Pumpkin Pie Waffles

There are approximately 2 billion pumpkin recipes floating through the internet and plastering Pinterest this time of year. Wading through them to find a simplified waffle recipe that works is… not for the faint of heart. So I’ve made my own recipe. One with no oil and mostly staple items (one could even argue that canned pumpkin and pie spice become staples as soon as September hits). The easiest one bowl, dump-it-all method is used here too. Because who really wants to bother with wet/dry ingredients in the hangry early morn?

 

Ingredients:

1 cup pumpkin puree (canned)

2 cups all purpose flour

2/3 cup milk (you can substitute water!)

2/3 cup sugar

2 eggs

1/2 cup softened butter

1 1/2 tablespoons baking powder

1 tablespoon pumpkin pie spice

1/2 tsp. salt

Method:

Mix all ingredients in no particular order. Scoop on to heated waffle iron (or cook as pancakes!). Serve warm with butter and real maple syrup; or homemade maple whipped cream and a sprinkle of cinnamon.

Tip: Make extra and freeze them! Pop in the toaster for a breakfast as quick as an Eggo but as tasty as a Thanksgiving pie.