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Pumpkin Waffles

Does anyone else find that a can of pumpkin is not two cups anymore? You don't have enough pumpkin to make two batches of any of your recipes. And you're always left with 3/4 of a cup of pumpkin, either having to open another can to get a full cup or not using enough pumpkin in your recipe. I found the perfect way to use up that extra 3/4 of a cup of pumpkin, pumpkin waffles. 
Besides being tasty, I'm looking at you pumpkin haters, pumpkin is a great source of vitamin A to up the health content of your waffles just a little bit, while still being delicious. You can serve the waffles with cinnamon brown sugar bacon, spiced cider, or a pumpkin spiced latte to increase your fall vibes. 


Ingredients:
2 Eggs, beaten
1 1/4 C Milk
3/4 C Pumpkin 
2 TBS Molasses 
2 C Flour
2 tsp Pumpkin Spice
4 tsp Baking Powder 
1/2 tsp Salt
1/2 C Butter, melted 

Heat the waffle iron. Place the beaten eggs in a large bowl. Add the milk, pumpkin, and molasses and beat thoroughly to combine. Next, add the flour, pumpkin spice, baking powder, and salt. When almost combined, add the melted butter and stir until only small lumps remain. 
Cook waffles according to the manufacturer's instructions for your waffle maker. We like to serve ours with warm maple syrup and brown sugar bacon.

I like to make a big batch of waffles to freeze for quick breakfasts during the week. Plain and pumpkin waffles shown here. 
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