Joshua trees don't change color (they don't even have "leaves," really), but fall just fills me up with an intense nostalgia that can only be soothed by pumpkin...lots and lots of pumpkin. I hope that works for you.
This recipe combines two autumn classics--pumpkin and apple--with fragrant fall spices. I love to serve these with chunky applesauce and a dollop of sour cream or Greek yogurt. They freeze well, so make sure to plan for leftovers!
Pumpkin Spice Waffles with Spiced Cider ReductionYields: 6-8 Belgian waffles
- 2 eggs
- 1 3/4 cups milk
- 1/3 cup coconut oil
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 2 cups all-purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly ground nutmeg
Spiced Cider Reduction
- 2 cups unsweetened apple cider
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 tablespoon butter
- For Spiced Cider Reduction: Combine apple cider and spices in a small, shallow saucepan. Bring to boil over medium-high heat. Lower heat and simmer until reduced by half and slightly syrupy (about 30 minutes). Remove from heat and stir in butter. Keep warm to serve.
- While syrup is reducing, preheat waffle iron. In a large mixing bowl, whisk together eggs, milk, oil, sugar, salt, and pumpkin puree. In a separate bowl, whisk together flour, baking powder, and spices. Whisk dry ingredients into wet ingredients just until incorporated.
- Spray waffle iron with nonstick pan spray. Cook waffles according to manufacturer's directions. Serve warm with Spiced Cider Reduction (recipe follows), if desired.