Ingredients:
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp table salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 lrg egg, lightly beaten
1/4 cup dark brown sugar, packed
1 tbsp vegetable oil
1/2 cup canned pumpkin
1 1/4 c buttermilk
cooking spray
Instructions:
*Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, baking powder and next four ingredients in a large bowl; stir well with a whisk
*Combine egg, brown sugar, oil, pumpkin and buttermilk in a bowl; stir with a whisk until blended. Add pumpkin mixture to flour mixture and stir until well combined.
*Coat a waffle iron with cooking spray, preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading batter to edges. Cook 5-7 minutes or until steaming stops; repeat with remaining batter.
*Yield: 5 servings (serving size: 2 waffles)
(Notes: I don't use buttermilk, I use fat free milk. I usually double the recipe so I can use an entire can of pumpkin and freeze the rest of them to have later in the week. I usually just pop them in the toaster to un-thaw them.)




























