Pumpkin Chocolate Chip Waffles

Pumpkin Chocolate Chip Waffles

2 1/2 cups flour (all purpose flour or a combination of all purpose flour and whole wheat flour)
¼ cup sugar
4 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
¼ tsp. nutmeg
Dash of cloves

2 eggs
¾ cup canned pumpkin puree
¼ cup butter, melted
2 cups milk
¼ - 1/2 cup mini chocolate chips

Whisk dry ingredients together and then fold in wet ingredients. Cook in waffle iron until golden brown and then top with maple syrup. Makes approximately 16 waffles. Freezes well.

My dear friend Heidi introduced me to these waffles last month and we are addicted! They are light and fluffy with just the right amount of spices to compliment the pumpkin. They freeze fantastic and make a quick breakfast or snack.


Kelli said...

I love these waffles too! I just made them a couple of nights ago for dinner.
I'm not a quilter, but my mother-in-law is, and she sometimes gives us quilts for birthdays or Christmas. I think she makes beautiful quilts! :)

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Tycksen Family said...

Do you just freeze them in baggies Emily? They look yummy. Thanks

Emily said...

Hi Natalie! Yes, I freeze a big batch of the waffles in a large gallon ziplock bag.

Jenna said...

can't wait to try these, for 2 years i've been swearing to serve pumkpin outside of holiday season and haven't! would you like to guest post on kidappeal? email me if you're interested. would love for you to share your MSG story, and/or recipe. jenna at foodwithkidappeal dot com.

tbishyer said...

My family LOVES these waffles. They are very addicting! :)

Jill said...

I made these waffles dairy free and egg free by using almond milk and a banana in place of the eggs. Turned out wonderful.