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Pumpkin Spice Liège Waffles

September 29, 2014 by Lisa at Waffle Pantry 7 Comments

Welcome autumn with Pumpkin Spice Liege waffles! Delicious things happen when you marry the perfection of Liege waffles with the fall flavors of pumpkin and spice.

WafflePantry-Pumpkin-Liege-Waffles

The recipe is adapted from our popular Liege waffle recipe to include pumpkin purée and pumpkin pie spice. Most markets offer a pre-blended pumpkin spice mix which usually include some combination of cinnamon, nutmeg, ginger, clove and allspice. If you have these spices in your pantry, you can easily make your own blend of pumpkin pie spice.

The waffles taste true to the Liege tradition with a bonus. Pumpkin adds both a healthier spin and a gorgeous hue to the dough. Enjoy the waffles with a hot toddy or a steamy latte and you’ll be fortified for the cooling weather.

INGREDIENTS

  • 2 cups French T55 flour
  • 2 cups French T45 flour
  • 1 cup milk
  • 1/3 cup brown sugar
  • 1 generous pinch of salt
  • 2 eggs
  • 2 1/2 instant dry yeast
  • 10 ounces butter
  • 5 tablespoons pumpkin purée
  • 1 pinch of nutmeg
  • 1 tablespoon pumpkin pie spice
  • 1 cup Waffle Pantry Belgian pearl sugar

DIRECTIONS

  1. Gently heat milk until lukewarm. Pour milk into a small bowl and add yeast. Allow several minutes for yeast to dissolve.
  2. Combine flour, eggs, brown sugar, pumpkin purée, nutmeg and salt in large bowl.
  3. Add milk and yeast to the large bowl of ingredients to form the dough.
  4. Add butter (be sure it is at room temperature) to dough. The dough should become a little sticky in texture.WafflePantry-Pumpkin-Spice-Waffle-Dough
  5. Cover the bowl of dough and allow to rest for 2 to 3 hours. The dough’s volume should double.
  6. Once risen, sprinkle the pumpkin spice onto dough.  Gently mix to allow the air to be released from within the dough. Avoid over mixing and you’ll be rewarded with pretty swirls of spice.WafflePantry-Pumpkin-Liege-Waffle-Recipe
  7. Fold Belgian pearl sugar into the dough.
  8. Divide the dough into 12 roughly palm-sized balls and allow to rest for 15 minutes.WafflePantry-Pumpkin-Liege-Waffle-Dough
  9. Pre-heat waffle iron and add each individual dough ball to the machine once it has reached cooking temperature. Monitor for doneness and preferred golden color.

WafflePantry-Pumpkin-SPICE-WafflesServe alone, with a drizzle of pure maple syrup or a healthy scoop of vanilla bean ice cream. Enjoy immediately or freeze for a treat all fall and winter long!

Serving size: approximately 12 Liege waffles

WafflePantry-Pumpkin-Liege-Waffles
Print Recipe

Pumpkin Spice Liege Waffle

The recipe is adapted from our popular Liege waffle recipe to include pumpkin purée and pumpkin pie spice.

Prep Time30 mins
Cook Time30 mins
Proofing Time2 hrs 30 mins
Total Time3 hrs 30 mins
Course: Breakfast, brunch, Dessert
Cuisine: belgian
Keyword: belgian liege waffles, holiday recipes, holiday waffles, liege waffles, pumpkin liege waffles, pumpkin waffles
Servings: 12 Liege Waffles
Author: Waffle Pantry

Ingredients

  • 2 cups all-purpose flour
  • 2 cups bread flour
  • 1 cup milk
  • 6 tbsp brown sugar
  • 1 pinch salt generous
  • 2 eggs
  • 2 1/2 tsp instant dry yeast
  • 2 1/2 sticks butter
  • 1 tbsp pumpkin pie spice
  • 1 cup Waffle Pantry Belgian Pearl Sugar
  • 2 tsp vanilla extract
  • 1 pinch nutmeg
  • 5 tbsp 5 tablespoons pumpkin purée

Instructions

  • Gently heat milk until lukewarm. Pour milk into a small bowl and add yeast. Allow several minutes for yeast to dissolve.
  • Combine flour, eggs, brown sugar, pumpkin purée, nutmeg and salt in large bowl.
  • Add milk and yeast to the large bowl of ingredients to form the dough.
    WafflePantry-Pumpkin-Spice-Waffle-Dough
  • Add butter (be sure it is at room temperature) to dough. The dough should become a little sticky in texture.
  • Cover the bowl of dough and allow to rest for 2 to 3 hours. The dough’s volume should double.
  • Once risen, sprinkle the pumpkin spice onto dough. Gently mix to allow the air to be released from within the dough. Avoid over mixing and you’ll be rewarded with pretty swirls of spice.
    WafflePantry-Pumpkin-Liege-Waffle-Recipe
  • Fold Belgian pearl sugar into the dough.
  • Divide the dough into 12 roughly palm-sized balls and allow to rest for 15 minutes.
    WafflePantry-Pumpkin-Liege-Waffle-Dough
  • Pre-heat waffle iron and add each individual dough ball to the machine once it has reached cooking temperature. Monitor for doneness and preferred golden color.
    WafflePantry-Pumpkin-SPICE-Waffles
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Filed Under: Baked Goods Tagged With: holiday, recipes, sweet, waffles

Previous Post: « Tips for Waffle Iron Care
Next Post: Instant Yeast vs. Active Dry Yeast »

Reader Interactions

Comments

  1. Marcia

    September 24, 2022 at 8:38 am

    Hi!

    I see in the instructions it calls for pumpkin puree but it’s not listed in the recipe. How much should be added to the recipe?

    Reply
    • Waffle Pantry

      September 24, 2022 at 8:58 am

      Hi Marcia,
      Thank you for bringing up the glitch. Please use 5 tablespoons of pumpkin purée and let us know if you have any further questions.
      Your Waffle Pantry team

      Reply
  2. Tadd Overstreet

    August 12, 2019 at 3:20 pm

    I see in the instructions that it calls for nutmeg in step 2, but nutmeg is not in the ingredient list. How much nutmeg should be added?

    Reply
    • Lisa at Waffle Pantry

      August 13, 2019 at 5:08 am

      Hi Tadd! Thank you for noting this out to us. You can go ahead and use one pinch of nutmeg. We have gone ahead and adjusted the recipe as well. Please let us know if you have any further questions. Happy Baking!

      Reply
  3. Luka

    April 24, 2015 at 2:17 pm

    first of all thank you : ) : )

    Reply
  4. Luka

    April 24, 2015 at 8:36 am

    Hello!

    milk should be whole milk? and a yeast active dry yeast or another one?
    thanks

    Reply
    • Lisa at Waffle Pantry

      April 24, 2015 at 8:40 am

      Hello Luka! You have the option to use whichever milk you prefer. Whole milk is always a good option. 🙂 You can use active dry yeast or instant yeast in our recipes.

      Thanks for your questions!

      Reply

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