Time: 10 min.
Complexity: easily
Quantity: 8 servings of 2 waffles

Craving the gingerbread aroma often associated with the holidays? With this simple recipe from Rachael Ray, waffles will be ready in just half an hour.

Ingredients:

• 1 cup canned pumpkin puree
• 3 cups premium wheat flour
• 4 tsp baking powder
• 2 tsp ground cinnamon
• 2 teaspoons ground ginger
• 1/2 tsp freshly grated nutmeg (to taste)
• 1/2 tsp salt
• 4 eggs category CO
• 1 1/4 cups milk
• 1/2 cup molasses
• 2/3 cup dark brown sugar (packed firmly)
• 1/2 cup (110 g) melted butter, plus extra for greasing the waffle iron
• Syrup, whipped cream or fresh fruit for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pumpkin puree, premium flour, cinnamon, ginger root, nutmeg, milk, eggs, brown sugar, syrup

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Preparation:

Step 1
• Preheat the waffle iron.
  
  In a large bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a medium bowl, crack the eggs, add the brown sugar, and beat until fluffy.
  
  Add pumpkin, milk, molasses, and melted butter. Mix the dry and wet ingredients just until they form a dough. Do not overmix.
  
  Grease a waffle iron with a little melted butter and fry 4 waffles, 4x4 squares. Serve with toppings of your choice.

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