Get ready for some pumpkin recipes y’all! This time of year, they are at the top of my list. I think I buy a sugar pumpkin every time I go to the farmstand, which is literally, everyday. I don’t know what it is about them that makes me swoon, but I just can’t help myself.
I had been eyeing this recipe in the October Family Circle magazine and I decided to make them this weekend to freeze for quick breakfasts for the kiddos.
These didn’t have the texture of a traditional waffle. They had more of a pancake feel to them, in that they didn’t crisp up on the outside. That wasn’t a bad thing though. I really enjoyed the fluffy, almost dense texture. They were delicious, flavorful and smelled and tasted like pumpkin pie. Topped with a generous dollop of salted sweet cream butter and warm maple syrup and it was a perfect Fall breakfast.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 Tbls ground cinnamon
1/2 teaspoon salt
2 cups buttermilk
1 cup canned packed pumpkin
4 eggs, beaten
1 Tbls pure vanilla extract
1/3 cup packed brown sugar
1/4 cup unsalted butter, melted
1. Heat waffle iron according to manufacturer’s directions.
2. Whisk together flour, baking soda, cinnamon and salt. In a separate bowl, blend buttermilk, pumpkin, eggs, vanill, brown sugar and butter. Stir dry mixture into wet mixture until smooth.
3. Coat waffle iron with nonstick cooking spray. Cook waffles according to manufacturer’s directions.
4. Serve immediately or cool and freeze in resealable bags in a single layer or stack with parchment paper in between waffles. To serve: Toast frozen waffles, top with butter and syrup.
Adapted from here