pumpkin waffles

batter

2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, melted and cooled to tepid
1/4 cup plain vegetable oil (such as canola or soybean)
6 tablespoons firmly packed light brown sugar
1 cup pure, solid-pack pumpkin puree
3 large eggs
1 tablespoon unsulphured light molasses
2 teaspoons vanilla extract
1 3/4 cups buttermilk

procedure

Preheat a round 4-section Belgian-style waffle iron (the diameter of the iron measures 6 1/2 inches). (The waffler recommended for use in this recipe is the VillaWare Uno™ Belgian Round Waffler, Model 2002.)

For the batter, sift the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and cloves into a large mixing bowl.

Whisk the butter, oil, and sugar in a medium-size mixing bowl. Blend in the pumpkin puree. Add the eggs and whisk to combine well. Add the molasses, vanilla extract, and buttermilk; whisk to combine well.

Pour the buttermilk mixture over the flour mixture and stir to combine both mixtures, using a flexible rubber spatula or wooden spoon. The batter will be moderately thick.

Carefully spoon a generous 3/4-cup of the waffle batter in the middle of the preheated waffle iron. Close the lid and griddle the waffles until golden and baked through, about 1 1/2 minutes. If your waffle iron has setting, set the gauge to #5. (The waffle batter must be thoroughly cooked.) Carefully lift each waffle onto a plate and serve.

creates

five round, four-section Belgian-style waffles

notes

◊ use fresh spices for the best flavor
◊ up to 1/2 cup of light brown sugar may be used for a slightly sweeter waffle
◊ use the thickest fresh buttermilk you can find