Pumpkin Waffles

(as adapted from gourmet magazine, recipe found on http://www.epicurious.com/)

*Note: You will need a waffle iron for this. It’s the worth investment – it’s one of my prized possessions.

Ingredients:

2 1/2 cups all-purpose unbleached flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk (or almond milk, or soy, or coconut, they’ve all got thicker consistencies than non-fat milk, which is good for these waffles)
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted

To make:

Set your waffle iron to medium hot.

Combine all wet ingredients – eggs, milk, buttermilk, butter, and pumpkin – into a large bowl. Whisk until the consistency is smooth.

In a medium bowl, combine the dry ingredients – spices, flour, sugar, baking soda, baking powder, and salt. I normally just use a large fork to combine the dry ingredients, a few brisk beats should do the trick.

Combine the dry ingredients into the wet ingredients, whisking until just combined. The mixture can be a little lumpy, you don’t definitely want to over-mix!