Pumpkin Waffles

These go great with warmed natural maple syrup.

Pumpkin Waffles – (adapted from Spiced Pumpkin Waffles)

• 1 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1 pinch salt
• 2 eggs
• 1/4 cup firmly packed brown sugar
• 1 cup canned pumpkin puree
• 1 cup milk
• 2/3 cup buttermilk – optional if you don’t have any up the milk to 1 2/3 cups.
  
• 4 tablespoons butter, melted and cooled

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.

Dry Ingredients

In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.

Gently fold in the flour mixture.

Waffle Batter

Waffle irons vary, so add as much batter as the manual says.  My cheap POS waffle iron uses about 3/4 cup of batter and cook for 4-5 minutes until perfectly done.  In my previous waffle experience I wrote how I burned my hands by holding the waffle iron lid closed.  Well I finally pulled a MacGyver and fixed it with a coat hanger.

Homemade lock made out of a coat hanger

When they are browned and the steam has stopped coming out of the waffle iron, they are done.

Browned and ready to eat.

These are great with a fresh maple syrup.

Topped with butter and syrup.