Spiced Pumpkin Waffles

Let it be October. A season of mixed emotions for many.

As the cooler weather settles in, so many are sighing in relief as the summer heat fades into cool nights and warm days. That relief from the heat also comes with sadness as we say good bye to sipping ice cold lemonade, barbecues & picnics with friends, and swimming.

Now is the season to start looking forward to evening bon fires, pumpkin & apple EVERYTHING, and it's time to start shopping for that perfect winter coat.

It's also time to try out these AMAZING waffles. I love these waffles because they are the only pumpkin waffles I have found that actually have the ability to become crispy.

Brown Sugar Waffles

Last week I got a new gadget.

It is probably something I should have gotten a while ago.

A waffle iron!

Since I am me, I couldn't start with a boring, plain waffle.

I started out with a waffle that had a nice, crisp outside. I cannot stand a soggy waffle. The sugar in this recipe allows it to get nice and crisp on the outside.

Brown Sugar Waffles (makes 4 7-8" waffles)
1 3/4 C All Purpose Flour
1/4 C Light Brown Sugar
1 tsp Baking Powder
2 tsp Baking Soda
1 tsp Salt

2 Large Eggs

1 3/4 C Buttermilk

8 Tbs Unsalted Butter, melted, cooled to room temperature

In a medium bowl, combine the dry ingredients. Mix in the eggs, buttermilk, and butter until just combined.

Fill the waffle iron according to the manufacture's directions. For mine, a scant 3/4 C fills it perfectly.

Cook the waffle according to your manufacture's instructions. 4 minutes seems to be perfect for mine. The best judge is when the steam stops coming from the waffle iron.

I like my waffles a little on the well-done side, so I cooked mine a little bit longer.

Serve topped with your favorite topping. I went with lots of butter and Log Cabin syrup (which is now thankfully free from high fructose corn syrup).

Perfect!