Saturday, November 3, 2007
1 1/2 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.
Cook according to your waffle iron directions.
I do these in my belgian waffle iron and it uses about a cup of batter and takes 4-5 minutes to bake. They come out a nice deep golden brown.
These are great with a little bit of syrup. They're also good with honey butter.