Pumpkin fever has officially hit the May house.
Bam! Right in the face.
It happens every year. This year, however, I have all kinds of time to dream up pumpkin deliciousness. Soups, breads, you name it and I’m making it or thinking about it.
These waffles combine a couple of my favorite things—pumpkin pie and breakfast. Oh, and waffles. I would be completely satisfied being slapped in the face with these tasty breakfast treats.
The added depth from the pumpkin, a healthy sprinkling of pumpkin pie spice and a drizzle of maple syrup bring these waffles closer to pumpkin pie than seems acceptable for breakfast. If you happen to have a little whipped cream, I highly encourage a dollop of that, too.
Pumpkin Pie Waffles
1 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 cup buttermilk
1/2 cup pumpkin puree
1/4 cup packed brown sugar
1 tablespoon vegetable oil
1 large egg, lightly beaten
Whisk together the flour, baking powder, pumpkin pie spice and salt. In a separate bowl, combine the buttermilk, pumpkin puree, brown sugar, oil and egg. Add the wet ingredients to the dry and stir up just moist.
Spoon batter onto a hot waffle iron (about 1/4 cup for each waffle). Cook 5-7 minutes or until the steaming stops, repeat with the remaining batter.
Recipe: Adapted from Cooking Light
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