Author Notes: These are actually pretty healthy. The pumpkin allows for a decrease in fat and flour while providing extra fiber and vitamin A than your standard waffle. Each serving comes in around 300 calories...so you don't have to feel guilty about adding special toppings such as whipped cream or candied nuts! But really, a light drizzling of honey or maple syrup make for excellent finishers and let the pumpkin and spice flavors shine. - gabsimonelouise
- 3/4 cups flour (I like to do 1/2 cup regular flour plus 1/4 cup rye flour, it gives a nice flavor)
- 1/2 tablespoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 1/8 teaspoon ground ginger
- 1 teaspoon sugar
- 1/2 cup pumpkin, kabocha, or butternut squash puree (I like kabocha)
- 1 tablespoon butter, melted and cooled slightly
- 1 egg
- 3/4 cups plus 2 tablespoons milk
- 2 tablespoons chopped candied ginger, optional
- In a small bowl, whisk together dry ingredients.
- In a large bowl, whisk the remaining ingredients until combined.
- Stir dry ingredients into wet ingredients. Mix until nearly combined; some lumps of pumpkin will remain but those just add to the delicious-ness! (Folding in that chopped candied ginger at this time would also add to the delicious-ness...)
- Cook waffles according to waffle maker's instructions. Top with honey (my favorite), maple syrup, or whatever you'd like.