Pumpkin Waffles

 I often will make cookies, bread, or something with pumpkin puree.  Most recipes only call for 1 cup or less of pumpkin puree.   Here's something that can be make with the leftover pumpkin puree.  It freezes well, for future use.  Just pop the in the toaster for a quick hot breakfast.   

PUMPKIN WAFFLES

(Makes 5-6 waffles)

Ingredients:

*1  cup all-purpose flour

*1/4 cup cornmeal flour (or finely ground) (If you don't have this add 1/4 flour)

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1/4 teaspoon salt

*1 1/2 teaspoons ground cinnamon

*1/4 teaspoon ground ginger

*1/8 teaspoon nutmeg

*1/8 teaspoon of ground cloves

*2 1/2 tablespoon light brown sugar

*2 large eggs

*1 tablespoon molasses 

*1 1/4 cup buttermilk 

*3/4 cup pumpkin puree

*1/4 cup butter, melted

Direction:

~Heat waffle iron up.

~Whisk flour, corn meal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and brown sugar into a medium bowl.

~In another bowl, whisk buttermilk, molasses, eggs, pumpkin puree together. 

~Add wet ingredients into the dry ingredients and melted butter and mix until smooth (batter will be on the runny side).

~Spay waffle iron with cooking spray (I do this between each waffle)

~Ladle batter onto center of hot waffle iron (I use about 3/4 cup for my waffle maker).

~Cook until waffle iron indicate the waffles are done, or about 4-5 minutes per waffle.

~Remove from waffle iron and serve.