June 13, 2009 § 1 Comment
I know it’s not really the season for pumpkin, but these are just such great waffles (sorry, no pictures- surprising since I make them so often). These waffles freeze and reheat well in the toaster. They taste great with agave and strawberries!
Coincidentally I am planning to make Pumpkin Power Muffins from Coconut and Lime this weekend in the hopes of winning a Vitamix- oh, how I long for a Vitamix…
Pumpkin Waffles (slightly modified from this great recipe at everybody likes sandwiches)
1 3/4c milk (i use skim, but you could use any kind, even a milk sub like rice milk or soy)
3/4c canned pumpkin
3T oil (like canola or veg oil)
2 large eggs, beaten
2 1/4c flour (i usually do a mix of all purpose and whole wheat or all whole wheat)
1/4c brown sugar
4t baking powder
1t cinnamon (or more to taste)
1t other spices such as ginger and nutmeg (to taste- aka a few dashes)
1/2t baking soda
Mix up the milk, pumpkin, oil, and eggs in a bowl. In another bowl combine the dry ingredients. Add the dry ingredients to the wet and mix until smooth. Let the batter rest while the waffle iron heats up (about 5 minutes). Cook waffles in the waffle iron. I usually use a 1/3 – 1/2 c measuring cup to pour the batter onto the iron.