We always plant a lot of pumpkins in the garden. I plant two kinds of pumpkins. The big, jack-o-lantern variety for Halloween and for my goats and chickens. And the smaller, sugar pumpkins for cooking, especially for making pumpkin puree. You can make pumpkin puree out of the big pumpkins as well. I know. I’ve done it. But you might want to add more spices because the flavor isn’t as rich as the smaller pumpkin variety. Pumpkin puree is ridiculously simple to make. The Prairie Homestead has a good tutorial on it. It’s pretty much the same way I’ve been doing mine for years. Here’s the link: http://www.theprairiehomestead.com/2011/10/how-to-make-pumpkin-puree-the-easy-way.html
I freeze portions of my puree up in bags and use them for all sorts of recipes, mostly desserts and breakfast. Sometimes, I add pumpkin spices to the mix before I freeze my baggies to make it even easier to use. This year I didn’t bother doing that for one reason: I was too lazy.
But one thing I’m never too lazy for is chocolate chip pumpkin waffles. This is based on Mark Bittman’s Quick and Easy Waffle recipe that I’ve adapted for my delicious Chocolate Chip Pumpkin Waffles. It’s my favorite breakfast for a crisp, fall day. Even if you don’t grow your own pumpkins, you should still make this after Halloween. Or before it. Or every weekend in the fall. And don’t worry, canned pumpkin will taste just fine. My friends tell me that using homemade pumpkin puree is the definition of over-achieving. Give this recipe a try! Your family will thank you 🙂
Directions For Chocolate Chip Pumpkin Waffles
Step one: Combine 2 cups of flour, 1/2 tsp salt, 2 tbs of sugar, 1 tbs of baking powder, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves in a bowl and stir to combine.
Step two: Melt 4 tablespoons of butter in a glass bowl in the microwave. Let cool slightly. Add 1 1/2 cups of milk, 2 eggs, 1 cup of pumpkin puree, 1 teaspoon of vanilla and whisk to combine.
**If using canned pumpkin, one cup is about half a can. You can freeze the rest in a ziplock baggie for a future recipe**
Step three: Mix wet and dry ingredients together, but don’t over-mix and add 1/4 cup of chocolate chips. Homemade pumpkin puree will have differing amounts of liquid, so if your mixture appears dry, add some more milk, or flour if it’s a tad runny.
Step 4: Spray a waffle iron with cooking spray and cook the waffles.
Notes: This mixture makes a pretty good pancake as well if you don’t have a waffle iron.
Serve the waffles simply, with some butter and maple syrup and enjoy! This really is such a rich and delicious recipe. I love chocolate chip pumpkin waffles and I hope you do too!
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