Pumpkin Spice Waffles


I happened to have some sauce left over from Bread Pudding….so anyone could see that I had no choice, really, but to make pumpkin waffles.  It only made sense.  

**These would be good with an Apple Cider Syrup, as well, so below is a recipe for both & you can decide!  Heck - throw in some maple syrup with any of these, as well. You just can't go wrong here!**


2 c. buttermilk
1 c. pumpkin puree
1 egg
3 T. brown sugar
¼ c. oil
2 T. vinegar (I used apple cider vinegar)

1 c. whole wheat flour
1 c. all purpose flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. salt

In a bowl, mix together the wet ingredients:  milk, pumpkin, eggs, oil, and vinegar.
In another bowl, combine all dry ingredients: flours, baking powder, baking soda, spices, and salt.
Stir to combine all ingredients, thinning the batter with milk if it's too thick.  Try not to over-stir - just get it to the right consistency you like.

PRALINE SAUCE:  (makes about 4 cups)
1 c. butter, cut into pieces
¾ c. chopped nuts
3 ¼ c. brown sugar
¾ c. heavy cream
½ t. cinnamon
1 ¼ c. sour cream (and don't get the light stuff…you're going all-out here)
1 t. vanilla

In a large saucepan, heat ½ c. of the butter until melted.  Add pecans and mix well.  Bring to a boil and cook for a couple of minutes, until pecans begin to brown slightly and become fragrant.  Remove from heat and add remaining ½ c. butter and mix well.  Add brown sugar, heavy cream, and cinnamon to the pan; mix well.  Cook over medium-high heat until blended, stirring constantly.  When mixture starts to boil vigorously, turn the heat down a little and boil rapidly for 2 minutes - keep stirring.  Remove from heat and add sour cream and vanilla.  **{Seriously…the sour cream MAKES this sauce!!}**

1 c. packed brown sugar
2 T. cornstarch
1 tsp. ground cinnamon
¼ tsp. allspice
¼ tsp. ground ginger
⅛ tsp. ground cloves
1 pinch salt
2 c. fresh apple cider (after a good shaking)
1 ½ T. apple cider vinegar
¼ c. butter, diced

In a medium saucepan, whisk together brown sugar, cornstarch, cinnamon, allspice, ginger, cloves and salt until cornstarch is evenly mixed.  Stir in apple cider and apple cider vinegar and turn the heat up to medium-high heat.  Bring to a boil, stirring constantly.  Allow to boil for about 1 ½ minutes while continuously stirring.  Remove from heat, stir in butter and allow to cool a little.

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