These waffles made for a wonderful breakfast-for-dinner event at our house recently. Hubby said he’d really like waffles for the evening meal. Some chocolate chips on hand and fresh pumpkin puree combined to make Pumpkin Chocolate-Chip Waffles. I’ve had this recipe for ages and can’t possibly remember the source, but I certainly am indebted to the person who first put this idea together.
The merger of cinnamon, ginger, nutmeg, and cloves brought a very special spicy aroma while these were baking in the waffle grill. We poured sugar-free maple syrup on top and had ourselves a breakfast-for-dinner feast!
Pumpkin Chocolate-Chip Waffles
2 1/2 cups flour (combine all-purpose and wheat flours)
1/4 cup sugar (or sugar substitute)
4 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt (or salt substitute)
1/4 teaspoon nutmeg
3/4 cup pumpkin (I used fresh pumpkin puree)
1/4 cup butter, melted
2 cups milk (I used skim milk)
1/4 to 1/2 cup mini chocolate chips