Chocolate-chip morsels, pumpkin, spices mix up to make some pretty good waffles

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

dash cloves

2 eggs

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

Whisk together dry ingredients. Fold them into wet ingredients. Fold in chocolate chips. Bake on prepared waffle grill. Makes 6 waffles.