I woke up this morning, stepped on Jack the Labradork’s tail, walked out into the den and looked out onto the patio. Other than the massive pecan limb that fell in the backyard overnight, something was different. Leaves were falling and the light had noticeably changed. I grabbed a cup of coffee and while returning to the den unfortunately glanced in the mirror and jumped slightly at the wild hair and bags under my eyes — an obvious result of getting home late from a fantastic dinner party the night before. A slobbery warm lick on my knee brought my attention back to the backyard. After I patted the dork on his head, I opened the door and stood in complete and utter surprise — fall had finally come to Texas! Now, where the heck was that pumpkin puree?
I immediately ran to the kitchen, grabbed the pumpkin puree from the freezer and got to cookin’. All my banging away and the tell tell smells of breakfast woke my zombie family from their deep sleep and the kitchen was quickly filled with laughter, bacon, and waffles. You can’t get a better Sunday morning than that.
Autumn spices wrapped up in a blanket of pumpkin and gingerbread, these waffles are irresistibly addictive and perfect for any fall morning. Cheers!
Pumpkin Gingerbread Waffles makes about 5 standard circle waffles
- 1 1/2 cups flour (a wheat and white flour combo will work with this recipe)
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground or grated nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1 1/4 cup milk
- 1/4 cup butter or coconut oil, melted
- 1 egg
- 3 tablespoons molasses
- 1 teaspoon vanilla
- special tools: a waffle maker
1. Preheat waffle maker and oven to 250°F.
2. In a large bowl, combine flour, baking powder, ginger, cinnamon, nutmeg, and salt.
3. In another bowl, combine pumpkin, milk, butter or coconut oil, egg, molasses, and vanilla.
4. Add the wet ingredients to the dry and stir until just combined.
5. Spray your waffle iron with cooking oil spray if your iron requires it. Pour batter onto the waffle iron. The amount will vary with each iron, mine requires 1/3 cup. Close and cook according to your waffle iron’s instructions. Remove the cooked waffle and transfer to a rack in the oven to remain warm and crisp. Repeat until the batter is gone and waffles are cooked.
6. Serve warm with maple syrup, if desired.