On Eve’s request, we had pumpkin waffles for dinner last night. They were super yummy! When we first made waffles (after hubby got me a waffle iron for Christmas!) Lex ate too much and got a stomachache. He hasn’t tried them since. Silly boy. Last night I got him to try the “special orange waffles” without syrup. He liked them, but then asked for syrup. I was careful to give him only small amounts (of syrup and waffles!) to avoid stomachaches. He seemed pretty happy. Eve and I, of course, ate them all up. I got the recipe from weelicious, a cool blog with healthy food ideas. She suggested making cream cheese sandwiches with them. That may be lunch in the near future!

Weelicious Pumpkin Waffles

2 1/2 Cups Flour
1/3 Cup Light Brown Sugar
2 1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Ground Cinnamon
1 Tsp Ground Ginger
4 Eggs
1 Cup Milk (I used rice milk)
1 Cup Buttermilk (I used low fat)
1 Cup Pumpkin Puree
6 Tbsp Butter, melted

1. Preheat waffle iron.
2. Sift first 7 ingredients into a bowl.
3. In a separate bowl whisk the remaining ingredients.
4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.
5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
6. Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.