Waffles are my favorite, second to crepes. Pancakes I can leave any day - they leave me feeling heavy and bloated and the taste isn't worth all that. But one or two of these pumpkin waffles...oh man!! Enough of this - get to making them so you can eat.
- 2 cups flour
- 1/4 cup brown sugar (I did not pack this down)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (I used kosher salt)
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice (I make my own blend because I have all the components)
- 1/2 teaspoon nutmeg
- 3 eggs
- 1 1/2 cup milk
- 3 tablespoons butter, melted
- 1 cup plain pumpkin puree
Mix all the dry ingredients in a bowl and set aside. Mix wet ingredients in a separate bowl, then just mix in the dry ingredients (you don't want to overmix, otherwise the waffles become tougher/more dense. If you have dense people in your life, you know you don't need dense waffles. Use your waffle-maker as directed by the manufacturer.
You can drizzle maple syrup and a little more cinnamon - or add a small mound of whipped cream to it (after a bunch makes it into your mouth).
*I froze the extras in baggies for breakfasts during the week.
**I also made a double batch of dry ingredients to have on-hand for another day. I was going to mail a jar to my dear friend, Hasti Kashfia of I am Blessed Boutique, but gluten is her kryptonite. Now I have to make a non-gluten version...this gluten stuff is killing me now.