pumpkin gingerbread waffles

It's the first day of fall! Hooray! It might still be 100 degrees here in the desert, but that doesn't mean we can't eat pumpkin waffles and pretend that we are chilly.

Pumpkin Gingerbread Waffles

1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup pumpkin
1 1/4 cups milk
1/4 cup melted butter (or coconut oil)
1 egg
3 tablespoons molasses
1 teaspoon vanilla

Mix the dry ingredients together in a large bowl with a whisk. Add the wet ingredients and combine. Cook on a preheated waffle iron until nice and crisp. I put my waffle iron on almost the highest setting. I think pumpkin makes things cook slower, so if you want them crisp, they almost need to be overcooked.

Serve with spiced whipped cream or good old maple syrup (and lots of butter, of course).

This recipe makes 4 or 5 belgian waffles.