Pumpkin Waffles

Last weekend was positively cold and the weather was a perfect excuse to break out the waffle iron and make some pumpkin-flavored waffles. I noticed that we had several apples in the crisper, some of which were starting to look elderly, so whipped up some apple compote with which to top the waffles.

The apples are so sweet and juicy, there's really no need for extra syrup, but you can certainly add some (and butter) if you wish!

Pumpkin Waffles with Apple Compote

Waffles:
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1 tbsp sugar
1/2 tsp salt
1 stick butter, melted
1/2 cup pumpkin purée
3 eggs
1 1/4 cups milk

Combine dry ingredients. In a large bowl, combine melted butter and pumpkin, stir in eggs, then milk. Add dry ingredients and mix until well combined, but still a bit lumpy. Cook in a waffle iron according to manufacturer's directions.

Makes 10-12 waffles.

Apple compote:
1 tablespoon butter
3 apples, peeled, cored, and cut into chunks
2 tablespoons brown sugar
1/8 teaspoon ground cardamom

Melt butter in a saucepan, add apples and sugar. Cook over medium-low heat until apples soften and sugar and butter thicken into a sauce, about 15 minutes. Stir in cardamom. Serve over waffles.

Posted by theminx on Minxeats.com.