Pumpkin Waffles (4 servings)

• 2 cups flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• generous 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cut into pieces
• 1/2 cup milk (whole, 1%, skim, almond milk--use whatever you have)
• 1/2 cup light cream
• 1/2 cup canned pumpkin puree (not pumpkin pie mix)
• 3 eggs
• 1 teaspoon vanilla extract
• non-stick cooking spray

favorite toppings: warm maple syrup, whipped cream, raisins, chopped nuts--whatever you like!

-Heat your waffle iron according to manufacturer's directions

-Place the flour, sugar, baking powder, cinnamon, ginger nutmeg and salt into a food processor.

Pulse to combine.

-Add the butter pieces and pulse until no large pieces of butter remain and the mixture has the

appearance of course crumbs.

-In a large bowl, whisk together the milk, cream, pumpkin, eggs and vanilla until combined. Stir in the

dry ingredients just until combined. It will still be slightly lumpy.

-Lightly spray the waffle iron with non-stick cooking spray. Pour the batter onto the waffle iron

according to your manufacturer's directions. Repeat with the remaining batter, cooking until the

waffles are golden and crisp.

-Serve immediately with your favorite toppings!