Pumpkin Waffles

Ingredients

• 1 cup all-purpose flour
• 1/4 cup yellow cornmeal, finely ground
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch ground nutmeg
• Pinch of ground cloves
• 2 large eggs
• 2 tablespoons brown sugar, packed
• 1 1/4 cup buttermilk
• 1/2 cup fresh or canned pumpkin purée
• 4 tablespoons butter, melted
• Applesauce or apple butter for serving

Directions

1. Heat your waffle iron. In a medium bowl, give the flour, cornmeal, baking powder, baking soda, salt, and spices a good, energetic whisk.
2. In a larger bowl, whisk the eggs with the brown sugar until the sugar clumps have disappeared. Pour in the buttermilk, pumpkin purée, and melted butter, then whisk until the mixture is smooth.
3. Add the dry mixture to the wet mixture and whisk again until you have a smooth batter.
4. Brush a little melted butter into the wells of the hot waffle maker so the waffles release more easily.
5. Once the waffle maker is hot, cook the batter in batches. Ladle it into the center of the wells, stopping before it reaches the edges, then gently close the top.
6. Let the waffles cook until your waffle maker says they’re done, or until steam is no longer escaping from the sides, about 4 to 5 minutes.
7. Open the waffle iron and use a fork to carefully lift up the edge of a waffle, then remove the waffles.
8. Serve with warmed maple syrup and a side of apple sauce or apple butter.