Pumpkin Waffles

Yields 2-3 servings

3 tablespoons brown sugar, packed
2 large eggs
1 cup (245 grams) canned (or fresh) pumpkin puree
4 tablespoons (1/2 stick or 57 grams) butter, melted
1 teaspoon vanilla extract
1 cup (237 ml) milk
1 1/2 cups (188 grams) all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat waffle iron.

In a large mixing bowl, whisk together the brown sugar, eggs, pumpkin puree, melted butter, vanilla, and milk until uniform. Gently mix in the flour, baking powder, spices, and salt until smooth.

Cook the waffles in the waffle iron according to the manufacturer's instructions. I found that these waffles took longer than average to cook (approximately 8 minutes) because the waffles are so moist. Cooking the waffles longer can also provide crisper edges. Use your best judgement!

Serve warm, topped with a healthy dose of maple syrup.