Pumpkin waffles

Makes 8-10 waffles (1/2 pack)

I love pumpkin anytime of the year, and never limit it to just Fall. It’s so easy to have a tin of ED Smith purée on hand to make these warm & spicy waffles.

Highly recommend serving with maple syrup, soft whipped cream & a sprinkle of cinnamon.

Here’s a quick little recipe for pumpkin (and/or pumpkin spice) lovers. Either follow this simple version, which is just like my easy waffle recipe, or do the extra steps of the vegan or regular Belgian waffle.

Ingredients:

• 255 g Gusto Cake & Waffle mix

• 2 large eggs

• 1 tbsp brown sugar (or granulated)

• 1 cup pumpkin purée

• 1 cup whole milk or plant based milk

• 1 tsp vanilla

• 1/2 tsp cinnamon

• 1 tsp pumpkin pie spice

• 6 Tbsp unsalted butter, melted

• Nonstick cooking spray, for greasing

Directions:

1. Preheat your waffle iron according to the manufacturer's instructions with your desired browning settings.

2. In a large mixing bowl, whisk together eggs and sugar until well blended. Add pumpkin, milk, and vanilla and whisk until well blended.

3. In a separate bowl, whisk together flour, pumpkin spice & cinnamon. Whisk dry ingredients into wet ingredients, mixing just until moistened. Add in melted butter, whisking just until incorporated. The batter will be lumpy (do not over-mix).

4. Grease your waffle iron & ladle about 1/3 cup of batter onto the pre-heated and greased waffle maker, adding batter to the center of each waffle grid (the amount will vary based on your waffle maker, and Belgian waffles will require more batter). Cook until waffles are golden and crisp, about 4 minutes. Repeat with the remaining batter. Serve with maple syrup or your favorite waffle toppings.