumpkin pie spice, sugar, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients, mix on "stir" setting for 10 seconds then bump up to speed 2 for an additional 20 seconds. Scrape down the sides of the bowl and mix again for another 5-10 seconds.
  5. Spray the KitchenAid Waffle Baker with cooking spray, ladle 1 cup batter into Waffle Baker. Cook for 3 minutes and 15 seconds.
  6. Serve with freshly whipped cream, pecans, and salted maple caramel sauce
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Disclaimer: I received the plate for free; however, I was not compensated to create this recipe. I love KitchenAid and support the cause. As always all opinions are my own. 


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Pumpkin Pie Ice Cream

I’ve been dreaming up some pumpkin ice cream recipes in my head. I wasn’t quite confident, so I started browsing around on the internet, and happened to like this recipe the best; however, I still modified it after reading comments from the recipe. Many people did not feel like the pumpkin flavor was fully their. That’s why I doubled the pumpkin puree the recipe called for and combined the puree and spices into the warm milk mixture. That way the flavors could nicely marry and saturate in one-another. 

I can honestly say… I like pumpkin. I like it way more this year than I have in past year. On Monday I posted about the Pumpkin Spice Bundt Cake I recently made and now this ice cream. Both will make you feel head over heals in love with pumpkin. 

Adapted from: Food Network

 

Pumpkin Pie Ice Cream

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 12 cups

Ingredients

  • 4 cups half and half
  • 2 cups heavy whipping cream
  • 1 tsp granulated vanilla bean OR 2 Vanilla beans
  • 1-1/2 cups white sugar
  • 1/4 cup brown sugar
  • 1 15oz can of Pumpkin Puree
  • 1 tsp each; nutmeg and cinnamon
  • 1/2 tsp ground ginger
  • 5 whole cloves
  • Optional: Graham Cracker Crumbs & Whipped Cream

Directions

  1. Combine half and half, and heavy whipping cream in a large sauce pan. Stir in white sugar, followed by granulated vanilla bean. *If you do not have granulated vanilla bean, split and scrap 2 vanilla beans into the dairy/sugar mixture. Do not bring the mixture to a boil--the mixture should reach around 170 degrees. Add 1 can of pumpkin puree and all of the spices. Mix until everything is incorporated and pumpkin has broken down. Add quarter cup of brown sugar, mix well, and then bring off of heat.
  2. Pour warm spiced milk mixture into containers and seal tightly. Chill the batter in the refrigerator over night.
  3. The next day, strain the batter so that you remove any clumps that may have formed and the whole cloves *and vanilla bean pods if used. Freeze the ice cream batter in ice cream maker according to the manufacturer's instructions.
  4. Once the ice cream has churned let it harden in freezer for at least 2-4 hours prior to being served. Scoop portions of ice cream out and top with graham cracker crumbs and whipped cream if desired!
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