Pumpkin Waffles

There is just something about fall.

I am ready for boots and sweaters and a whole lot of coziness. I crave maple syrup and hot apple cider and soup of all kinds.

And pumpkin. Oh, how I crave pumpkin!

And nothing says fall like pumpkin waffles! They sort-of scream for relaxed and cozy weekends, but you can also freeze your cooked waffles to make for easier mornings. Why not double the recipe and achieve both all at once?

Here is what you need:

Step 1: In a large bowl mix together flour, cornstarch, sugar, pumpkin pie spice and baking powder.

Step 2: In a separate bowl, beat eggs, melted butter, milk, vanilla extract and pumpkin puree until well blended.

Step 3: Add liquid mixture to dry ingredients, stirring lightly with wire whisk until batter is combined.

Step 4: Pre-heat your waffle iron, spray with non-stick cooking spray and then add one ladle full of batter and cook till lightly brown and crisp.

Step 5: If you would like to freeze- cool waffles and then place in labeled freezer bag. You can reheat in your toaster oven or conventional oven at 350 for 3-4 minutes.