Alright, so after you make your Pumpkin Donuts for breakfast, and you still have half of a can of pumpkin in the refrigerator, you can make a second batch of donuts, mix the pumpkin into a soup, make a small batch of pumpkin bread, make a sauce for ravioli, make your own pumpkin coffee creamer, or make pumpkin waffles!
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/3 cup vegetable oil (or melted butter slightly cooled)
- 1/2 can of canned pumpkin or fresh pumpkin puree (about 1/3 – 1/2 cup)
- 2 tsp vanilla extract
- 1 3/4 – 2 cups all purpose flour
- 1-2 shakes of pumpkin pie spice
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 – 1/2 tsp salt (the original recipe calls for 1 tsp, but I can taste the salt using that much and lowered it with no noticeable effect on the waffle texture)
- Sift together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium mixing bowl.
- Whisk together the eggs, buttermilk, oil and vanilla in a separate bowl. Stir in the pumpkin. Add in the dry ingredients and stir until combined. There may still be some lumps.
- Let the batter rest for a few minutes.
- Cook as directed by your waffle iron instructions.