Pumpkin Spice Waffles

⏱️ Prep: 15 min🍳 Cook: 5 min🍽️ Makes 5

Ingredients

2½ cup	600 ml	all-purpose flour
1/3 cup	80 ml	packed light brown sugar
2¼ tsp	11 ml	baking powder
1 tsp	5 ml	baking soda
½ tsp	2.5 ml	salt
2 tsp	10 ml	ground cinnamon
1 tsp	5 ml	ground ginger
¼ tsp	1.3 ml	ground cloves
4		large eggs
1 cup	240 ml	whole milk
1 cup	240 ml	buttermilk
1 cup	240 ml	canned pumpkin
6 tbsp	90 ml	unsalted butter, melted
to taste		chopped pecans, for serving (optional)
to taste		maple syrup, for serving (optional)

PREP: 15 MINUTES | COOK: 5 MINUTES | YIELD: 5 WAFFLES

In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.
In a separate large bowl, whisk together the eggs, milk, buttermilk, pumpkin and melted butter.
Add the dry ingredients to the bowl with the wet ingredients, folding just until combined. (The batter will be slightly lumpy.)
Preheat the waffle baker and lightly grease it with cooking spray or vegetable oil. Add a portion of the batter to the waffle baker, close the lid and cook until fully baked. Remove the waffle then repeat with the remaining waffle batter.
Top the waffles with chopped pecans (optional) and maple syrup. Serve immediately.

Equipment: Waffle baker

Notes from the comments:

Q: Want to use fresh pumpkin instead of canned — how can I do so? A (Kelly Senyei): I've never tried this recipe with fresh pumpkin purée but my #1 tip would be to make sure you remove as much liquid as possible, as fresh pumpkin purée tends to contain a lot more liquid than the canned variety.
Q: What size canned pumpkin is needed? A (Kelly Senyei): You'll only need 1 cup of canned pumpkin for this recipe.