This was one of those recipes that I've had in my "to make" file for a few years now, and am just now getting around to making. I'd guess that based off the paper I printed it on and the show it came from, I've had it for something like 7-8 years now. Better late than never?
Anyway, this is a perfect recipe for a fall or holiday season breakfast. I fiddled around with it a little to make it lower in fat, and it turned out a bit dry, so I don't recommend cutting back on the fat like I did. Go all out and use the amount of butter you're supposed to use. I would, however, make this again.
The recipe comes together like most non-yeasted waffles, and so it's fairly straightforward and easy. Rachael made a mulled syrup to accompany the waffles on the original show. I didn't make that but would like to one day. Here's the recipe if you want to go all out.
I'll post the recipe as Rachael Ray made it and let you know my changes in the notes. I'd recommend trying the original recipe and not my variation. My version's flavor was good, but it was a little dry. Nothing a little more syrup won't fix.
from Rachael Ray and 30 Minute Meals
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table
Preheat waffle iron.
In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.