1 1/4 cups all-purpose flour
1 1/4 cup whole wheat flour
1/3 cup packed brown sugar
2 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
4 large eggs, room temperature
1 cup whole milk, room temperature
1 cup buttermilk, room temperature
1 cup pumpkin puree
6 tablespoons melted coconut oil or butter
Caramelized apples (recipe follows)
Apple cider syrup (recipe follows)
Preheat oven to 250 degrees F and preheat waffle iron.
Sift together flours, brown sugar, baking powder, baking soda, salt and spices.
Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and coconut oil until smooth. Whisk in dry ingredients just until smooth.
Spray waffle iron with non-stick cooking spray and pour batter into waffle iron. Cook according to manufacturer's instructions. Transfer waffles to rack in oven to keep warm and crisp. Serve with caramelized apples and apple cider syrup.
Recipe adapted from Epicurious
2 tablespoons butter
2 tablespoons pure maple syrup
2 apples, peeled and cut into 1/2-inch cubes or thinly sliced
Pinch of salt
Squeeze of fresh lemon juice (optional)
Melt butter in a medium sized skillet over medium heat. Add maple syrup, apples and a pinch of salt to the pan. Sauté the apples, stirring frequently, until they are just tender. Remove from heat and add a squeeze of fresh lemon juice for brightness, if desired. Serve over waffles (or oatmeal or ice cream)
*If I thinly slice the apples, I don't always peel them.
Apple Cider Syrup
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
2 cups apple cider or natural apple juice
2 tablespoons lemon juice
1/2 teaspoon salt
In a saucepan combine sugar, cornstarch, cinnamon, apple cider and lemon juice. Bring mixture to a boil. Remove from heat and add butter and salt. Serve warm.