Pumpkin waffles

mmmm vermont maple syrup... mmmmm

As you all know I have a pumpkin addiction and it comes out it full force this time of the year! I'm a sucker for "breakfast for dinner" and made up a batch of these after the gym last week. They came out so good and crisp on the outside, drizzle a little Vermont maple syrup on top and be prepared to melt into a pool of happiness... yes they are THAT good.

I'm actually headed to VT in two weeks, I'm going with my friend for a work weekend at an adorable B&B. We help stack firewood, clear trails, paint things, and in return we get to stay for the weekend and enjoy the sauna, miles of hiking trails, and the culinary 4 star chef from England who will be preparing all of our meals.... a YUM!! Don't worry I'll be taking tons of pictures for you all to see!

Ok onto the waffles!

Pumpkin Waffles
(recipe from cooking light)

Ingredients
1 cup whole wheat flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
1 cup skim milk
1/2 cup Pumpkin Puree
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 large egg, lightly beaten
Cooking spray

Preparation
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through cloves) in a large bowl, and make a well in center of mixture. Combine milk and next 4 ingredients (milk through egg) in a bowl, and add to flour mixture. Stir just until moist.

Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter.

These things will be a crowd pleasure for sure!

Chow!