Pumpkin challenge No. 3!
I found this recipe in Country Living. It takes less than 30 minutes to make and is surprisingly healthy, according to the nutritional info in the magazine. I also like this recipe because it only uses 1/2 c. canned pumpkin puree, which is all I had left. The original recipe includes chopped up crystallized ginger, but I decided that I didn’t need it. It is still QUITE gingery without those chewy pieces.
1 1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. ground ginger
1/2 tsp. cinnamon
2 large eggs
1/4 c. buttermilk
1/2 c. canned pumpkin puree (about half a can)
1/2 c. sugar
1/4 tsp. vanilla extract
3 T unsalted butter, melted and cooled
Get out your waffle iron and heat it.
Combine flour, baking powder, baking soda, salt, ginger and cinnamon in a large bowl.
In another bowl, whisk eggs, buttermilk, pumpkin, sugar, vanilla. Whisk in flour mixture until combined. Stir in butter.
Scoop about 1/2 c. of the batter into the waffle iron and cook to your desired doneness. Keep the finished waffles in the oven at 200 degrees to stay warm.
With these, I browned up patties of chicken Italian sausage that was 50% off at Harris Teeter’s a while back. Horray for the discount meat bin! The sausage was a nice addition to the waffles, which totally smelled like pumpkin pie. They weren’t too pumpkiny, but were more spiced tasting.
Both Jesse and I really, really liked the waffles. They were very sweet, especially with all the maple syrup we poured over them. You’ll definitely need a glass of cold milk to wash it down, and this recipe made enough for two mornings’ worth of breakfast (stretching those $$$).
Enjoy, friends! xoxo