I am so excited that it has finally cooled off enough in LA to get all fall inspired with recipes. While it’s not quite scarf and boots weather here yet, I know we have all embraced the slightly cooler weather and have been busy in the kitchen baking. One of the things I love about fall in all the pumpkin recipes. When I was growing up during fall we always had pumpkin bread around. A loaf would easily get devoured in a day around the house. The smell of pumpkin anything baking is just such a great smell and really rings fall for me. So today we have another way for you to utilize one of falls most favorite ingredients: Pumpkin Spiced Waffles. I really love waffles and realized that I don’t really make waffles that much, but this recipe will be sure to change that. This really is such a perfect fall breakfast recipe. You can also check out McCormick.com for more fall inspired recipes that are just as good! Enjoy and stay warm!-Teri
Pumpkin Spiced Waffles
1/2 cup pumpkin puree
1 1/2 teaspoon vanilla extract
1 1/2 teaspoons of McCormick Pumpkin Pie Spice
1 teaspoon McCormick Gourmet Ground Ginger
1 cup all purpose flour
1 1/2 tablespoons light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup (1/2stick) unsalted butter, melted and cooled
1 large egg, lightly beaten
1. Place pumpkin puree, pumpkin spice and ginger in a mixing bowl and whisk together. Set aside.
2. In another mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add the buttermilk, butter and egg to the flour mixture. Stir together with a fork until mixture comes together and no dry spots remain.
4. Stir pumpkin mixture into the waffle batter until well combined.
5. Set waffle iron to desired temperature. Once heated, lightly spray the top and bottom with nonstick cooking spray. Pour 1/3 cup of the batter into the center of the waffle iron and press. Once desired doneness has been achieved, transfer waffle to a baking sheet and repeat until all batter has been used.
6. Serve with softened butter and maple syrup.