3 Tips for Overnight Pumpkin Pecan Waffles

It’s that time of year again – Fall – when our thoughts and tastes turn to all things pumpkin! In today’s post it’s my pleasure to share a wonderful pumpkin recipe with you – Overnight Pumpkin Pecan Waffles!

Overnight Pumpkin Pecan Waffles are fluffy, golden-brown waffles made with a batter containing yeast, which gives them a great texture, and flavored with pumpkin, pumpkin pie spice and chopped pecans. The batter is mixed the night before you plan to cook the waffles then  covered and allowed to stand overnight at room temperature to allow the batter to rise. In addition, eggs and pecans are not added to the batter until the morning you plan to make the waffles.

The Recipe

Overnight Pumpkin Pecan Waffles
Yields 5
Fluffy, golden-brown waffles made with pumpkin, pumpkin pie spice, chopped pecans and raised with yeast. The batter is mixed the night before the waffles are to be served.
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  1. 1/2 cup warm water (105-110 degrees F.)
  2. 1 packet of active dry yeast (2-3 teaspoons)
  3. 1 cup milk
  4. 1/2 stick unsalted butter (1/4 cup)
  5. 1/3 cup packed brown sugar
  6. 1 teaspoon pumpkin pie spice
  7. 1/2 teaspoon salt
  8. 1 cup canned pumpkin puree
  9. 2 cups all-purpose flour
  10. 2 large eggs
  11. 2/3 cup finely chopped pecans
  12. Maple Syrup
  1. Combine warm water and yeast and let stand until slightly foamy, about 10-15 minutes.
  2. In a small saucepan, heat butter and milk over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spice, salt and pumpkin puree.
  3. Add yeast to pumpkin mixture, then whisk in the flour until combined.
  4. Cover and let stand overnight at room temperature. (Batter may be covered and refrigerated for up to 3 days.)
  5. Preheat waffle iron. Whisk eggs into batter, then fold in the pecans. Make waffles according to manufacturer's instructions. Serve with maple syrup.
  1. Note: Batter may be covered and refrigerated for up to 3 days. What a nice holiday breakfast this would make to serve family and/or guests!
SILVER FOODIE http://www.silverfoodie.com/

 3 Tips for Successful Overnight Pumpkin Pecan Waffles

First, make sure the water is the correct temperature in which to dissolve the yeast. Use a food thermometer and make sure the water temperature is not too hot or the yeast may be inactivated instead of activated! For this recipe, the temperature should be around 105-110° F. Allow the yeast 10-15 minutes to become foamy. If it doesn’t foam up at all, then the yeast is probably no longer good.

Check water temperature with a food thermometer.

Secondly, when heating the butter and milk together, be sure to use medium heat. Remove the milk mixture from the heat source as soon as the butter is melted and let it sit for a few minutes before adding in the yeast. Again, if the milk mixture is too hot, the yeast may be destroyed by the excess heat. The food thermometer may be used to check the temperature of the milk mixture as well.

Thirdly, be sure to cover the batter and let it stand overnight at room temperature, probably on the counter in your kitchen. Do not add the eggs until the next morning! The batter may be covered and refrigerated for up to 3 days. When ready to cook the Overnight Pumpkin Pecan Waffles, whisk in the eggs and then fold in the chopped pecans.

Did You Know?

Pumpkins belong to the same family as winter squash. Now grown all around the world, pumpkins originated in North America. One of the most popular crops in the United States, 1.5 billion pounds of pumpkins are produced here annually. Pumpkins are associated with harvest time and pumpkin pie is the traditional dessert served at Thanksgiving in the United States and Canada.

Providing 26 calories per 3.5 ounces as well as fiber, pumpkins are a healthy food and versatile in their uses for cooking. Pumpkins are a good source of Vitamin A related to their beta carotene content. In 2003 Starbucks introduced Pumpkin Spice Latte which started a real trend in pumpkin-flavored food products.

If you’d like to see more Silver Foodie recipes using pumpkin, click on one of the below links.

Cinnamon Pumpkin Flan

My Grandmother’s Praline Pumpkin Pie

I hope you’re enjoying some great Fall weather wherever you live! Make some Overnight Pumpkin Pecan Waffles soon! By the way, if you like bacon, have some with the Overnight Pumpkin Pecan Waffles! Delicious!

Remember to Savor the Flavor!


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I share my recipes with many Link Parties throughout the week. For a list of Link Parties in which I participate, click on Link Parties on the header menu bar or scroll down the right sidebar.

Bake a Batch of Brown Sugar Banana Nut Muffins

Brown Sugar Banana Nut Muffins

This morning when I walked into the kitchen the first thing I noticed was a bunch of bananas getting pretty dark! What could I do with them, besides freezing them for later use? The saying that says, “when life gives you lemons, make lemonade” inspired me to think “when life gives me dark bananas, make Brown Sugar Banana Nut Muffins!”

The recipe for Brown Sugar Banana Nut Muffins specifies that ripe bananas, almost black, are perfect for this recipe. Bananas get softer and sweeter as they ripen, making this a great banana-flavored muffin. Chopped pecans are toasted and placed on top of the muffin batter adding both crunchiness and flavor to these muffins.

The Cake Method

Brown Sugar Banana Nut muffins are prepared using the “cake method” that was also used in my post Jordan Marsh Blueberry Muffins. The cake method of making muffins uses a mixer to beat the butter until it is creamy. Then the brown sugar and eggs are added. Mashed bananas, buttermilk and vanilla are mixed together in a bowl.

The dry ingredients – flour, baking soda, baking powder and salt are combined in another bowl. The liquid ingredients and the dry ingredients are added alternately to the butter-brown sugar mixture until the batter comes together. Don’t overmix or there will possibly be tunnels and/or holes in the finished muffins!

Brown Sugar Banana Nut Muffins Recipe

Brown Sugar Banana Nut Muffins
Yields 12
A rich, crunchy banana muffin topped with toasted pecan pieces. A great way to use up bananas that are getting ripe!
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Prep Time
10 min
Prep Time
10 min
  1. 1/2 cup butter, softened
  2. 1 cup firmly packed brown sugar
  3. 2 large eggs
  4. 1 cup mashed ripe bananas (2 large)
  5. 1/4 cup buttermilk
  6. 1 teaspoon vanilla extract
  7. 2 1/4 cups all-purpose flour
  8. 3/4 teaspoon baking soda
  9. 1/2 teaspoon baking powder
  10. 1/2 teaspoon salt
  11. 1/2 cup toasted chopped pecans
  1. Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each additionl
  2. Stir together mashed bananas, buttermilk and vanilla.
  3. Stir together flour, baking soda, baking powder and salt; add to butter mixture alternately with banana mixture, beginning and ending with the flour mixture.
  4. Beat at low speed just until blended after each addition. Do not overbeat!
  5. Spoon batter into 12 lightly greased muffin tins, filling two-thirds full.
  6. Sprinkle toasted pecan pieces evenly over muffins.
  7. Bake at 350 degrees F. for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans immediately and cool 10 minutes on wire racks
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Tasty Tips

When I started making these muffins this morning, I realized I didn’t have any buttermilk. If you don’t have buttermilk on hand, there’s no need to run to the store! Just add 3/4 teaspoon of lemon juice or vinegar to the milk and let it sit a few minutes before using.

To toast the pecans I put them in a small pan and placed them in the 350° oven that was preheated to bake the muffins. The pecans were toasted in 8 minutes or so – I didn’t want them too dark as I knew these pecan pieces would be baked again when they graced the top of the Brown Sugar Banana Nut Muffins.

Muffins freeze well and make a quick breakfast when you’re in a rush. Just wrap a frozen muffin in a paper towel and microwave it until it is heated through for bakery-fresh flavor. (Microwaves vary so check yours for how long it takes to reheat a frozen muffin.  A frozen muffin takes 1 minute in my microwave to be ready to eat.)

If bananas go uneaten at our house, I slice them and freeze them for future smoothies! My husband likes to slice bananas in half lengthwise, spread peanut butter on one half and then place the other half on top of the peanut butter. Wrap the peanut butter bananas in plastic wrap and freeze them. When ready to eat, just slice them into bite-sized pieces for a really cool and delicious treat!

I hope the next time you have some really ripe bananas in your kitchen that you’ll try baking a batch of Brown Sugar Banana Nut Muffins! Muffins make such a great treat at breakfast, brunch or any time!

Remember to Savor the Flavor!


*If you’d like to receive new Silver Foodie posts automatically, please enter your e-mail address in the space under “Silver Foodie Updates” on the right side bar, then click “Sign up.” Thank you!

I’ll share this recipe with many Link Parties this week. For a list of Link Parties in which I participate please click on Link Parties on the header menu bar or scroll down the right sidebar.

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