Last night we had over 200 trick or treaters! That is unusual for us. We usually have about 100-150. It was extra cold this year 38 degrees and overcast so I thought maybe we would get 100. I bought some candy to give away and some of our favorites to have leftovers. We ended up giving it all away! We had 5 pieces of candy left. It was getting to the point where we were thinking we are going to need to raid the pantry and start giving away canned beans and vegetables! Chili beans for you. Sliced carrots for you! But thankfully at 7:30 pm when the “city” trick or treating ends we were okay.
We are still loving the fall recipes such as Pumpkin Waffles on these cold fall nights too. These waffles are simple to make and you can easily double the recipe for extra waffles for breakfasts that can be frozen and then warmed in the oven for a quick, hearty breakfast.
My family loved these waffles as they were light and fluffy. They had great pumpkin spice flavor that reminded both kids of pumpkin pies. A drizzle of maple syrup added a delicious hint of sweetness. If you want to add an even nicer touch a bit of powdered sugar made into a frosting drizzle would be delicious!
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 3 eggs
- 1 1/2 cups milk
- 3/4 cup canned pumpkin puree
- 2 tablespoon butter, melted
- In a large bowl mix flour, sugar, cinnamon, baking powder, ginger, nutmeg, and baking soda until well blended.
- Create a well in the center of the bowl. Add eggs, milk, pumpkin, and butter to the well. Stir until just blended.
- Spray Belgian waffle-maker with non-stick spray and cook according to waffle-makers directions. Remove to warmed oven until all are cooked.
- Serve warm with butter and maple syrup, as desired.