Gingerbread Waffles

A few years ago Mica found a gingerbread waffle mix at Williams-Sonoma. We made them all together as a family and they were about the most delicious things I've ever eaten. And eat we did. Probably about 10 waffles each. It was out of control, but in a good way. I never bought them myself because I couldn't handle the price tag of $10 a box, but this year I convinced myself I would buy some since they were so good and I was craving them. So we went to Williams-Sonoma only to find out that they didn't make them this year! A tragedy! So I did what I always do when confronted with such a dilemma: google it and try to find my own recipe. I found a recipe on the food network website and modified it. They are delicious, easy and cheap, 3 of my very favorite things!

Gingerbread Waffles
2 eggs
1/2 cup brown sugar, firmly packed
1/2 cup canned pumpkin puree
3/4 cup milk
3 Tb. molasses
1/4 cup butter, melted
1 tsp. vanilla
1 1/2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves
1/4 tsp. salt
Bananas, whipped cream, caramel topping and/or maple syrup for topping

1. Preheat waffle iron. In large bowl beat eggs and brown sugar until light and fluffy.
2. Add pumpkin, milk, molasses, butter, and vanilla.
3. Stir in dry ingredients and mix until just blended. Do not over mix.
4. Spray waffle iron with cooking spray. Pour batter onto waffle iron and cook until done (2 - 5 minute depending on the waffle iron). Top with syrup or caramel, sliced bananas and whipped cream.

Serves 4 - 6.