Pumpkin Gingerbread Waffles

Forrest developed his own Pumpkin Gingerbread Pancakes recipe, so I haven’t made these in a while, but it’s still a recipe worth hanging on to… and making again!

As is, this recipe serves 8, so I recommend halving it.

Pumpkin Gingerbread Waffles
Adapted from Shape Magazine

3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground ginger
1 tablespoon cinnamon
1 tablespoon nutmeg
¼ teaspoon salt
¼ cup sugar
¼ cup brown sugar
1 whole egg
3 egg whites
1 ½ cups canned pumpkin purée
1 cup nonfat milk
1 tablespoon vanilla extract

In a large bowl, stir together all dry ingredients. In another bowl, mix wet ingredients. Stir together both mixtures. Pour about one-eighth of the mixture (half a cup) into a standard 8-inch waffle maker and cook according to the manufacturer’s instructions, usually 3 to 4 minutes.

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