Gingerbread Waffles

Makes 4 to 8 servings

ingredients

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 large eggs
2/3 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 & 1/4 cups whole milk
1/2 cup molasses
1/2 cup (1 stick) butter, melted, plus additional tablespoons for the waffle iron
Warm maple syrup, to pass at table

directions

Preheat waffle iron. In a large bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses, and 1/2 cup melted butter. Stir the wet ingredients into the dry until just moist. Do not over-stir the waffle batter. Brush the waffle iron with the remaining tablespoon melted butter to coat. Pour batter onto hot waffle iron and bake until golden brown. Repeat with remaining batter. Serve waffles with warm syrup.

Source: Cooking 'Round the Clock cookbook