These Pumpkin Waffles really hit the spot. They are crisp and perfectly spiced to smell like fall heaven. Then I topped these with freshly whipped cream, pecans, and warm maple syrup. I won’t go back to plain waffles, at least not until January 1st.
It is amazing how much the weather and the date on the calendar dictate what we crave. If you offered me pumpkin anything January through September, I could only enjoy it in the smallest quantities. Then the calendar changes to October, and BAM!! Give me pumpkin!!! Pumpkin pie, and toasted pumpkin seeds are a given, but I love to use pumpkin in unexpected ways too.
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”-Jim Davis
- 2 C All Purpose Flour
- 1.5 C Canned Pumpkin Plain Pumpkin, not Pie Filling
- 4 Tbsp Butter
- 3 Tbsp Sugar
- 1.5 C Milk
- 1 Tsp Vanilla
- 1 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1/2 Tsp Allspice
- 1 Tsp Baking Soda
- 1 Tbsp Corn Starch
- Plug in waffle maker and let it get hot before pouring any batter into it.
- In a large bowl mix flour, baking soda, corn starch, cinnamon, ginger, and allspice together.
- Melt butter in small bowl or cup in the microwave. Then add to flour.
- Add pumpkin, egg, milk, vanilla extract, and sugar to dry ingredients.
- Mix with a whisk until you have a smooth batter that slowly runs off whisk when you lift it away.
- Pour batter into waffle maker, and cook until crisp. (Every waffle maker is a bit different, but this batter needed to be cooked on a high setting in my machine.)