I am forcing myself to post this recipe. It is against all of my natural instincts to even print the word "pumpkin" in March - winter is too ripe in my mind and I don't fancy going back to fall for a loooooong time, but since this is "a week of waffles" I need 7 waffle recipes - and this is a favorite in October and November. So for what it is worth (gulp)... here goes.
3 1/2 cups milk
1 1/2 cups solid pack pumpkin
3/4 cup canola oil
4 large eggs lightly beaten
1/2 cup packed brown sugar (I use light brown for these)
4 1/2 cups all purpose flour
2 TBSP baking powder
1 tsp baking soda
2 tsps ground cinnamon
1 tsp ground cloves
1/2 tsp salt
1/2 tsp salt
1 1/2 cups chopped pecans (or walnuts, craisens or raisins or chocolate chips!!!)
Whisk the milk, pumpkin, oil and eggs in a medium bowl.
In a large bowl, whisk the brown sugar to remove lumps, then add the flour, baking powder, baking soda, cinnamon, cloves and salt. Whisk to blend.
Add the liquid ingredients and whisk until smooth. Stir in your extra(s) (pecans, craisens...)
Let the batter rest for 5 minutes before pouring it into your waffle iron.
These are great with homemade maple syrup, but it's even better when you add heavy whipping cream to your homemade maple syrup - and good for you?! Yum. But only in season.