Pumpkin waffles in summer, it's not exactly a seasonal breakfast. But, I have an explanation: leftover canned pumpkin. Since I got a kitty who needs some pumpkin in her food once a day for fiber, I'm regularly left with canned pumpkin. And I hate to waste food. So, pumpkin waffles for breakfast it is!
1.25 cup flour
2 tsp baking powder
1 tsp cinnamon
0.5 tsp ginger
0.25 tsp cloves
0.25 tsp salt
2 tbsp brown sugar
0.5 cup pumpkin
1 cup milk
2 tbsp melted butter Preparation
Preheat the waffle iron. Meanwhile, mix the dry ingredients in a large bowl.
In a separate bowl mix pumpkin with the eggs, then stir in the butter and the milk.
Add wet ingredients to dry ingredients until just combined. Cook immediately in the waffle iron, adding about 3/4 cup at a time.
Serve hot, or cool for a moment on a cookie rack before serving. Putting the slices in a toaster adds an extra amazing crunch to the outside.