Waffkins

Interesting name, I know. That is what EC dubbed the Pumpkin Waffles that we had for dinner the other night. Can I just mention how excited I am about the fact that it is fall, which means it is pumpkin season? I love everything pumpkin - pumpkin cookies, pumpkin bread, and especially pumpkin bagels with pumpkin cream cheese from Einstein Bagels. So when EC suggested we make these for our date night, you can imagine my enthusiastic response.

They were pretty good, however I ended up putting in pumpkin pie seasoning, because I think you are supposed to use pumpkin pie pumpkin, and silly me, I just used plain pumpkin. But after I added the seasoning, ohh baby!

I definitely recommend eating them with ice cream. But I think that waffles should only be consumed with ice cream, unless you are in Europe, and then you can eat a Belgium Waffle with powdered sugar, or even better, Belgium chocolate, mmm.

Toasty Pumpkin Waffles

from Taste of Home

Ingredients:
1 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1-1/4 cups milk
2/3 cup canned pumpkin
4-1/2 teaspoons butter, melted
1/3 cup chopped pecans

Additional maple syrup, optional
Directions: In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Yield: 4 servings