It’s that time of year- cram in all the festive recipes you can before Christmas. Last weekend we made gingerbread waffles for our Saturday breakfast. We had a busy (unsuccessful) day shopping so it was good we had a big and filling meal before our day out. I made these last year around the same time, but I decided to cut down on the spices this year. I felt like the original recipe is a bit too much, but add more spices as you see fit.

Gingerbread Waffles (makes 7-8 waffles)
Ingredients:

1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 teaspoon salt
2 large eggs
1/3 cup packed dark brown sugar
1/2 cup canned pumpkin puree
1/2 cup milk
1/4 cup molasses
2 Tbs melted butter

Preheat waffle iron. Spray with cooking spray.

In a medium bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a mixing bowl, beat eggs and brown sugar until light and fluffy. Beat in pumpkin, milk, molasses and melted butter. Stir dry ingredients into wet ingredients until just combined.

Pour waffle batter into waffle iron and cook to manufacturers instructions.

Adapted from Rachael Ray