Thursday, October 2, 2014

Spiced Pumpkin Waffles

Let it be October. A season of mixed emotions for many.

As the cooler weather settles in, so many are sighing in relief as the summer heat fades into cool nights and warm days. That relief from the heat also comes with sadness as we say good bye to sipping ice cold lemonade, barbecues & picnics with friends, and swimming.

Now is the season to start looking forward to evening bon fires, pumpkin & apple EVERYTHING, and it's time to start shopping for that perfect winter coat.

It's also time to try out these AMAZING waffles. I love these waffles because they are the only pumpkin waffles I have found that actually have the ability to become crispy.

Spiced Pumpkin Waffles
makes 5 regular waffles or 3 thick/Belgian style
modified from The Weary Chef

1 cup all purpose flour
1 1/2 tsp. baking powder
1.2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
pinch of salt
1 large egg
1/2 cup pumpkin puree
1/2 cup milk
2 tbsp. unsalted butter, melted

In a medium bowl, sift together dry ingredients. Make a well in the center; add the egg and pumpkin puree. Mix from the center out until well combined. Slowly stir in milk, in 3 parts. You want this to be a thick batter, so depending on the consistency of your pumpkin, more or less milk may be required.

Cook in your waffle iron on your favorite setting.

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