Pumpkin Waffles

Since we're on such a breakfast kick these days, it wouldn't be right to taunt you with apple syrup and waffles without sharing our delight in all things pumpkin--particularly these light and fluffly pumpkiny treats.  Remember the strawberries and cream for the waffles?  Try these pumpkin guys with a bit of apple syrup and some whipped cream and you'll wonder if you're eating desert or breakfast.  Sounds about perfect to us. 

Because we're indecisive and we like to recipe mix, we're sharing two recipes with you.  See what you think.

Pumpkin Waffles #1

Ingredients:

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon fresh-ground nutmeg
1/4 teaspoon cloves
4 large eggs
2 cups buttermilk
1 cup fresh or canned pumpkin
1/2 cup dark-brown sugar
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract. 

Instructions:

Heat the waffle iron.
Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl and set aside. 
Whisk the eggs, buttermilk, pumpkin, butter, and vanilla together in another large bowl until smooth.
While whisking, add the flour mixture and blend just until smooth.
Generously coat the waffle iron with vegetable oil and cook. 
Repeat and enjoy.

Pumpkin Waffles #2

Ingredients:

1 1/2 cup unsweetened canned pumpkin
4 eggs
1 1/4 cups milk
1/4 cups unsalted butter, melted
2 1/2 cups sifted flour
1/2 teaspoon salt
4 teaspoons baking powder
dash of nutmeg
dash of cloves
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup light brown sugar, packed

Now, not that you asked us for our opinion (and we do hope you'll try both recipes around), but we prefer recipe number one any day.  However, if you happen to be a normal kind of person who doesn't have little things like buttermilk floating around in your refrigerator, number two can be helpful.  

Enjoy, and happy fall!!!

-The cooks