Pumpkin Waffles

We’ve been making these pumpkin waffles for a while now, they’ve become a family favourite.  I say we, but actually my husband is the one who usually makes breakfast on the weekend.  These Pumpkin Waffles are so yummy that he usually makes a double batch of them.  The extras get individually frozen on a cookie sheet, and then stored in the freezer in a ziplock for great breakfasts on a school day.  Just take one out of the freezer and warm it up in the toaster.  How to make your Monday morning a little bit better.

These are the perfect fall treat, easy to make, and the taste of pumpkin that every autumn should include.  If you didn’t have a waffle maker, you could make these into pancakes.

Pumpkin Waffles

Print

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp ground cinnamon
• 2 tsp baking powder
• 1 tsp ground ginger
• 1 tsp nutmeg
• 1/2 tsp baking soda
• 3 eggs
• 1 1/2 cups milk
• 3/4 cup canned pumpkin puree
• 2 tbsp butter, melted
• cooking Spray
• 1/3 cup toasted pecans, chopped
• whip cream
• maple syrup

Instructions

1. Preheat waffle iron.
2. Combine flour, sugar, cinnamon, baking powder, ginger, nutmeg and baking soda in a large bowl; mix well and set aside.
3. Whisk together eggs, milk, pumpkin puree and butter in another large bowl.
4. Stir in flour mixture until a slightly lumpy batter forms.
5. Spray waffle iron with cooking spray; add batter and cook until waffles are set and golden brown, about 2 minutes.
6. Toast pecans in a dry frying pan on a medium heat, watch carefully so they don’t burn. Chop.
7. Serve waffles sprinkled with chopped pecans, whip cream and drizzled with real maple syrup.

With these as a yummy treat on a cool fall morning, life really is a party.