Feeling autumny yet? Here's a great weekend breakfast to get you in the mood: pumpkin waffles! It's a recipe I adapted from a very inspiring book called The Victory Garden Cookbook by Marian Morash. She makes this with mashed sweet potatoes, but canned pumpkin makes it super convenient. Let me know what you think!
1/4 c. butter or vegan margarine (I use Earth Balance vegan margarine.)
1.5 c. all-purpose, unbleached flour
1 T. baking powder (try to find aluminum-free baking powder)
1 t. salt
1/4 t. nutmeg
cinnamon, to taste (optional)
3 eggs (or vegan egg replacer, like that by Ener-G)
1 c. almond milk (or rice milk will work fine)
1 c. canned pumpkin purée (NOT pumpkin pie mix)
Melt the butter or margarine, then set it aside to cool slightly.
Using a fork, blend the dry ingredients together in a large mixing bowl. Make a well in the center, and add the eggs, almond milk, and pumpkin. Using a hand mixer, start mixing the ingredients on low, and pour in the melted butter or margarine while the mixer is going. Mix on high until the batter is light and fluffy.
Cook on a preheated waffle iron as instructed by the manufacturer. Serves about 4.
Note that these waffles are moist and may require additional cooking time if you prefer a crisp exterior. Served with breakfast potatoes and cranberry juice or hot cranberry tea, this is the perfect autumn breakfast!