Pumpkin Spice Waffles

A great way to start Fall. Full of flavor and so yummy! Enjoy!

Servings: 10-15 large waffles or 20 to 25 small waffles

What You Need:

Wet Ingredients:

3 large eggs

1 1/3 cup of milk

1/4 cup pure maple syrup (the real stuff)

3 tablespoons of unsalted melted butter

1 cup of canned pumpkin NOT THE WHOLE CAN (save the remaining pumpkin for a different treat)

Dry Ingredients:

2 cups of all purpose flour

1/4 cup packed of light brown sugar

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt or “a pinch”

2 teaspoons of pumpkin spice seasoning

1 teaspoon of cinnamon

Steps:

1. In one large bowl mix together your dry ingredients. In another medium/large bowl mix together your wet ingredients.

2. Add the wet ingredients to the bowl of dry ingredients.

3. Heat up your waffle iron to a high setting and cook as directed to your waffle maker. ***Since these are made with pumpkin they can have a difficult time getting to that crisp texture but I have a tip below!***

serve these with whipped cream and a cinnamon apple recipe!

Waffle Making Tips:

• a good indicator that your waffle is complete is little steam or no more steam is present.

• waffle maker didn’t make them crisp the way you like it? No problem. Once waffles are complete pop them into your oven or toaster oven at 250 and bake them for a bit. Delish! (Toaster worker too if you made them enough)

• would definitely recommend freezing. Store in a freezer safe bag using parchment paper to separate the waffles. If you know you’re going to be freezing while making then definitely don’t aim for waffle perfection. Cook them a little soft so when they are reheated they are perfect! A yummy quick breakfast!

Batter For Waffles Or Pancakes

This batter is delicious. Works great for pancakes OR waffles. Whatever you and your family are in the mood for!

This batter is good for 3 days in the fridge. What you can also do is make ahead and then freeze. Great for school mornings. Just pop the waffles in the toaster!

Quantity: Makes about 8-10 waffles or pancakes. We are a family of 5 and we usually always have leftover batter.

What You Need:

2 cups of all purpose flour

1/4 cup of sugar plus a few dashes of cinnamon

1 teaspoon of salt

1 tablespoon of baking powder

2 teaspoons of baking soda

2 cups of milk

1/2 cup of vegetable oil plus 2 tablespoons

2 eggs

(Unsalted for butter for pan or waffles maker)

Steps:

1. In a medium size bowl add flour, salt, baking powder, baking soda, cinnamon and sugar. (Dry ingredients) mix and set aside.

2. In a different medium size mixing bowl mix together the milk, vegetable oil, and eggs. (Wet ingredients)

3. Add wet mixture to dry mixture and mix well. Set aside for 25 mins.

4. If you are making pancakes: add 1 tablespoon of butter to pan until melted. Add a ladleful of batter to skillet. When batter begins to bubble flip over pancake until both sides are a golden brown color.

If you are making waffles: spray your waffle maker with a vegetable oil spray. Add a small ladle size of batter to waffle maker. Careful not to add too much otherwise it will spill over. Press waffle maker until light turns green or a nice golden color.

Serve with fresh fruit and maple syrup or a type of fruit compote with whip cream. yum!