Pumpkin Waffles

Ingredients

• 2 tablespoons unsalted butter
• 1 cup pure pumpkin puree
• 3 large eggs
• 2 tablespoons pure maple syrup (or honey)
• 1 teaspoon vanilla extract
• 2 3/4 cups milk
• 2 teaspoons ground cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups white whole wheat flour

Instructions

1. 1

   Preheat waffle iron.

2. 2

   Place the butter in a large bowl and heat in the microwave to melt the butter.

3. 3

   Add the pumpkin puree and whisk to combine.

4. 4

   Add the eggs, maple syrup or honey and vanilla and whisk to combine.

5. 5

   Whisk in the milk.

6. 6

   Add the cinnamon, allspice, nutmeg, cloves, baking powder, baking soda and salt. Whisk until well combined.

7. 7

   Whisk in the white whole wheat flour.

8. 8

   Cook waffles in greased, preheated waffle iron according to manufacturer's instructions. Mine take about 6 minutes per waffle.

9. 9

   Waffles freeze well. Transfer extra cooked waffles to a wire rack to cool. Once cool, store waffles in a zip-top bag in the freezer for up to 3 months. Defrost and then gently warm/crisp in a toaster or oven on low heat.