This is another of those recipes that I have printed before. This too is one that Heidi liked. I think she liked this one the best of the two (not sure). The other one is more like gingerbread cake and for breakfast that is a little unnerving but for a holiday occasion that is Okay. This one seems a little heartier and better for Autumn and Winter mornings when you want some 'stick to your rib' goodness.
Pumpkin Gingerbread Waffles
1 cup flour (you can mix in 1/2 whole wheat if you want)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 Tablespoons brown sugar
1 egg plus 1 egg white or 3 egg whites
1/2 cup pumpkin puree
1/3 cup buttermilk
1 Tablespoon vegetable oil
1 teaspoon vanilla (optional)
In a bowl stir together the dry ingredients. Add the wet ingredients and mix well. Pour 1/2 cup onto a standard 8-inch waffle iron and cook according to the manufacturer's directions. Serve with syrup, fruit jam or whipped cream.
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