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!