pumpkin waffles

Yesterday was The Perfect Fall Day - crisp weather, fallen leaves, garden clean-up, carrot harvest, chestnut roasting, children playing perfection. The day started with some most amazing pumpkin waffles and just got better from there.

These waffles smell like fall and taste like heaven. (Honestly I am not sure what heavenly things would taste like but can't imagine they would be better than this. I am pretty secure on the smell of fall though if that enhances my credibility any.) We decided that the very best topping for them was simply good honest maple syrup. You really need to have some soon.

pumpkin waffles

( from waffles by Betty Rosbottom - with a few tweaks)

1 1/2 cups flour

3 Tbsp brown sugar

2 tsp baking powder

1/2 tsp (generous) cinnamon

1/4 tsp sea salt

1/8 tsp ground ginger

pinch each of cloves and nutmeg

1 cup coconut milk (or regular cow's milk if you prefer)

3/4 cup pumpkin puree (plain puree not pie filling)

2 large eggs

4 Tbsp butter, melted

Preheat a waffle iron.

In a large bowl, stir together the flour, sugar, baking powder, salt, and spices. In another bowl whisk together the pumpkin, milk, and eggs. Pour the wet ingredients into the dry and stir gently until just combined. Pour the melted butter into the mixture in a slow stream, stirring until the butter is incorporated.

Pour the batter onto the waffle iron, close and bake until the waffle is golden brown and crisp - about 3 minutes. Serve immediately.

Note: I doubled this amount for 4 adults and 2 children and we didn't have much left.

Happy Fall!