Spiced Pumpkin Waffles

Spiced Pumpkin Waffles

When pumpkin and winter squash were all over the place in the Fall, I stocked up. I have used quite a few of them up, but there are still some hanging around. I decided to cook one of the pumpkins up last night. After baking it, and scraping out all the yummy insides, I pureed it and put it in smaller containers to freeze. I did save some, though, to make waffles for breakfast.  This is a simple and tasty recipe that will make breakfast special. Because of the pumpkin- or cooked squash-  in the batter, these waffles need to be cooked until golden brown to be crispy. They just don’t get as crispy as other waffles, if you don’t cook them long enough. I love them with maple syrup or a dusting of powdered sugar. They would also be great as the base for chicken and waffles. Of course, you could use canned pumpkin, if you like.

Spiced Pumpkin Waffles

¾ c. mashed, cooked pumpkin or winter squash
½ c. flour
1 egg, beaten
¾ c. half and half or milk
1 T. melted butter or oil
1 tsp. baking powder
1 t. cinnamon
½ t. nutmeg
½ tsp. salt
Pinch of cloves

Combine all ingredients, mixing until smooth. Cook in prepared waffle iron until golden brown.