It is that time of year again- hurray! Pumpkin eating is in the air as soon as my calendar flips to September. If there is a better fall ingredient in the world, I don’t know what it is! I couldn’t wait to whip out the waffle iron so I could make a yummy batch of my Spiced Pumpkin Waffles.
The kids were all smiles and hovered around my waffle iron the entire time, impatiently waiting for their waffles to be cooked. The house smelled of cinnamon, nutmeg, and ginger. As each waffle hit the hot iron, our house smelled like pumpkin pie.
No waffle house would be complete without a fresh batch of orange juice. These are our favorite juice glasses and come from my grocery store indulgence. The bottles are those little frappe coffees that you can get in the cooler. These little drinks are my treat to myself if I stay under budget on the groceries. After I drink them, I peel the labels off and put them in the dishwasher after my little treat. If one should break, it just gives me an excuse to indulge the next time I am at the grocery store. Aren’t they just perfect for little hands?
These waffles were not just for us though. They were too delicious to not share. My grandfather has been very ill and had an operation last week. He just came home from the hospital and I knew that a stack of these waffles and a heartfelt card from each of the kids would really brighten his day.
I love how anything can become a present… even a stack of pumpkin waffles. These were wrapped in parchment paper on top of an antique platter and tied with a masculine bow. I tucked in some magazines that would have made it into our recycle bin, for reading material for my grandma. The days can be so long when you have to be home so I know she appreciated this small gesture.
If you are the praying type, please say a prayer for a swift recovery for him! It would mean the world to me! In exchange, I will share with you our pumpkin waffle recipe!
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled
Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl. In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well. Gently fold in the flour mixture. Spoon in about 3/4 cup of batter into the waffle iron. Cook each waffle for 4-5 minutes. This recipe makes approximately 5 waffles on my waffle iron.
Additional Notes- I double this recipe to make an extra batch to freeze or when entertaining. Make sure to spray your waffle iron well with nonstick spray or these will stick to the waffle iron and make a big mess. Also, be sure to leave these on at least four to five minutes. If you try to take them off sooner than that, they will not taste as good or set up as nicely.
What is your favorite fall food? Feel free to share your recipes or a link to one of your family favorites!