Cinnamon-Pumpkin Waffles with a Caramel Syrup

• Vegetarian

• Produce

  • 1 1/4 cup Pumpkin, canned

• Refrigerated

  • 4 Eggs, medium

• Condiments

  • 1 cup Karo syrup, light

• Baking & Spices

  • 1 1/2 tsp Allspice
  • 4 tsp Baking powder
  • 1 1/3 cup Brown sugar, lightly packed
  • 2 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 2 1/2 cups Flour
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 2 1/2 tsp Vanilla

• Dairy

  • 4 tbsp Butter
  • 1 cup Buttermilk
  • 1 cup Heavy cream

Found on chelseasmessyapron.com

Description

Directions

• In a large bowl, stir together the flour, baking powder, cinnamon, allspice, nutmeg, ground cloves, salt, and brown sugar.
• In another bowl, lightly beat the eggs with a fork. Add in the buttermilk and mix well. Stir in the vanilla, pumpkin, and melted butter.
• Slowly add the dry to the wet mixing until just combined. Do not overmix or the waffles will be dense and less airy/light.
• In a preheated waffle maker, place the mixture into the waffle iron and cook according to waffle makers instructions.
• For the syrup, combine all of the ingredients into a blender and blend until smooth. Transfer to a saucepan and simmer, stirring occasionally, until the sugar is completely smooth.
• Remove the cooked waffles from the waffle iron and transfer to a plate. Cover with the caramel syrup and a dollup of whipped topping. Enjoy immediately.