I finally found some not-rotten pumpkin, y’all! I was so excited when I spotted it that I let out a little squeal and two Target employees came rushing towards me to make sure I was okay. And then I bought every can that was on the shelf. No, I’m lying.
I left two cans.
The problem I’m having now is that they’re the massive cans which means I have to use a whole lot of pumpkin within a few days or it gets thrown out. Which I guess isn’t a bad problem to have. Unless you’re my husband. He’s been dreading pumpkin season since I started talking about it months ago.
I made these waffles one morning when he was still in bed so he didn’t get a chance to argue with me. Surprise, surprise: he loved them! Everyone did actually. I think pumpkin can get a little too earthy but this recipe has just the right amount of pumpkin so that you know it’s there but it’s not so overpowering.
- 2 1/3 cups Bisquick mix or other baking mix
- 1 1/2 cups milk
- 1/2 cup canned pumpkin
- 1/4 cup vegetable oil
- 2 tablespoons packed brown sugar
- 1 teaspoon cinnamon
- 2 eggs
Heat waffle iron; grease with cooking spray, vegetable oil or shortening.
In large bowl, beat all ingredients with wire whisk or hand beater until blended. Pour about 1/2 cup of batter onto center of hot waffle iron. Close lid of waffle iron.
Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle.
Top with syrup or powdered sugar.