From Pastry Affair
Serves 3 to 4
3 tablespoons brown sugar, packed
2 large eggs
1 cup canned pumpkin puree
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup milk
1 ½ cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
1. Preheat waffle iron. Spray with nonstick cooking spray.
2. In a large bowl, whisk together sugar, eggs, pumpkin puree, butter, vanilla, and milk until smooth. Gently mix in remaining dry ingredients, whisking just until smooth.
3. Spoon batter into hot waffle iron, spreading to the edges as needed (batter will be very thick). Cook until lightly browned and slightly crispy on the outside (or to preferred doneness). Serve warm.
Brought to you by The Busty Baker (http://www.bustybaker.com)
Original Post: http://ladolcivita.blogspot.com/2013/10/pumpkin-waffles.html
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