Cinnamon Pumpkin Waffles

2 1/2 cups all purpose flour
1/4 cup light brown sugar, firmly packed
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoon cinnamon
4 large eggs, beaten
1 cup milk
1 cup buttermilk
1/4 cup butter, melted
1 (15 ounce) can pumpkin

Instructions:

Sift together the flour and brown sugar in a large mixing bowl. Add the baking powder, baking soda and salt and stir to combine all the ingredients together. In a separate bowl add the milk to the beaten eggs and mix slightly. Pour in the buttermilk and melted butter. Mix to incorporate. Fold in the pumpkin and mix until all the ingredients are incorporated together and mixture is smooth. Add the dry ingredients to the smooth mixture. Blend together making sure all the dry ingredients are moistened well. Heat the waffle iron. Pour a scant amount of the batter onto the waffle iron and cook according to the waffle iron directions. Set the oven temperature to 200 degrees. When the waffle is done place it on the preheated oven rack to keep hot. Continue cooking the waffles until all the batter has been used. I like to serve these with warm Apple Cinnamon Syrup. Here’s the recipe for it.

Apple Cinnamon Syrup

Ingredients:

1 1/2 cup apple cider, unsweetened
1/3 cup light brown sugar, packed
5 cloves
2 cinnamon sticks

Instructions:

Place the apple cider into a saucepan over medium heat. Add the brown sugar and stir until starting to melt. Add the cloves and cinnamon sticks. Stir often cook the mixture for 15 minutes or until it begins to thicken and is reduced to just shy of 1 cup of liquid.

Of course this syrup is great over regular pancakes or waffles as well.