Punkin Patch Pumpkin Waffles

Punkin Patch Pumpkin Waffles

Make it with: 
Richard’s Famous Punkin Patch Pumpkin Seasoning

Cozy up to a satisfying breakfast of pumpkin spiced waffles, melting butter and a generous drizzle of maple syrup. Crispy on the outside, fluffy on the inside, these waffles freeze well for quick yet special weekday breakfasts when toasted in the toaster oven.

Ingredients

In a mixer bowl combine dry ingredients:

2 C. all-purpose flour (we use organic)
2 T. brown sugar
1 T. baking powder (we use aluminum-free)
½ tsp. table salt
1 ½ tsp. Richard’s Famous Punkin Patch Pumpkin Seasoning

In a separate bowl, whisk together wet ingredients:
2 large eggs
1 ½ C. milk or plant-based milk (we use oat milk)
½ C. canned pumpkin puree
¼ C. vegetable oil or melted butter

Directions

Heat waffle iron according to manufacturer directions.

With mixer running on low, gradually pour wet ingredients into dry ingredients. Turn mixer to medium and mix just until the batter is smooth. Do not overmix. If the mixture seems too thick, add a bit more milk. 

Pour the amount recommended by your waffle iron manufacturer onto a hot waffle iron. Your waffle iron may require that it be sprayed with cooking spray before each time it is filled. Bake the waffles the time recommended. We set our waffle iron so that the outside is crispy, and the inside remains fluffy.

Serve with a pat of butter and real maple syrup.