I have gotten a few requests for my recipe for Pumpkin-Gingerbread waffles since posting about our Quirky Christmas Traditions.Â So, here you go!Â I am noÂ Pioneer Woman, soÂ all you get is the recipe…no pretty, step-by-stepÂ pictures.Â But, it is simple enough…andÂ if you follow the directions,Â I promise you, itÂ will beÂ yummy!
The waffle recipe, I adapted from a Rachel Ray recipe.Â And, the Apple Cider Syrup is from my friend, Michelle.Â (It also goes great with plain waffles, french toast, orÂ pancakes!)
Wait!Â I found a picture.Â The height of food photography it certainly is not…but, here is our Christmas breakfast from…2 years ago, in all its glory!Â (We spent Christmas at my parents’ house last year, because we were in the process of moving.Â We did have waffles, but there wereÂ quite a few hungry people, so they were being eaten almost as quickly as they were being made!Â So, no pictures.)
3 cups all-purpose flour
4 tsp baking powder
2Â tsp ground cinnamon
2 tsp ground ginger
Â½ tsp nutmeg
Â½ tsp salt
2/3 cup brown sugar
1 cup pumpkin puree (not pumpkin pie filling)
1 Â½ – 2 cups milk (start with 1 Â½ cups, and add more if needed â€“ the batter can be very thick)
Â½ cup molasses
Â½ cup (1 stick) melted butter
Preheat waffle iron according to manufacturerâ€™s instructions.Â
In a large bowl combine first 6 ingredients (flour, baking powder, cinnamon, ginger, nutmeg, and salt).Â
In a medium bowl, beat eggs and brown sugar until fluffy.Â Beat in pumpkin, milk, molasses, and melted butter.
Stir the wet ingredients into the dry until just moistened.Â Do not over-stir.
Coat waffle iron with melted butter/cooking spray, and cook waffles.
(If you do not like pumpkin, feel free to omit, and make gingerbread waffles instead.Â Still good!)
Serve with your choice of toppings:
Spiced Whipped Cream
Apple Cider Syrup (my personal favorite – recipe below!)
Apple Cider Syrup
Â½ cup sugar
4 tsp cornstarch
Â½ tsp cinnamon
1 cup apple juice or cider
1 Tbsp lemon juice
2 Tbsp butter
Combine sugar, cornstarch, and cinnamon in a (cold) saucepan.Â Stir in apple juice/cider and lemon juice, and bring mixture to a boil.Â Continue boiling until syrup thickens.Â Remove from heat and stir in butter. Serve warm.