Ingredients
Waffles
| 2 cups | (500 ml) | all purpose flour |
| 1/4 cup | (60 ml) | cornstartch |
| 1/4 cup | (60 ml) | packed brown sugar |
| 1 tbsp | (15 ml) | baking powder |
| 1 tsp | (5 ml) | pumpkin pie spice |
| 1/2 tsp | (2 ml) | baking soda |
| 1/4 tsp | (1 ml) | salt |
| 1 1/2 cups | (375 ml) | milk |
| 3/4 cup | (180 ml) | pure pumpkin puree |
| 2 eggs | lightly beaten | |
| 1/3 cup | (75 ml) | melted butter |
Toppings
| 1 cup | (250 ml) | plain or vanilla yogurt |
| 1/4 cup | (60 ml) | toasted chopped pecans |
| 2 tbsp | (30 ml) | maple syrup |
Directions
- In medium bowl, whisk together flour, cornstarch, brown sugar, baking powder, pumpkin pie spice, baking soda and salt.
- In separate large bowl, whisk together milk, pumpkin puree, eggs and melted butter. Whisk wet ingredients into dry ingredients until combined.
- Heat waffle iron and grease well. Cook waffles according to manufacturer’s instructions, spooning about 1 cup (250 mL) batter per waffle.
- Serve waffles with a dollop of yogurt, chopped pecans and maple syrup.