Pumpkin Pecan Waffles

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 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.

Basic Waffles (don't let the name fool you!)

The name of these waffles is a yawn, but they are called "Basic Waffles" because then you know that you will most likely have everything to make them right in your house NOW without an extra trip to the store! So Basic it is. I do need to admit that, I only make these waffles when I am out of a key ingredient for my other waffles - but they are still good eats. So some Sunday morning when your heart is set of waffles and you don't have 2 cups of yogurt, give these a try - besides, you can always dress up your basic waffle with delicious toppings!!!

6 cups of all purpose flour
1/3 cup granulated sugar
1/4 cup baking powder (this is NOT a misprint - it really is 1/4 cup!)
1 1/2 tsp salt
3 1/2 cups milk
1 cup + 2 TBSP vegetable oil
4 large eggs slightly beaten

Combine your dry ingredients and whisk. Then add your wet ingredients in the order listed and whisk until well blended. Let the batter sit for 5 minutes before pouring in into your waffle iron.