Pumpkin. It’s not just for pie anymore. Or November for that matter!
(Yes. Yes I did have two waffles. And bacon as a matter of fact. Who’s asking?)
To be festive, I made these on Thanksgiving morning but I wont be holding them hostage to the holiday season. Oh no, these babies are going to be year round.
I think there are two kinds of people in this word: waffle people and pancake people.
Whenever I used to frequent the Waffle House in my younger days a waffle was always a part of the smorgasbord that they laid out in front of me.
Don’t get me wrong, I like pancakes but I am definitely on TEAM WAFFLE! The way the iron pressed craters hold onto the syrup gets me every time.
Enough with the mushy waffle loving.
Adding powdered sugar and real maple syrup are the last hurdles between me and that waffle.
EVERYDAY PUMPKIN WAFFLES
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 pinch salt
1/4 cup firmly packed brown sugar
1 tablespoon white sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled
Powdered sugar for dusting
Instructions and directions:
Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well. Gently fold pumpkin mixture into the flour mixture. Mix together but do no over mix.
Cook according to your waffle iron directions.
I make these in my round waffle iron on medium and it uses about 1/3 cup batter per waffle.