Pumpkin Waffles With Goat's Milk and Farm Fresh Eggs

These were delicious.  We doubled the batch, using our pumpkin puree, and have extra for breakfast.  The kids can toast them, and cook up eggs, and make egg/cheese/waffle sandwiches (or simply eat waffles).



Here's the recipe:
Pumpkin Waffles
2 cups unbleached all-purpose flour (see note)
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon, organic
1/4 tsp. ground ginger, organic
1/4 tsp. ground nutmeg (or grate fresh nutmeg)
3 eggs, organic or farm fresh
1 3/4 cups milk or goat's milk
3/4 cup cooked and mashed pumpkin
1/2 cup canola oil
1/2 cup chopped nuts


Brush the waffle iron lightly with oil, and reheat it.


Into a large mixing bowl, sift the flour, baking powder, salt, cinnamon, ginger, and nutmeg.  In a separate bowl, beat together the eggs, milk, pumpkin, and oil.  Stir the pumpkin mixture into the dry ingredients and mix well.  Stir in nuts.


Spread a ladle-ful (or so) of batter into the prepared and heated waffle iron and bake until done.  Serve immediately, or keep warm in the oven at 200°F for 15 minutes (while you make more waffles).


Serves 4

Note:  Split the flour mixture 50/50 with whole wheat flour.


I made these in my Belgian  waffle maker. 


I'm slowly getting the deep cleaning done around here.  The discovery of mildew, due to a moist summer and fall, was not expected.  I'm working my way around the house, deep cleaning, one section at a time, and getting ready for winter.  When we removed our dresser drawers to pull the dresser out (and clean behind it), we each went through our drawers and cleaned out what we could.  I sent a box of clothing to Goodwill.

Everything is getting cleaned, including dresser doilies and more.  With living in the middle of crop fields, we get a lot of dust inside over the summer.