Monday, October 25, 2010

Pumpkin Waffles with Trail Mix Topping

Halloween falls on a Sunday this year, so ease into the scariest day of the year with this simple fall brunch recipe. Simply divine, these waffles taste like fluffy pumpkin pie for breakfast.

Pumpkin Waffles with Trail Mix Topping
Serves 4

For the Waffles:
1 ½ cups pumpkin puree (pumpkin pie filing)
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin-pie spice
½ cup packed light brown sugar
2 large eggs, separated
¼ cup plain Greek yogurt
1 cup whole milk
4 tablespoons unsalted butter, melted

For the Topping:
¼ cup slivered almonds
¼ cup raw sunflower seeds
1 ½ tablespoons pure maple syrup
Coarse salt
¼ cup dried cherries or cranberries
Whipped cream, for serving (optional)

Make the topping: Put the almonds, sunflower seeds and syrup in a bowl; mix thoroughly. Spread on 2 baking sheets lined with silicone mats or parchment paper and season with salt; bake until just golden, stirring several times, about 20 minutes. Cool completely on the pan, and then toss with the dried cherries.

Make the batter: Whisk the flour, baking powder, baking soda, salt and pumpkin-pie spice in a bowl. Whisk the sugar and egg yolks in a separate bowl, then whisk in 1 ½ cups strained pumpkin puree, the yogurt and milk. Whisk in the melted butter. Pour the pumpkin mixture into the flour mixture and stir with a rubber spatula until just combined (it will be lumpy). Beat the egg whites with a mixer until stiff, and then gently fold into the batter.

Cook the waffles: Preheat a waffle iron and grease it if it's not nonstick. Spoon in the batter and cook until golden brown. Keep warm in a 250 degree oven (directly on the rack) until serving. Serve with whipped cream, if desired, and sprinkle with the topping.

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