Gingerbread just screams Christmas to me. It’s the food equivalent of the pine tree. It automatically gets me in the holiday spirit. I made a bazillion gingerbread cookies every Christmas, so I thought I’d try a new take on gingerbread.
It’s the perfect Christmas morning breakfast recipe. Pair it with some hot cocoa and it’s a perfect meal!
Ingredients
3 cups flour
4 teaspoons baking powder
1 teaspoon nutmeg
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon salt
4 eggs
2/3 cup brown sugar, packed {you can use dark or light}
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1 stick butter, melted
Directions
In a large mixing bowl, combine first 6 dry ingredients up to the eggs. In a stand mixer, beat eggs and brown sugar together until fluffy. Then add pumpkin, milk, molasses and butter. Combine wet and dry ingredients and stir just until combined. Your batter will be lumpy but don’t over mix to smooth the lumps. Cook waffles in a preheated and greased waffle iron until golden. Serve hot with toppings of your choice.
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