Pumpkin Freezer Waffles

Enjoy the flavors of fall with these delicious pumpkin freezer waffles. Theyre perfect for a quick and convenient breakfast, whether you make them fresh or freeze them for later. Top with your favorite syrup, whipped cream, or fresh berries for a delightful morning treat.

Ingredients:

• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 1/2 cups milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

Add the pumpkin puree, eggs, melted butter, milk, brown sugar, and vanilla extract to a large bowl

Use an electric mixer to mix the ingredients well

Put the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a different bowl and sift them together

Slowly add the dry ingredients to the wet ones while stirring them together

Dont mix it too much; a few lumps are fine

Warm up your waffle iron and use cooking spray or oil to lightly coat it

Follow the makers instructions for your irons size and cooking time when pouring the waffle batter onto a hot waffle iron

Take them out of the oven when theyre golden brown and crisp

It takes about three to five minutes for each waffle

Take the waffles out of the iron and set them on a wire rack to cool whole

After the waffles have cooled, stack them with parchment paper between each one to keep them from sticking

Put the stack in a container or bag that can go in the freezer

The waffles can be kept in the freezer for up to three months after the date is written on the container

A waffle can be heated up again by putting it in a toaster or toaster oven until its crispy and hot all the way through