Pumpkin Pie Waffles

This is one of our favorites for the holidays. The perfect Thanksgiving morning treat.

5 Tbs melted unsalted butter
1 c. pumpkin puree (make sure you get puree and not pie filling)
1/2 c. packed dark brown sugar
1/4 c. granulated sugar
1 1/4 tsp ground cinnamon
1/8 tsp ground ginger (you can use fresh grated, but I never have it)
1/8 tsp ground cloves
1/8 tsp ground nutmeg
pinch of salt
1 1/3 c. all-purpose flour
1 Tbs baking powder
1/2 tsp baking soda
1 c. milk
1/2 c. sour cream
2 eggs
1 Tbs rum extract (I actually like the extract better than true rum, you decide)
1 tsp vanilla extract (obviously Mexican if you have it!)

Combine pumpkin, sugars, cinnamon, ginger, cloves, nutmeg, and salt. Stir in flour, baking powder, and baking soda. Mixture will be thick and lumpy.

Mix together milk, sour cream, eggs, rum, and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in melted butter.

Original recipe from "Waffles from Morning to Midnight." Minor changes are my own.

These waffles stay very moist. Don't wait for them to crisp up, it just won't happen. I know it's a little disappointing, but I think you'll love them anyway!

Some people like these with maple syrup. I think they scream for cinnamon cream syrup and whipped cream. They could even use a sprinkle of toasted pecans for good measure!