Happy fall! Ok, ok, it's not quite fall yet, but I have already shifted over. My fall wreath is out, the scarecrow is in the front yard, and it's time to start cooking with PUMPKIN!! I love the flavor of pumpkin in all things, both sweet and savory. The health factor of pumpkin is just an added bonus.
My first foray into pumpkin this season was pumpkin waffles - something I have been itching to make since this time last year. They did NOT disappoint, especially when topped with a little maple syrup. Note, if you don't have all of the spices listed, a teaspoon to a teaspoon and a half of pumpkin pie spice would be a good alternative. (Sorry, the picture is a bit blurry!)
Yields 4 Belgian waffles. Could also be used with a traditional waffle maker.
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger (I used a little less than this - I think ginger can be overwhelming at times)
Tiny pinch of salt
2 Tbsp. firmly packed brown sugar
1/2 cup canned pumpkin puree (not pumpkin pie filling!)
7/8 cup milk (just eyeball it - a little less than a cup and you'll be fine. Remember, you can always add more but you can't really take it out once you've put it in.)
2 Tbsp. butter, melted
Nonstick cooking spray
Preheat waffle iron. Spray with nonstick cooking spray.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
In a second, medium-sized bowl, mix eggs, sugar, pumpkin, milk, and butter, beating well. Gently fold into flour mixture.
Divide into four even-sized portions (I used about 3/4 to 1 cup each), and cook according to your waffle iron's directions, typically around 4-5 minutes each.
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