DAY 5: GINGERBREAD WAFFLES & “JINGLE JANGLE”
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping
🤎 Preheat waffle iron.
❤️ In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt.
🤎 In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter.
❤️ Stir the wet into dry until just moist. Do not overstir the waffle batter.
🤎 Brush the iron with a little melted butter and cook 4 waffles, 4 sections each.
❤️ Serve with toppings of choice.
NOTES: Batter is thick, don’t worry. Topping with caramelized apples and nuts would be amazing! also you can make tons of these and freeze them… then just throw them in the toaster to heat them up!