Pumpkin Spice Waffes

20151228_082645Waffles are always a special treat at our house. These Belgian waffles were even more special since they were made with pureed pumpkin and fragrant winter spices.  Since I served these on the morning of our 52nd wedding anniversary, I dressed them with some whipped cream and berries, but the ones we made by finishing up the batter and freezing them were just as tasty later when eaten with some melted butter and maple syrup!  This is a good way to use leftover canned pumpkin.

Pumpkin Spice Waffles

  • 1 1cups flour
  • 3 teaspoons baking powder
  • 1teaspoon soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1 pinch salt
  • 2 eggs
  • 1/4 cup packed brown sugar
  • 1 cup pumpkin puree
  • 1 2/3 cup milk 
  • 4 Tablespoons melted butter

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. Fold in the flour mixture and bake in preheated waffle iron..

Leftover batter is best used by baking the rest and freezing those waffles.  I cool the waffles and put them in a stack separated by a square of wax paper, then place them into a large Zip Loc bag before putting them in the freezer.  When ready to use, waffles may be placed single layer on a baking sheet and reheated in a 400 degree oven for a few minutes. I like to get them crispy again.

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