Homemade Gingerbread and Pumpkin Waffles
These homemade waffles are reminiscent of gingerbread cookies, while the pumpkin adds plenty of moisture. I like to make Vanilla Bean-Pecan Butter to top this with. This is perfect for Christmas morning-- or any time of year.
Servings 8 waffles
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon freshly grated nutmeg eyeball it
- 1/2 teaspoon salt
- 4 large eggs
- 2/3 cup packed dark brown sugar
- 1 cup canned pumpkin puree
- 1 1/4 cups milk I used 1%
- 1/2 cup molasses
- 1/2 cup 1 stick melted butter, plus some to butter the iron
- Syrup I used Maple, whipped cream or fresh fruits for topping, to pass at table
Instructions
- Preheat waffle iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter.
- Stir the wet into dry until just moist. Do not over stir the waffle batter. Brush the iron with a little-melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
Notes
Recipe source: Rachel Ray, Food Network