Pumpkin Buttermilk Waffles with Honeycrisp Apple Topping

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Pumpkin Buttermilk Waffles with Honeycrisp Apple Topping

It’s October now. It’s also the week of Thanksgiving and you know what that means. We have to do something with pumpkins and apples! This week used to follow the giant Harvest Celebration we used to put on at our farm and the last thing we felt like doing was baking MORE things after burning the midnight oil trying to make sure the tables in the refreshment tent were well-filled. We Martin ladies made pumpkin cheesecakes, apple cheesecakes, pumpkin cookies, apple cookies, squash soup, squash dip, apple oatmeal, apple squares, applesauce muffins, and more things than I can remember for thousands of people over the course of two days. We stopped hosting it when the event outgrew us. It was fun while it lasted, but all good things must come to an end sometime, right? It was, however, a great way to try new fall dishes on our willing and unsuspecting guinea pigs guests, and we could quickly tell which recipes were going to be keepers!

Anyway, trying to figure out what recipe to use for a pumpkin/apple combo blog reminded me of those weeks before the Harvest Celebration. I didn’t want to feature pie because I figure everyone’s already got their favourite pumpkin and apple pie recipes. If you don’t actually have one, I do have a few good ones that I could probably be persuaded to share. Instead, I figured maybe you’d all be glad for a Thanksgiving brunch idea so … here we are!

Pumpkin Buttermilk Waffles with Honeycrisp Apple Topping (2)

I came across this recipe by katiescucina.com awhile ago and I had a brand-new Belgian waffle maker that was waiting to be tried out, and pie pumpkins waiting to be roasted. I roasted the pumpkins, pureed them, and posted how to do that for you here. I’m just nice that way. Then I added an apple topping made with the ever-popular and extremely versatile Honeycrisp, and we ate it with sausage and swilled it all down with coffee. I love breakfast and will happily eat it any time of day; this time it was for supper. My husband declared it a winner. Mind you, he declares anything with apples in it a winner. Happy Thanksgiving to you all and be thankful for good things like pumpkins, apples and fall!

Pumpkin Buttermilk Waffles with Honeycrisp Apple Topping (3)

 

Pumpkin Buttermilk Waffles with Honeycrisp Apple Topping (4)

Martins Family Fruit Farm is stocked up on both pumpkins and apples, as well as any fall decor you might need! Although this post is sponsored by them, the views and stories are my own. 

Honeycrisp Apples

The Honeycrisp apple took the American world by storm several years ago. There has been no other apple in our long history of growing apples that has taken off so quickly and its fan base is still growing. And no wonder! It works for pretty well everything, doesn’t brown easily, holds its crunch for ages, and is sweetly tart with a honeyed juiciness. Many people who declare that they don’t like apples are surprised to find that they like the Honeycrisp. 

Pumpkin Buttermilk Waffles with Honeycrisp Apple Topping

Ingredients

WAFFLES: Pumpkin Buttermilk Waffles with Honeycrisp Apple Topping (3)

  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1/3 cup melted butter
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp. cinnamon, and 1/3 tsp. each of nutmeg, ginger, and cloves)

APPLE TOPPING:

  •  3 cups sliced peeled or unpeeled Honeycrisp apples
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter
  • maple syrup

Directions

WAFFLES: With a mixer, beat the eggs, buttermilk, melted butter, pumpkin, and vanilla on low for about 30 seconds. In a separate bowl, combine flour, sugar, baking powder, soda, salt, and spices. Add the dry ingredients to the wet ones, and mix on low again for a few seconds to combine, then turn the speed up slightly for another 10 seconds. Scrape down the sides and beat again just until combined. Let the mixture rest for about half an hour to allow the leavens to work. 

Preheat your waffle iron according to your manufacturer’s instructions. Spray with cooking spray or oil, then add 3/4 cup of batter to the pan, pouring it in a circle starting at the outside. Lower the lid and cook until the steam nearly stops and the light goes off. Remove with tongs and keep warm in a single layer on a cookie sheet while doing the rest. 

APPLE TOPPING: Meanwhile, you can prepare the apples by peeling them if desired, then slicing them in 1/2 inch thick slices (I used my apple slicer). Melt the butter in the pan, then add the apples, brown sugar, and cinnamon. Stir and fry on medium-high heat until the sauce becomes gooey and apples soften, but aren’t mushy. Serve on top of the waffles. Add maple syrup if you wish. This makes 5 or 6 waffles.

 

5 thoughts on “Pumpkin Buttermilk Waffles with Honeycrisp Apple Topping

    Roasted Pumpkin Puree « Orchard News and Chews said:
    October 4, 2018 at 10:42 am

    […] There are different methods of cooking the pumpkin; my mom used to halve them, peel them and cut them into large chunks into a large kettle, and for a number of years I did it that way too. But it’s hard and awkward to peel pumpkin, and when I discovered the roasting method later, I was quickly sold on it. It’s a matter of washing the pumpkins, breaking off the stems, cutting them in half and scraping out the seeds. Then you tip them upside down on a large baking sheet lined with foil, pour about an inch of hot water around them and bake them at 350°F for 60 to 90 minutes, until they’re soft when you poke them. I let them rest about 10 minutes, then turn them over and scoop out the pulp. Put the pulp into a blender or a large pot if you’re using an immersion blender. Blend it until there are no lumps left. Either scoop it into boxes for the freezer or into pint jars if you’re canning it. Now here’s the kicker; it takes three hours to can, unless you have a pressurized canner. Because of the low acidic nature of pumpkin and no preserving agents like sugar, salt, or vinegar, it takes that long to seal and stay sealed. Believe me, I know this from personal experience. It’s always a toss-up for me; the ease of freezing, then trusting my faulty memory to take it out of the freezer a day or two before I want to use it, or can it for three hours and have it at my fingertips at a moment’s notice. Sometimes I do both. This time I took the easy route and froze it. Now I’m going to use it in these delicious Pumpkin Buttermilk Waffles with Apple Topping! […]

    Like

    Jas said:
    October 5, 2018 at 8:32 pm

    You’re making me seriously reconsider my decision that we don’t need a waffle iron…. these look delicious! And that apple topping… gotta make that.

    Like

      rosekmartin responded:
      October 5, 2018 at 8:36 pm

      Yeah, a waffle iron is not something I use often, but I sure enjoy it when I do! And the apple topping is good on so many things, or all by itself. I always think of the fried apples at Cracker Barrel that I have loved for so long when I make them.

      Like

    Danette Martin said:
    October 17, 2018 at 7:00 pm

    Just got done eating pumpkin waffles and apple topping for our Wed. evening breakfast supper. Oh, my – they were so, sooo good! Thanks for the keeper recipe.

    Like

      rosekmartin responded:
      October 17, 2018 at 7:41 pm

      It makes me happy to hear that! Thanks for the positive feedback.

      Like

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