Munchie Monday: Quick and Easy Pumpkin Waffles

Being on food email lists can be a bit of a problem.  Websites continually send me emails with suggestions for new food to make.  I like to make new food.  I keep thinking that I will make a recipe just the way it is written, but somehow, I usually don't.  This time it was a good thing.

Being fall there are tons of pumpkin recipes coming in right now.  One that came last week was for pumpkin waffles.  Waffles!!!  I never thought of making pumpkin waffles.  We have a waffle iron that is mostly on its last legs but still works so I decided to give pumpkin waffles a try.  I won't send a link to a different recipe since I made so many changes to it.   The main things that were the same is that there were dry ingredients and wet ingredients and I mixed them together.

This is the recipe I made:

Quick and Easy Pumpkin Waffles

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 teaspoon dried ginger
1/2 teaspoon nutmeg
3 eggs
1 1/3 cups almond milk
3 Tablespoon vegetable oil
1/2 of a 15-ounce can puréed pumpkin--about 1 cup or less

Start your waffle iron heating.

In a large mixing bowl mix together all the dry ingredients.  When they are TOTALLY mixed together,  make a well in the middle of the mixture and add all the wet ingredients.  Stir well with a spatula or wooden spoon.  When completely combined set aside for a minute.

Spray the pre-heated waffle iron with cooking spray of some nature.  Using a 1/2 cup scoop, put one scoop batter in each of the four wells and close the cover over the batter.  Set the timer to AT LEAST four minutes but better yet six minutes.  All this is assuming you have a deep Belgian waffle maker.  We have a Krups we got at Deseret Industries two years ago.  If you have a different waffle iron you will probably need to adjust the amount of batter per well.  I hate over-flowing batter.  These did not.

After four minutes the waffles are cooked but if you like crispy waffles, let them cook longer.  We will probably make these again later in the week and will cook them about eight minutes.

They were really very good.  Dear One was not impressed with the idea of pumpkin waffles but he ate his two then had another.  Then had part of yet another...I guess they were not so bad.

If you want to make them,  you can change the seasoning any way you like.  You can also go to the work of separating the eggs and whipping the heck out of the whites before folding them into the batter...but these were quick and easy!