Pumpkin Waffles

Okay Fall. You win. I tried to hold on to summer as long as I could, still talking about Cherry Peach Galettes last week. But then you had to go and show off.

Your pretty colors and your amazing cool weather-- you know how to play the game and convince me to let go of all thoughts of summer. Now all I can think about is pumpkins and apples and all things Fall. You win. I'm on your side now.

Bring on the pumpkin treats!

I've professed my love of waffles before. And even admitted to my waffle crazy brain. These pumpkin waffles do nothing to quell that crazy. If anything, it exacerbates it. Warm, spiced up pumpkiny goodness dripping with maple syrup--it's quintessential Fall in breakfast form.

They're super thick and pillowy soft and spiced to perfection. Make a big batch for a weekend brunch, or wrap them up and throw them in the freezer for a quick delicious breakfast during the week.You'll want to eat these all through the Fall.

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Pumpkin Waffles
From Pastry Affair
Serves 3 to 4



3 tablespoons brown sugar, packed
2 large eggs
1 cup canned pumpkin puree
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup milk
1 ½ cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt

1. Preheat waffle iron. Spray with nonstick cooking spray.
2. In a large bowl, whisk together sugar, eggs, pumpkin puree, butter, vanilla, and milk until smooth. Gently mix in remaining dry ingredients, whisking just until smooth.
3. Spoon batter into hot waffle iron, spreading to the edges as needed (batter will be very thick). Cook until lightly browned and slightly crispy on the outside (or to preferred doneness). Serve warm.