Cinnamon Pumpkin Waffles

Pumpkin Spice WafflesLight Pumpkin Spice Waffles

What’s better than a lazy Sunday morning and homemade waffles? To celebrate a rare weekend off, Brian and I made these to start our November off on the right foot. To me they taste more like a mix of amazing spices than overly pumpkin-y. We cut the recipe in half and had just the right amount to even include leftovers for tomorrow. Pop them in a toaster and you have a quick weekday treat. Top with organic 100% pure maple syrup and enjoy!

Cinnamon Pumpkin Waffles
via chelseas messy apron

2 1/2 cups flour
4 tsp baking powder
2-3 tsp cinnamon
1 1/2 tsp all-spice
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1/3 cup brown sugar, lightly packed
4 medium eggs
1 cup buttermilk or regular milk (we used almond milk)
1 1/2 tsp vanilla extract
1 1/4 cup canned pumpkin
4 tbsp butter, melted

In a large bowl, stir together the flour, baking powder, cinnamon, allspice, nutmeg, ground cloves, salt, and brown sugar. In another bowl, lightly beat the eggs with a fork. Add in the milk and mix well. Stir in the vanilla, pumpkin and melted butter. Slowly add the dry to the wet mixing until just combined. Do not overmix or the waffles will be dense and less airy/light. In a preheated waffle maker, place the mixture into the waffle iron and cook according to waffle maker’s instructions.