Pumpkin-Gingerbread Waffles

adapted from Rachael Ray (just slightly... applesauce instead of copious amounts of butter) -- made these for a brunch and they were DELICIOUS!

• Ready In: 30 mins
• Serves: 8

Ingredients

• 3  cups all-purpose flour
• 4  teaspoons baking powder
• 2  teaspoons ground cinnamon
• 2  teaspoons ground ginger
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 4  large eggs
• 2⁄3 cup  packed dark brown sugar
• 1  cup canned pumpkin puree
• 1 1⁄4 cups milk
• 1⁄2 cup molasses
• 1  tablespoon butter, melted
• 1⁄4 cup applesauce

Directions

1. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt.
2. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses, melted butter, and applesauce.
3. Stir the wet into dry until just moist. Do not overstir the waffle batter.
4. Grease the waffle iron and cook waffles.
5. Serve with toppings of choice - we chose some high-quality farmers-market syrup!