She whipped up the batter Sunday morning, pulled out her Grandmother’s trusty waffle iron, and in no time at all, we were enjoying some mighty tasty pumpkin waffles.
Check out my wife’s Grandmother’s waffle iron pictured below. It’s at least 75 years old, and it’s still turning out perfect waffles. Should I say it? They just don’t make things anymore like they used to!
I don’t have a link, but this was taken from an older Better Homes and Gardens online Cookbook.
Spiced Pumpkin Waffles
2 cups all-purpose flour
2 Tablespoons brown sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 1/2 cups nonfat milk
1 cup canned pumpkin
2 eggs, beaten
2 Tablespoons cooking oil
1) In a medium bowl, stir together the flour, brown sugar, baking powder, salt and pumpkin pie spice. Make a well in the center of the flour.
2) In another medium bowl, combine the milk, pumpkin, eggs and oil. Add the milk mixture all at once to the flour mixture. Stir just until moistened. (Batter should be lumpy.)
3) Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle iron. Close the lid quickly; do not open until golden brown. (Bake according to manufacturer’s directions.) When done, use a fork to lift the waffle off grids. Repeat with remaining batter.
Makes approximately 8 to 10 waffles.
Check out this old timer waffle iron. Pretty awesome!