Pumpkin waffles

So for our anniversary breakfast, at home without the kids, we wanted something fairly quick and easy. We had some pumpkin purée left from the ice cream (actually Hubbard squash purée), so we went with pumpkin waffles. I found a nice simple recipe in the Williams Sonoma Breakfast cookbook. No special spices, so all of the flavor comes from the pumpkin.

155 g flour
20 g dark brown sugar
1 t baking powder
0.25 t fine sea salt
1.25 c milk
1 egg, beaten
1.5 T butter, melted
0.67 c pumpkin purée
About 50 g chopped pecans

Mix dry ingredients. Mix wet ingredients. Mix wet into dry. Fold in nuts.

Pumpkin waffles

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One Response to Pumpkin waffles

  1. lesya says:

    they were delish! happy anniversary, baby!

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