It’s another cold morning down here in Acadiana which means I’m either going to clean the house, since I’m stuck in it, or I’m going to bake something. I had a can of pumpkin puree in my fridge just begging to be used, so I thought to myself, self, how about some waffles?
We received this waffle iron as a gift for our wedding. Contrary to popular belief, we have used EVERYTHING that we put on our registry. This is already the fourth time we used this gadget (and once was part of an experimental hash-brown making technique: http://www.macheesmo.com/2013/11/waffle-maker-hash-browns/).
I think we were pretty smart about the items we registered for, plus we really like to experiment in the kitchen (Keegan loves trying out new kitchen gadgets–after we used the food processor for the first time, he declared that he would never chop anything with a knife from this day forward).
Anyway, I decided to adapt a recipe from the Cuisinart cooking guide that came with the waffle iron.
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled
A little note about pouring the batter. I used roughly 3/4 cup of batter per waffle. The first time around I closed the lid immediately and pretty soon after, a veritable waterfall of waffle batter spilled over the sides. It was a mess. The second time I let the waffle batter set for about 20 seconds before closing the lid. This made for a much cleaner waffle-making session and crispier waffles.