My Pumpkin Waffles (makes 12 4-inch waffles)

Prep Time: 5 mins Cook Time: 10 mins

nut free

Ingredients

  • 2 1/2 cups all purpose flour
  • 1/3 cup light brown sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 4 large eggs
  • 2 cups buttermilk
  • 1 cup pumpkin puree
  • 6 tablespoons melted butter

Preparation

1. Preheat waffle iron.

2. Sift first 7 ingredients into a bowl.

3. In a separate bowl whisk the remaining ingredients.

4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.

5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.

6. Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.



To Freeze: Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.