Recipe for Pumpkin Waffles

Thanks to all of you who came to our breakfast! Here is the recipe, and it's really amazing!



Spiced Whipped Cream:

1 Cup Heavy Whipping Cream
1/4 Cup Sugar
1 Teaspoon vanilla
1/2 Teaspoon ground nutmeg

Electric beaters work best: Whip cream in large bowl on highest setting until firm. Add Sugar, vanilla and nutmeg. Whip on high for 1 minute, set aside in refridgerator.


Waffles:

Ingredients
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron

Preheat oven to 250°F and preheat waffle iron.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp.