Buttermilk Pumpkin Waffles Recipe

• Preheat the oven to 200ªF.
• Place a wire baking rack on a baking sheet, set aside.
• Preheat the waffle maker on the medium heat setting.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar, cinnamon, ginger, and nutmeg, set aside.
• In a large bowl, whisk together the eggs, melted butter, buttermilk, pumpkin puree, and vanilla extract.
• Next, add the dry ingredients into the wet ingredients and fold with a rubber spatula, gently until JUST combined.
• Do not overmix.
• Spray the waffle iron with nonstick cooking spray.
• Pour about 1/3 cup of the batter into each waffle portion.
• Lower the temperature of the iron to the lowest setting and close the lid.
• When the light goes off (or it beeps) lift the lid gently to make sure things look okay.
• The waffle will be soft to the touch.
• Close the lid and let the waffles cook for a second round (or about 1-2 more minutes).
• Transfer the cooked waffles to the prepared wire baking rack and keep them warm in the oven while you prepare the rest of the waffles.
• Repeat making the waffles the same way.
• For serving, top with a pat of butter, maple syrup, whipped cream, or whipped honey butter!

STORING DIRECTIONS:

• Waffles can be prepared and stored wrapped tightly in wax paper, then foil, and finally in a zip top bag.
• When you want to reheat, just pop ’em in a toaster!