Pumpkin & Choc-Chip Waffles

Whilst we're savouring the last day of our long weekend, I thought I would make pumpkin waffles with choc-chips, cranberries & walnuts.

Autumn is nowhere to be seen at the moment, despite being almost 2 weeks into March. So, whilst these waffles sound perfect for brunch on a crisp morning...I made them with the air conditioning on...in bare feet and denim cut off shorts...watching a Taylor Swift interview, wishing it wasn't so hot.  

I split the mixture in two....included choc-chips in both halves (of course!)...and added walnuts to one batch and cranberries to the other.  Served with cookies and cream ice cream.​

Pumpkin Waffles
​​(makes 8)​

1 3/4 cups reduced fat milk
​3/4 cup pumpkin puree (steamed pumpkin, blended smooth, cooled)
​1/3 cup vegetable oil
​2 large eggs
​1/4 light brown sugar
​2 1/4 cups plain flour
​1 tbsp baking powder
​1/2 tsp baking soda
​1 tsp cinnamon
​1/4 tsp salt
​1/2 cup choc chips
​Optional: 1/4 cup chopped walnuts, or 1/4 cup dried cranberries

1. Whisk milk (added gradually), pumpkin, oil, eggs until smooth and put aside
​2. In a large bowl, crumble brown sugar to ensure smooth. Add flour, baking powder, baking soda, cinnamon & salt. Whisk to blend.
​3. Add liquid ingredients from step 1 whilst stirring until smooth.
​4. Stir in choc-chips and either walnuts or cranberries & let mixture sit for 5 mins
​5. Pour batter into pre-heated waffle maker and cook according to waffle maker instructions (I use the Cuisinart Waffle Maker)
​6. Serve still warm with ice cream (or mascarpone) and extra walnuts/cranberries sprinkled on top

Waffles freeze well in sandwich bags. They can be defrosted in the microwave, then put under grill for a little bit to make them crispy again. ​Tranlsation: instant brunch available on hand for any time you want to read the paper in your pajamas and not worry about cooking :)

​Design Resources:  Frame by Paislee Press Rue.​ Font is Paris, and the other my own handwriting.

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