PUMPKIN GINGERBREAD WAFFLES

Pumpkin Gingerbread Waffles image

Provided by Tannic

Time 35m

Yield 8 waffles, 4-6 serving(s)

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
2 teaspoons baking soda
1 tablespoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 tablespoons butter, melted and allowed to cool
8 ounces canned pumpkin (1/2 of a can the way we buy it)
1/4 cup molasses
2 cups buttermilk
3 eggs
1/2 cup dried cranberries

Steps:

Combine the dry ingredients in a mixing bowl, stir well until the spices are well incorporated.
don't forget to preheat the waffle iron.
Combine the wet ingredients, mix the wet into the dry, Add the cranberries.
Sometimes the mixture is too thick, use milk or buttermilk to thin it as needed.
These were intended to be cooked in a waffle iron, but sometimes I thin the mixture a bit and use it as pancake batter. They tend to come out soft, even with my waffle maker set hotter, crispness was difficult to achieve.

Nutrition Facts : Calories 526.8, Fat 17.5, SaturatedFat 9.5, Cholesterol 174.9, Sodium 1360.2, Carbohydrate 78.2, Fiber 6, Sugar 20.5, Protein 15.8