1 cup all-purpose flour
1 cup milk (or skim milk)
1/2 cup canned pumpkin (not pie filling)
1/4 cup vegetable oil
1 tbsp. sugar or 2 packs Splenda (If using Stevia, use only 1/2 packet)
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. ground cloves
1 egg (If using egg whites, use 2 egg whites)

Whisk the egg and oil together until emulsified. Add the pumpkin, milk, and sugar (or sugar substitute). Follow with the remaining dry ingredients and blend until smooth.

Heat waffle iron and spray with non-stick cooking spray (Pam).

When waffle iron is ready, spoon on batter (I use about 2 gravy ladles of batter for each waffle) and cook for 3 minutes.

Makes about six (4-inch) waffles.

Submitted by: Dale Baker