Baking Day: Pumpkin Waffles

Sports practice nights are always a tough night to plan a family meal.  It's really easy just to run to the drive-thru and grab a burger and fries.  We do that type of thing occasionally, but I really resist because I know that type of food is not very healthy for my family or my wallet.  If I know there is an event coming up which will keep me really busy in the late afternoon / early evening, I try really hard to plan and cook ahead.  

Since we  have two hours of soccer practice tonight, I made up some yummy pumpkin waffles!  I also cut up a cantaloupe, and will cook a little sausage to round out the meal.  I also find that when inspiration doesn't come for my weekly meal planning, a nice change of pace is breakfast for dinner.  For us, that usually means big garden omelets, hash browns, waffles, or something else that is cooked and hot.

Here is the recipe that I sort of cobbled together out of a few that I like:

Pumpkin Waffles

3 c. whole wheat flour (or whole wheat pastry flour.  I used fresh milled.  Use whatever you have.)

1/2 c. sugar

4 t. baking powder

1/2 c. veg. oil

3 eggs

2 c. milk (maybe more)

1  15-oz. can pumpkin puree

1 T. cinnamon

1 t. nutmeg

1/2 t. ground cloves

Combine wet ingredients and mix well.  

Add dry ingredients and mix well.  

Adjust milk, adding more to desired consistency.  It should pour off a mixing spoon, but not be too thin.

**Spray waffle griddles with cooking spray!  (Do this after each waffle, too, or it really sticks.)

Cook until well browned! 

I made a double recipe since I will be taking some to a dear family whose Dad is in the hospital.  

These also freeze well, but be sure to either freeze them separately on a cookie sheet, or place a layer of waxed paper in between.

Now we have a meal ready to eat when we come home all tired and hungry!

Delish!