Yes, I still have cans of pumpkin left over from the holidays. You’d think that I’d learn not to buy so much pumpkin but I just can’t resist a good sale. Besides that, adding pumpkin to waffles is like adding an extra vitamin to the morning’s breakfast. Canned pumpkin is rich in Vitamins A and C. Since this recipe only uses part of a regular sized can of pumpkin, this is a good one to plan on using the day after baking.
For the pumpkin waffles you will need:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
2 eggs
1 1/2 cups milk
4 tablespoons salted butter, melted
1/2 cup canned pumpkin
Directions:
Set up the waffle iron on a countertop or table within easy reach of the cook. Plug in the iron to preheat it.
In a medium-size mixing bowl, stir together the flour, sugar, baking powder, cinnamon, and pumpkin pie spice. In a separate mixing bowl, whisk together the eggs, milk, melted butter, and pumpkin. Pour the wet ingredients over the flour mixture and stir just until combined. (If you don’t do it this way, it will effect the texture of the finished waffles.)
Coat the preheated waffle iron with cooking spray. Pour the waffle batter onto the center of each section of the iron. I use a soup ladle but you can also use a 1/4 measuring cup.
Cook the waffles for about 4 to 5 minutes or until they are crispy and light brown.
Brown Sugar Syrup: Combine 1 cup of packed brown sugar, 1/2 cup of water and 2 tbsp of butter to a boil. Once the sugar is dissolved, the syrup is finished. Add just a little vanilla flavoring and remove from heat and cool slightly. Serve warm over waffles.