I’m obsessed with pumpkin recipes this time of year. Last week I told you about my favorite fall snack, pumpkin apple dip. Now I’m adding the flavor to my breakfast with these HOMEMADE SPICED PUMPKIN WAFFLES. Drizzle these lovelies with a little warm maple syrup and serve them with a fresh-brewed cup of coffee. Drool.
Recipe from Country Living Magazine insert I found a mazillion years ago.
2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cloves
4 large eggs
2 cups (1 pint) buttermilk
1 cup canned pumpkin
1/2 cup dark brown sugar
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Heat waffle iron. (Mine is an $8 garage sale model.) Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large bowl and set aside.
Whisk the eggs, buttermilk, pumpkin, brown sugar, butter, and vanilla together in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth.
Generously coat the waffle iron pates with cooking spray and cook the batter in the waffle iron as recommended in the manufacturer’s instructions. Repeat with the remaining batter.
A couple of notes. Your house will smell AMAZING when you make these. I usually double the recipe and put a batch in the freezer. Then when I want to chow down (or smell) some pumpkin goodness I pull one out and pop it in the toaster. Mmmmm.