Fall is officially here! The crisp air, fallen leaves and the smell of warm spices are my favorite things about this season! Like a lot of people, my other favorite thing is pumpkin spiced everything!!
These waffles are packed with flavor, and are cooked into crispy golden brown squares that are fluffy and soft inside.
They will spice up any breakfast and are a great choice for a fall brunch!
They are also easy to make, and perfect for when you don't know what to do with that leftover canned pumpkin. They can easily be frozen which means you can have these pumpkin waffles for breakfast, or dinner and is perfect for those who are rushing to cook breakfast in the morning!
Oliver is very photogenic, and is always up for a photoshoot.. only if it involves food!
Ingredients
2 cups all-purpose flour
¼ cup brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginginger
¼ tsp. ground nutmeg
¼ tsp. ground cloves
1 tsp. Baking powder
½ tsp. Baking soda
1 tsp. Salt
3 eggs
½ cup canned pumpkin
1 ¾ cups milk
½ stick melted butter, plus more for serving
Maple syrup
Recipe
Preheat waffle iron.
In a medium bowl whisk together all the dry ingredients.
In a large bowl, whisk the melted butter, canned pumpkin, eggs and milk until combined. Add the the flour mixture and mix until just combined.
Lightly oil the waffle iron. Pour ⅓ - 1 cup of batter, depending on your waffle iron. Cook until waffles are golden brown.
Top the waffles with the remaining butter and maple syrup
*If not eaten right away, preheat your oven to 200 degree F. Set a rack in the oven, and place the waffles there to keep warm.
*Waffles can be frozen up to 3 months. Allow them to cool completely, then transfer them to airtight plastic bag and place them in freezer. To thaw, preheat a toaster oven, or a traditional oven and heat them until crispy.