When autumn rears it’s head, I like to be prepared. A warm sweater and a scarf for the evenings is usually necessary and I try to carry my red & white polka-dot umbrella where ever I go, just in case. This is also a season for treking out to a pumpkin patch, carving jack-o-lanterns and eating hearty, warm meals. What’s not to love? Yesterday I had some left over canned pumpkin and decided that this morning I would make some pumpkin waffles for breakfast. Sure, it’s decadent eating homemade waffles on a Tuesday morning, but Cornelius has the day off and I work from home, so I couldn’t really see a problem! Perhaps if it were the weekend, I’d substitute the vegetable oil in the recipe for melted butter. Guilding the lily just seems to work better on a lazy Sunday morning.
1 3/4 c milk
3/4 c canned pumpkin (not pumpkin pie filling)
6 T oil
2 large eggs, beaten
2 1/4 c ap flour
1/4 c brown sugar
4 t baking powder
1 t cinnamon (I used more and I also threw in a bit of ground ginger & ground cloves)
1/2 t baking soda
1/4 t salt
Place milk, pumpkin, oil and eggs in a bowl and stir to blend. In a separate bowl, mix the flour, brown sugar, baking powder, cinnamon, baking soda and salt. Add the dry ingredients to the wet mixture and whisk until smooth. Let the batter rest 5 minutes before using. Prepare waffles the usual way.