I had some canned pumpkin leftover from some muffins I made and pumpkin waffles sounded like an appealing way to put it to use. I was lucky to find this recipe from food.com and with a few tweaks, it immediately became a fall favorite.
INGREDIENTS:
1 cup all-purpose flour
1/2 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled
DIRECTIONS:
Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
Gently fold in the flour mixture.
Cook according to your waffle iron directions.
I served these with the "homemade fabulous syrup" which made them to die for!
Yield: 5 waffles
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