Ingredients
- 5 tbsp. unsalted butter
- 1 cup pumpkin puree
- ½ cup firmly packed dark brown sugar
- ¼ cup granulated sugar
- 1 ¼ tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1/8 tsp. grated nutmeg
- pinch of salt
- 1 1/3 cups all-purpose flour
- 1 tbs. double-acting baking powder
- ½ tsp. baking soda
- 1 cup milk
- ½ cup sour cream
- 2 eggs
- 1 tsp. vanilla extract
Preparation
Step 1
Preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200° F.
Melt the butter; set aside. In a large bowl, combine the pumpkin, brown and granulated sugar, and spices. Using a rubber spatula or electric mixer, mix together well. Stir in the flour, baking powder and baking soda. The mixture will be thick and a little lumpy. Don’t try to smooth it out; just mix until the ingredients are incorporated.
In another bowl, beat together the milk, sour cream, eggs and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in the melted butter.
Whether or not your irons grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky. Brush or spray the grids again only if subsequent waffles stick.
Pour batter into waffle iron and cook according to waffle iron instructions. Cook until golden. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.