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Pumpkin Waffles with Honey Ginger Butter

  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 cup canned pumpkin
  • 2 large eggs
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract

Combine flour, sugar, cornstarch, baking powder, salt, and spices in a large bowl; reserve. Whisk pumpkin and eggs in a medium bowl. Add milk, oil, and vanilla to pumpkin mixture and whisk until blended. Add pumpkin mixture to dry ingredients and stir until smooth. Preheat waffle maker. Pour about 1 cup batter onto the center of the bottom grid. Close top and flip waffle maker. Bake until brown, about 4 to 5 minutes. Serve with Honey Ginger Butter.

Makes 3 waffles

Honey Ginger Butter

  • 1/4 cup butter, softened
  • 2 1/2 tablespoons honey
  • 1/4 teaspoon ginger

Combine butter, honey, and ginger in a small bowl. Refrigerate until ready to serve.

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